Ingredients:
Bread:
- 120ml Warm milk (of choice)
- 160ml Warm water
- 2 1/4 tsp (or 1 envelope) quick rise yeast
- 50g Granulated sugar
- 60g Unsweetened plain yogurt (used as an egg substitute)
- 60g Melted butter
- 440g All-purpose flour, with an additional 2 tbsp
- 1 tsp Salt
Cinnamon-Sugar Filling:
- 120g Soft butter (non-dairy)
- 100g Light brown sugar
- 1 tbsp Cinnamon powder
Vegan Wash:
- 6 tbsp Milk mixed with 2 tsp maple syrup (helps to keep bread moist)
Instructions:
- Begin by mixing warm water, warm milk, yeast, and granulated sugar in the bowl of a stand mixer. Allow the mixture to activate and bubble for 2-3 minutes.
- Incorporate the melted butter, yogurt, flour, and salt.
- Using the dough hook, mix the ingredients on a low setting for 4-5 minutes. The dough should pull away cleanly from the sides and base of the bowl.
- Transfer the dough to an oil-sprayed bowl. Cover with plastic wrap and set aside in a warm spot. Let it double in size over approximately 1 hour 30 minutes. Then, refrigerate it overnight to proof further.
- For the filling, blend the butter, brown sugar, and cinnamon powder in a separate bowl until a paste forms.
- Once the dough is ready, allow it to reach room temperature over 2 hours. Release any trapped air by knocking it out. Spread out the dough into a 20 x 12-inch rectangle. Evenly distribute the filling on top, but remember to leave a half-inch border around the edges.
- Carefully roll the dough into a log. Split it lengthwise down the middle, keeping one end about an inch uncut. Twist the two halves together to form a braided pattern. Coil the ends together, and neatly tuck them underneath.
- Shift the bread to a 9-inch round baking pan lined with parchment or a similar liner.
- Generously apply the milk-maple wash over the top and sides of the bread. Allow the bread to rise for an additional hour. Apply a second coat of the milk-maple wash.
- Bake in a preheated oven at 330°F (165°C) for 35-40 minutes.
