August 10, 2014

As always – food that looks yummy tastes much better! To get your berry cinnamon bread into this swirl shape is a bit of a hassle, and quite a mess. But the afford is worth it. The bread is nice and crunchy and the berries get a lovely roasted hint.

By the way – bake the bread in a spring form, otherwise you will end up with burnt berry-soup! (I know what I’m talking about)


  • 3 teaspoons dry yeast
  • 1 tablespoon sugar
  • 0.75 cups milk
  • 1 egg yolk
  • 2 tablespoons butter
  • 2.25 cups flour
  • 0.5 teaspoons salt
  • olive oil


  • 0.25 cups butter
  • 0.25 cups sugar
  • 3 teaspoons cinnamon
  • pinch mace
  • splash vanilla extract
  • 2 cups fresh berries
  • 1 lemon [zest]
  • 1 egg white
  • icing sugar

_ melt butter in milk [mixture should have about the temperature of your skin]

_ mix in yeast and sugar [let froth for 5 minutes]

_ in a large bowl whisk together flour and salt

_ pour in milk-yeast mixture and one egg yolk

_ knead until dough pulls away from the edges of the bowl [add more milk if dough is too dry]

_place dough on the counter and knead until dough is smooth and damp [about 10 minutes]

_ shape into a ball and place into a large bowl greased with olive oil

_ cover and let rest in a warm place until doubled in size [about 1 hour]


_ combine sugar, cinnamon and mace

_ cut larger berries into small pieces

_ melt butter

_ grease a round spring form

_ preheat oven to 190°C

_ deflate risen dough

_ on a lightly floured surface roll the dough into a rectangle [about 30×45 cm]

_ spread butter evenly [leaving a small border around the edges]

_ sprinkle sugar-cinnamon mixture and lemon zest on top and drizzle with vanilla extract

_ distribute berries evenly


_ roll the dough from the longer side shut [roll will be super lumpy because of the berries]


_ using a sharp knife, cut the log in half length-wise [leaving it connected on top]

_ braid the two pieces by carefully lifting one strand over the other [about halve your berries will fall out – no worries – you can stuff them back in later]

_ finished braiding press the ends together to seal it

_ transfer to the bottom of your spring form and join the two dough ends


_ brush the dough with egg white

_ bake for 20-25 minutes [until golden brown and bubbling]

_ allow to cool and dust with icing sugar


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