Buttery milk braided sourdough with cinnamon. Fragrant, soft, milky bread.
For those who don't like to use commercial yeast for baking for whatever reason, today I'm sharing a Cinnamon Sourdough Milk Braid. Fragrant, soft, presentable. It is very good when warm, since cinnamon reveals itself to its maximum in warmth, in the form of toast or simply with butter.
Tea, coffee and warm cinnamon toast are, in my opinion, the ultimate pleasure on a cool autumn day.
Ingredients:
500 g all purpose flour - protein 10.5 - 11.7%
350 ml milk
150 g starter 100%
50 g sugar
50 g butter
12 g salt
For the filling:
50 g butter
2 tsp cinnamon
5 tbsp sugar
Bake 185C (365F) - 35-40 minutes. If necessary, cover the braid with foil if the top browns too quickly.
As I Figure - Latinesque by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
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