Along with that Ding Dong Cake, I made Cinnamon Scone Bread too. It is an easy recipe from Food 52.
Ingredients-
For the streusel filling:
4 tablespoons all-purpose flour
4 tablespoons granulated sugar
4 tablespoons brown sugar
2 teaspoons cinnamon
1 tablespoon heavy cream
For the bread:
2 1/2 cups (11 1/4 ounces or 319 grams) all-purpose unbleached flour
1/4 cup granulated sugar, plus more for sprinkling on top of loaf
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into cubes
1/2 teaspoon cinnamon, cocoa powder, or espresso powder
1 cup heavy cream, plus more for brushing on dough
1 large egg
1 1/2 teaspoons pure vanilla extract
Method-
For the streusel:
Mix together the flour, granulated sugar, brown sugar, and cinnamon.
Stir in the cream to make a streusel. This is not a chunky streusel. It's more of a sugary blend. Set aside.
For the bread:
Preheat oven to 375° F.
Grease a parchment-lined 9 x 5-inch loaf pan.
Place the dry ingredients in the bowl of a food processor fitted with the chopping blade and pulse to combine.
Add the butter and pulse about 8 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it.
Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.
In a small bowl, mix the currants with the cinnamon.
Add to the flour/butter mixture, and toss lightly.
In a large measuring cup, place the heavy cream, egg, and vanilla. Mix well.
Pour into flour mixture. With a dinner fork, fold the wet ingredients into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion.
When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, a teaspoon at a time, until the dough comes together.
Transfer the dough ball to a generously floured board.
Pat dough into a 6- by 14-inch rectangle.
Now the fun part.
Please refer to the above photos for reference.
Cut the rectangle into 12 equal pieces.
Brush with cream.
Sprinkle streusel on 6 pieces.
Flip a non-streuseled piece onto a streuseled piece and continue to build the layers. It’s easiest to transfer the layers to the pan in sections.
Lay them in the pan, like a sideways lasagna.
Continue layering until fully assembled.
Brush top with cream and sprinkle with sugar.
Bake on the center rack for about 50 minutes.
For the last 10 minutes, I cover my loaf with aluminum foil, as I don't want the top to scorch.
Loaf is done when a cake tester comes out clean.
Make sure to poke it into a cake layer and not a streusel layer.
Let cool 15 minutes.
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