The first time I tried this sweet bread, I spilled half of the filling on the kitchen counter, and I admit I struggled a bit with the braiding. I was laughing to myself as everything fell apart, but when it came out of the oven and I tore off a hot piece, I didn’t care what shape it was anymore. Since then, I’ve made it repeatedly, especially when I crave something with cinnamon that isn’t a bagel, bread, or classic sweet bread. I love that it doesn’t require eggs or milk, so it can be made anytime without worrying about the ingredients. It’s great for fasting, but it’s not dry or bland; on the contrary.
The whole process takes about two hours, including the time for the dough to rise. The ingredients listed below yield two sweet breads, enough for a whole family, about 10-12 large slices each, so it serves around 8-10 people if you don’t start eating directly from the tray (like I did at one point). It’s not complicated at all, but you need a bit of patience while kneading and, of course, wait for the dough to rise; otherwise, it turns out quite dense.
Ingredients and why I use each one
For the dough:
- 500g all-purpose flour (I use white, plain flour; I haven’t tried whole wheat as I’m afraid it won’t rise as well – it holds the structure and absorbs liquid)
- 25g fresh yeast (or a 7g packet of dry yeast if you can’t find fresh – it helps it rise)
- 4 tablespoons oil (I use sunflower oil, canola works too – keeps the dough tender)
- 150g sugar (adds flavor and helps the yeast rise; don’t use less, or it will taste bland)
- 250ml lukewarm water (to avoid killing the yeast; not too cold, not too hot)
- Grated zest of half a lemon (adds a nice aroma and balances the cinnamon)
- A pinch of salt (don’t skip this; it enhances flavors, even though it’s just a little)
- Rum essence (a drop, adds a little “something”)
For the filling:
- 150g margarine (melt it just enough to be creamy, not liquid – keeps the filling soft)
- 8 tablespoons sugar (I use granulated sugar for a crunchy texture, not powdered)
- 4 tablespoons ground cinnamon (it seems like a lot, but it’s not; it gives all the flavor)
Preparation method – including my mishaps
1. First, I prepare the starter: I crumble the yeast into a bowl, add 2 teaspoons of sugar and a bit of lukewarm water (from the 250ml), just enough to cover it, and mix well with a spoon. I don’t place it on the radiator, just on the kitchen counter, covered with a plate. In 10-15 minutes, it should puff up and bubble. If it doesn’t, the water is probably too cold, or the yeast is dead – start over, there’s no point in continuing.
2. In a large bowl, I sift all the flour. I make a well in the middle, pour in the active starter, the remaining sugar, oil, salt, lemon zest, rum essence, and about three-quarters of the remaining water. With a wooden spoon, I start mixing and then switch to my hands. If it feels too sticky, I add a tablespoon of flour at a time, not all at once, until it no longer sticks to my fingers, but it shouldn’t be too stiff either. When I feel the dough is soft, elastic, but not breaking or sticky, I lightly oil it with a drop of oil and leave it in the bowl, covered with a clean cloth, for about an hour. I place it in a draft-free corner at room temperature (it does fine for me at 20 degrees, but it rises faster if it’s warmer).
3. While it’s rising, I have time for the filling: in a bowl, I put the soft margarine (not hot, not completely melted, so it doesn’t run), sugar, and cinnamon. I mix everything with a spoon until it’s like a thick, spreadable cream. If the margarine is too hard, I heat it for 10 seconds in the microwave.
4. After an hour, the dough should be doubled in size. I turn it out onto the counter (putting a bit of flour underneath), gently press it with my hand to release some air, then divide it into two equal pieces (I’ve never weighed it; I do it by eye).
5. Each piece is rolled out into a rectangular sheet (about 0.5 cm thick – it doesn’t have to be perfectly even; if the corners are a bit rough, I don’t stress). I spread half of the filling evenly over the entire surface, using a wide knife or the back of a spoon.
6. I roll it tightly from one long side to get a narrow, long roll. With a sharp knife, I cut the roll lengthwise right down the middle to expose the layers. I braid the two resulting pieces, with the cut side facing up (to show the filling – it adds both appearance and flavor). I pinch the ends together and try to form a crown. It seems difficult, but if it comes out crooked, I don’t stress; it will “puff up” while baking and look good anyway.
