Cinnamon Braid with Lingonberry Jam
Total 5 hours (includes rising and resting times)
Active 60 mins
Cook 30 minutes
Makes 1 loaf
- Enriched Dough
- Cinnamon Braid
- To make the enriched dough: Pour the milk into a stand mixer fitted with the paddle attachment. Stir in the yeast. Add the flour, sugar, salt, and eggs, then stir to combine. Mix the dough on low speed, dropping in the butter 1 tablespoon at a time.
- Once the flour and butter are incorporated, turn the mixer up to medium-high speed and mix the dough for 3 minutes, longer if you can still see chunks of butter.
- Scrape down the bowl, cover with plastic wrap, and allow the dough to double in size, about 2 hours.
- To make the cinnamon braid: Roll a 1-pound piece of the enriched dough into an 8 x 8-inch square. Make sure to use enough flour that the dough doesn’t stick to the surface or the rolling pin. Spread the melted butter, sugar, and cinnamon over half of the square. Fold it over and roll back out into an 8 x 8-inch square. Transfer the rolled-out dough to a sheet of parchment paper.
- Spread the lingonberry jam down the center of the dough, not more than 1 inch wide.
- Cut 1/2-inch-thick strips of dough with a pastry wheel or pizza cutter. Try to get an even amount on both sides, but it’s okay if it doesn’t happen.
- Lightly twist the top 2 strips of dough, then cross them over the top of the filling. Do not pull the dough too thin or it may break as it rises and bakes.
- Continue that same routine of twisting the pieces and crossing them over each other on top of the filling, until you are at the bottom.
- When you get to the end, just tuck the loose ends under the loaf, so they are secure and won’t pop out when baking. Place the braid and parchment onto a baking sheet, cover loosely with plastic wrap, and allow it to rest for about 2 hours.
- Preheat the oven to 350°F. Just before baking, brush the loaf gently with the egg wash and sprinkle with pearl sugar.
- Bake the loaf for about 30 minutes or until golden brown.