This month Joy the Baker teamed up with King Arthur Flour to create one of four baking bootcamp recipes to challenge our knowledge and get some new techniques under our belts. She posted the recipe on her blog with step-by-step photos that are amazing and helped a LOT to keep me on the right track so I highly recommend heading over to her page to check it out before attempting this recipe as the braiding process can get extremely confusing. (My "braid" was really more of a giant knot by the time I managed to get it into the skillet and stuff all of the rogue berries back into it, but luckily you can't really tell by looking at the finished product, haha.)
Two things I would do differently next time: dry my berries off before adding them to the dough, and don't use more than 2 cups of them. My dough was overstuffed and the berries were slipping out every time I so much as looked at them..
Triple Berry Cinnamon Swirl Bread
For the Dough:
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
3/4 cup whole milk, warmed to a warm lukewarm
1 large egg yolk 2 tablespoons unsalted butter, melted
2 1/4 cups King Arthur All-Purpose Flour
1/2 teaspoon salt a bit of olive oil for greasing the bowl
For the Filling:
1/4 cup unsalted butter, at room temperature
1/4 cup granulated sugar
3 teaspoons ground cinnamon
2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries)
1 large egg, beaten for egg wash
- In a medium bowl stir yeast with sugar. Stir in the lukewarm milk and then add the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth.
- In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more. Dough ball should be smooth and damp, without being too sticky. Shape dough into a ball. Grease a large bowl with olive oil. Place the dough in the bowl and cover. Allow to rest at warm room temperature for about 1 hours, or until doubled in size.
- While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside. Preheat the oven to 375degrees F. Grease a 10-inch cast iron skillet. Set aside.
- After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin to roll the dough to a rectangle of about 18×12 inches. Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the fresh berries over the cinnamon filling. Start by rolling the longest side of the dough. The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log in half length-wise leaving 1-inch of the edge uncut. Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. Join the two ends, creating a circle with the dough and press together. Using two swift hands, transfer the dough ring to the prepared cast iron skillet. Brush the wreath with the beaten egg.
- Bake for 20-25 minutes until golden brown and bubbling. Allow to cool for about 30 minutes before slicing and serving.