Fish Free Cinnamon Swirl Bread

Total time2 hr 30 min

Prep time25 min

Cook time35 min

4.5

(22)

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Ingredients

10 servings

For the flax egg

1 tbsp ground flaxseed
3 tbsp warm water

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
2 ¼ tsp active dry yeast (1 standard packet)
3 tbsp granulated sugar, divided
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
3 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the cinnamon swirl

½ cup packed light brown sugar
2 tsp ground cinnamon
1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For finishing

1 tbsp whole milk, for brushing
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.

Instructions

1
Stir together the ground flaxseed and 3 tbsp warm water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Combine the warm milk (110°F / 43°C), yeast, and 1 tbsp of the granulated sugar in a large mixing bowl or the bowl of a stand mixer. Let stand for 5–8 minutes until foamy and fragrant — if the mixture does not foam, the yeast is not active and should be replaced.

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