Description
Amish cinnamon bread offers a super-soft crumb, thanks to a tangzhong starter plus buttermilk, yogurt, and milk in the dough. A warm brown sugar–cinnamon swirl and sparkling sugar crust add a lightly crunchy, sweet finish in each slice.
Ingredients
Scale
- 3 tablespoons all-purpose flour
- 1/3 cup whole milk
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 1/4 cup warm water (105–115°F)
- 1 cup whole milk
- 1/3 cup buttermilk
- 1/4 cup Greek yogurt
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 large egg + 1 tablespoon water (for egg wash)
- 2 tablespoons sparkling sugar or coarse sugar
Instructions
- In a small saucepan, whisk together 3 tablespoons of all-purpose flour with 1/3 cup of whole milk until the mixture is smooth. Place over medium-low heat and cook, whisking constantly, until it thickens to a paste that coats the back of a spoon (about 3–4 minutes). Once thickened, transfer the mixture to a bowl, cover it tightly with plastic wrap, and set aside to cool until lukewarm (about 20–30 minutes). The tangzhong is crucial as it locks in moisture, maintaining the bread’s softness for days.
- In a small bowl, combine 1 packet of active dry yeast, 1 tablespoon of granulated sugar, and 1/4 cup of warm water (105–115°F). Stir gently, then let sit for 5–7 minutes until it becomes foamy. Be cautious not to exceed 115°F as hotter water can kill the yeast.
- In the bowl of a stand mixer fitted with a dough hook, mix the tangzhong, activated yeast, 1 cup of whole milk, 1/3 cup of buttermilk, 1/4 cup of Greek yogurt, 2 large eggs, 1/4 cup of melted and cooled butter, 1/4 cup of vegetable oil, and 1/2 cup of granulated sugar until well combined. Gradually add 4 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 teaspoon of ground nutmeg. Mix on low speed until a rough dough forms, then increase the speed to medium and knead for about 6–8 minutes until the dough is smooth and elastic. The dough should pull cleanly away from the bowl; adjust with flour if necessary.
- Lightly oil a large bowl and place the dough inside, turning once to coat. Cover it with plastic wrap or a damp towel, and let it rise in a warm environment until it has doubled in size, which will take about 1 to 1¼ hours. This allows the dough to develop flavor and creates airy pockets in the crumb.
- In a bowl, combine 1/4 cup of melted unsalted butter, 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and 1/4 teaspoon of ground cardamom. Whisk this mixture until smooth. This creates a flavor-rich filling that will enhance the bread.
- Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough out into a rectangle measuring approximately 12×18 inches. Spread the cinnamon-cardamom mixture evenly over the dough, leaving a 1/2-inch border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log and pinch the seam closed. Tuck the ends under, then place the log seam-side down in a greased 9×5-inch loaf pan. Cover the pan with a towel and allow the dough to rise until it’s about 1 inch above the rim of the pan, about 45–55 minutes. Ensure a tight roll to keep the swirl intact during baking.
- Preheat your oven to 350°F. Brush the top of the risen loaf with the prepared egg wash (1 large egg whisked with 1 tablespoon of water) and sprinkle with 2 tablespoons of sparkling sugar. Bake the bread on the middle rack for 35–40 minutes, or until it’s golden brown and sounds hollow when tapped. If the top is browning too quickly, you can tent it with aluminum foil.
- Once baked, allow the bread to cool in its pan for about 10 minutes before transferring it to a wire rack to cool completely. Once fully cool, wrap the loaf tightly in plastic wrap to maintain freshness for up to a week at room temperature. For longer storage, slices can be frozen; wrap them in foil and thaw them as needed.
Notes
- Greek yogurt and buttermilk are essential for moisture and tang, ensuring a tender crumb. This bread avoids the dry texture found in many recipes.
- The tangzhong method is key to preserving softness, making it a preferred technique in this recipe.
- For a gluten-free option, substitute all-purpose flour with a measure-for-measure gluten-free flour blend, which should yield a comparable texture.
- Whole milk is preferred, but you may substitute it with 2% milk if necessary; avoid using skim milk to ensure a moist crumb.
- If desired, reduce the brown sugar in the swirl by 2 tablespoons for a less sweet filling while still retaining the wonderful flavor notes.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg