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Maple Cinnamon Bread Pure Maple Syrup
Baking Recipes

Maple Cinnamon Twisted Bread Recipe

Prep time
80m
Cook time
30m
Total time
1 hour 50 minutes

Maple Cinnamon Twisted Bread Recipe

This maple cinnamon twisted bread is filled with crunchy almonds and coconut,
and flavoured with the sweet, fragrant combination of maple and cinnamon.

Ingredients

Bread

  • 2 teaspoons yeast
  • 2 teaspoons sugar
  • 50ml warm water
  • 325g plain flour
  • 1 teaspoon salt
  • 2 tablespoons Pure Maple Syrup, Dark Robust
  • 125ml milk
  • 25g unsalted butter, softened
  • 1 egg, beaten
  • Vegetable oil, for greasing

Filling

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons Pure Maple Butter
  • 1 teaspoon cinnamon
  • 75g flaked almonds
  • 2 tablespoons flaked coconut

Icing

  • 50g icing sugar
  • 1 tablespoon orange juice, pulp free

Instructions

  1. In a medium bowl, combine the yeast, sugar and warm water. Whisk briefly and
    set aside until the yeast becomes frothy.
  2. Place the butter and milk in a saucepan over a low heat until the butter has
    melted. Remove from the heat and allow to cool until lukewarm.
  3. In a large bowl, add the flour, salt, maple syrup, egg, yeast mixture and the
    warm milk and butter. Using a mixer with a dough hook, knead for about
    10 minutes until the dough is smooth and elastic. If the dough is too sticky,
    add a little flour until it comes away from the sides of the bowl.
  4. Lightly brush the dough with vegetable oil, cover, and leave in a warm place
    for about 1 hour until doubled in size.
  5. Meanwhile, mix together the filling ingredients except for the almonds and
    coconut.
  6. Once risen, knock back the dough to release the air. Roll it out on a lightly
    floured surface to approximately 26cm x 26cm.
  7. Spread the filling evenly over the dough, leaving a 1cm border. Sprinkle over
    the almonds and coconut, then roll the dough into a log.
  8. Place the rolled dough on a parchment-lined baking tray. Using a sharp knife
    brushed with oil, cut lengthways to create two long strands. Twist the strands
    together to form a braid, tuck the ends underneath, cover, and leave to rise
    for a further 30 minutes.
  9. Preheat the oven to 180C, or 160C fan. Bake for about 30 minutes until golden
    brown. The bread is ready when it sounds hollow when tapped underneath.
  10. Leave to rest for 5 minutes, then transfer to a wire rack to cool completely.
  11. Mix the icing sugar with the orange juice to form a runny icing. Drizzle over
    the cooled bread in a zigzag pattern before serving.
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