Cinnamon Walnut Braid

Sooo this recipe left a little something to be desired. I'm not quite sure if I did everything right (considering I was working off of two recipes) or what, but I'm going to try and give some pointers on this to make yours turn out better than mine did. Now my friends will tell you this was reaaally good while just lying to my face. But no. It wasn't. It was average. I'm not a fan of average.

So let's start with this situ down below. First off, when you let the yeast activate and rise, don't do it in this oven scenario. I can guarantee you you're going to put it in there and it's going to semi-bake and then your dough will end up tough and dry. Case-in-point: my bread. Just do the traditional dark, warm place and let it double in size on it's own and you will be fine. The second thing I would suggest is to possibly double the filling. Trust me, unless you want this bread to not be that sweet and have only a hint of cinnamon, then you need to double it. Lastly, you don't have to use Almond milk for the glaze. Feel free to use some of the whole milk you used in the bread or whatever's in your fridge (NOT buttermilk, random but just saying). Other than those things I think the rest is fine. Bon chance and let me know how your's turns out!

P.S. You might think making the braid would be easy (if you're a girl and braid your hair often), but I hate to tell you I had to YouTube it. I am only slightly ashamed of myself. It was confusing, get off me.

Cinnamon Walnut Braid

Ingredients

Bread:

1/2 tsp salt
1/2 cup whole milk, lukewarm (about 110F)
1/2 cup water, lukewarm (abut 110F)

1 package dry yeast

1 egg

2 1/2 cups all purpose flour

1/4 cup butter

3 Tbs Sugar

Filling:
1/4 cup granulated sugar
2 tsp ground cinnamon
1/2 cup chopped walnuts
2 tbsp butter, melted

Glaze:
3 tbsp powdered sugar
2 tsp unsweetened almond milk

Directions

For the dough, preheat oven to 200F for 10 minutes and then turn oven off.

In your mixer bowl add milk and water. Sprinkle 1 package dry yeast over and mix well.  Add 2 eggs lightly beaten. 

Mixing at low speed add 2.5 cups all purpose flour. The dough will be slightly sticky, don't be tempted to add more flour.

With greased hands shape the dough in a ball and place it into an oiled bowl. Place in warm oven for 30-45 minutes, or until doubled in size.

For the filling, combine granulated sugar and cinnamon together in a small bowl.

Divide dough into three equal pieces and roll each piece into a long skinny rectangle, about 12 inches by 4 inches. Brush each piece with 1/2 tbsp of butter and sprinkle each with a 1/4 of the cinnamon mixture (reserving last 1/4 for top of bread). Sprinkle each piece with a 1/4 of the walnuts. Roll up each rectangle tightly so it forms a long skinny log and pinch the seam closed.

Line a large baking sheet with parchment paper. Set each strand side by side with the seam on the bottom. Bring the ends together and then begin braiding the strands together. You can tuck the ends under neatly once you have finished the braid.

Place the braided bread back in the warm oven to rise for another 20 to 30 more minutes, until doubled.

Remove from oven and raise temperature to 375F. Brush braid with remaining melted butter, and sprinkle with remaining sugar and cinnamon. Sprinkle with remaining walnuts, pressing lightly to adhere. Once oven is heated, bake 18-20 minutes or until golden brown. Remove from oven and let cool.

For the glaze, whisk powdered sugar and almond milk together until smooth. Drizzle over cooled bread.