Ingredients
For the dough
- 250 g all purpose flour
- 15 g melted unsalted butter at room temperature
- 5 g salt
- 7 g instant yeast
- 150 ml lukewarm water
- 10 g sugar
For the swirl
- as needed melted unsalted butter at room temperature
- 4 tbsp brown sugar
- 1 tsp ground cinnamon
- 50 g toasted and chopped walnuts
For the egg wash
- 1 egg
- 100 ml water
Instructions
For the dough
- Mix everything in a bowl and knead. You can use a stand mixer with a hook attachment, hand mixer with a swirl attachment or by hand.
- Stop kneading when you can perform a window test successfully: grab a ball of dough and start stretching it slowly until you can see through the center. If it breaks then it needs more kneading.
- Let proof covered with a cloth until it doubles in size. If your kitchen is cold, put it inside a turned off warm oven. Mine took 20min.
- Knock out the air and roll it into a rectangle where the shortest side is the same length as the longer side of the mould.
For the swirl
- Butter and flour the mould for easy unmoulding later.
- Brush the dough with butter and then sprinkle the cinnamon sugar and walnuts over it.
- Roll it and then tuck the ends underneath the roll to make it fit the mould.
- Let proof until it doubles in size once again.
For the egg wash
- Break the eggs and mix with the water. Brush it on the proofed bread.
- Take the bread to a pre-heated oven at 180C until it's nice and golden: 30-35min.
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