Recipe: Glazed cinnamon bread
Surprise your family early morning with a loaf of this easy-to-make breakfast delight. Addiction guaranteed!
Who doesn’t love waking up to the smell of freshly-baked cinnamon bread? This Sunday, surprise your family early morning with a loaf of this easy-to-make breakfast delight. Addiction guaranteed!
For the bread:
For the swirl:
For the glaze:
Method
• Preheat oven to 180 degrees Celsius.
• Prepare a loaf tin by greasing it with oil or butter and set it aside.
• In a large bowl, mix flour, baking powder, salt and sugar.
• In another bowl, combine the egg, milk, vanilla essence and yogurt/sour cream.
• Mix the dry and wet ingredients together and create a fluffy batter using an electric mixer or wooden spoon. Pour the batter into the prepared loaf tin.
• In a small bowl, combine the sugar, cinnamon and water to make the mix for the swirl. Add the swirl onto the cake using a spoon and roll the topping into the batter with a knife to create the design. Alternatively, you can just spread the swirl mix on top of the batter to create a crispy glazed top skin.
• Bake the batter for 45 to 60 minutes or until cooked thoroughly. Use a toothpick to track the progress of the bread — if it comes out clean, the bread is ready. Once cooked, remove the bread from the oven and allow it to cool for at least 10 minutes.
• Prepare the glaze by mixing the powdered sugar and milk together. If the mixture it too dry, add another tablespoon of milk and continue until it becomes easy to spread.
• Retrieve the bread from the pan and top it off with the glaze. Your desert is now ready.
Note: In case Greek yogurt or sour cream is unavailable in stores, prepare your own sour cream at home by taking 1/3 cup of cream and 1 tablespoon of dairy yogurt (dahi). Mix well and leave over night in an airtight container. The sour cream needs a minimum of 12 hours to prepare, therefore it is advisable that you plan this recipe in advance.
Seemi Aamir is a part-time teacher and mother of three who spends much of her free time trying out new recipes and creating her own
Published in The Express Tribune, Ms T, February 23rd, 2014.
For the bread:
For the swirl:
For the glaze:
Method
• Preheat oven to 180 degrees Celsius.
• Prepare a loaf tin by greasing it with oil or butter and set it aside.
• In a large bowl, mix flour, baking powder, salt and sugar.
• In another bowl, combine the egg, milk, vanilla essence and yogurt/sour cream.
• Mix the dry and wet ingredients together and create a fluffy batter using an electric mixer or wooden spoon. Pour the batter into the prepared loaf tin.
• In a small bowl, combine the sugar, cinnamon and water to make the mix for the swirl. Add the swirl onto the cake using a spoon and roll the topping into the batter with a knife to create the design. Alternatively, you can just spread the swirl mix on top of the batter to create a crispy glazed top skin.
• Bake the batter for 45 to 60 minutes or until cooked thoroughly. Use a toothpick to track the progress of the bread — if it comes out clean, the bread is ready. Once cooked, remove the bread from the oven and allow it to cool for at least 10 minutes.
• Prepare the glaze by mixing the powdered sugar and milk together. If the mixture it too dry, add another tablespoon of milk and continue until it becomes easy to spread.
• Retrieve the bread from the pan and top it off with the glaze. Your desert is now ready.
Note: In case Greek yogurt or sour cream is unavailable in stores, prepare your own sour cream at home by taking 1/3 cup of cream and 1 tablespoon of dairy yogurt (dahi). Mix well and leave over night in an airtight container. The sour cream needs a minimum of 12 hours to prepare, therefore it is advisable that you plan this recipe in advance.
Seemi Aamir is a part-time teacher and mother of three who spends much of her free time trying out new recipes and creating her own
Published in The Express Tribune, Ms T, February 23rd, 2014.