7. I place the resulting crown in a tray lined with parchment paper. I repeat with the second piece of dough. I preheat the oven to 180°C (without a fan; it works better for me in a conventional oven), put the trays in, and bake for 30-40 minutes until golden brown and the filling has small bubbles on top. If I see it’s browning too quickly, I place a piece of parchment paper on top, not foil.
8. I let it cool for at least 20 minutes before slicing, or it will fall apart. You can sprinkle powdered sugar on top or leave it plain. I like it warm, but it keeps well the next day.
Why I keep coming back to this recipe
You rarely find fasting desserts that aren’t dry or uninteresting. This one stays soft, flavorful, and I don’t feel guilty when I tear off a large piece with my coffee. It’s great for meatless days, for guests, or when you don’t feel like whisking egg whites and worrying about classic sweet breads. It doesn’t require expensive or complicated ingredients, and honestly, I surprise everyone with the combination of cinnamon and margarine – it gives it a unique charm.
Tips, variations, and serving ideas
Tips:
- Don’t rush the rising – if you put raw dough in the oven, it will never rise, it will turn out hard, and there’s not much you can do with it.
- If you’re using dry yeast, add it directly to the flour; don’t activate it separately, just mix everything together, and you’re done.
- The margarine should be soft, not completely melted; otherwise, it will run out of the sweet bread.
- Cut the roll with a sharp knife so you don’t tear the dough and the layers look nice.
Substitutions:
- You can use vegetable butter instead of margarine if you find a dairy-free one (for strict vegans).
- Sugar can be replaced with coconut sugar or stevia, but I haven’t tried it; it might not caramelize the same way.
- If you want it gluten-free, look for a good gluten-free flour mix for yeast doughs – not all flours work, and the dough usually turns out more fragile.
Variations:
- In the filling, you can also add ground walnuts, raisins, or even dried cranberries. I’ve added candied orange peel, and it turned out amazing.
- If you don’t like cinnamon, try cocoa powder and sugar, or vanilla and nuts.
- For an even more festive dessert, you can brush it at the end with a little sugar and lemon syrup for shine and flavor.
Serving ideas:
- It goes well with coffee or tea but also works as a dessert at the end of a meal, either plain or with a bit of sour jam (plums or sour cherries).
- When it’s cold, you can put a slice in the toaster, lightly toasted – it comes out almost like a muffin.
- If you have leftovers (which rarely happens), you can make bread pudding: dried slices, a bit of plant milk, baked, and you have another dessert.
Frequently asked questions
Can the dough be made with dry yeast?
Yes, if you don’t have fresh yeast, the 7g packet works too. Just don’t activate it separately; mix it directly with the flour. It rises about the same, maybe a little slower, but there’s no difference in taste.
Can I use another type of flour?
Yes, but keep in mind that whole wheat flour will yield a denser bread and not as fluffy. You can try gluten-free flour mixes, but the result will be more crumbly. If you want it to remain like classic sweet bread, all-purpose flour is the safest bet.
Can I use less sugar in the filling?
If you don’t like it too sweet, you can use only 6 tablespoons for the filling, but don’t skip it entirely; otherwise, it won’t bind with the margarine and won’t get a caramelized crust.
What if the dough doesn’t rise?
Usually, either the yeast is old, or it’s not warm enough in the kitchen. If it hasn’t visibly puffed up after an hour, let it sit for another 30 minutes. Sometimes it helps to place it near a warm oven or in the turned-off oven that has been slightly warmed beforehand.
How do I keep the sweet bread fresh?
I wrap it in parchment paper and put it in a plastic bag or a container with a lid. It stays soft for 2-3 days. If it does dry out, it reheats very well in the oven: 5 minutes at 160°C, covered with parchment paper so it doesn’t dry out further. Or in the microwave for 15-20 seconds, but don’t put too many slices at once. When I want to keep it longer, I freeze slices, wrapped separately, and then put them directly in the toaster or oven when I crave some. The taste remains, the texture isn’t exactly like fresh out of the tray, but I don’t end up with wasted dessert.
The whole process takes about two hours, including the time for the dough to rise. The ingredients listed below yield two sweet breads, enough for a whole family, about 10-12 large slices each, so it serves around 8-10 people if you don’t start eating directly from the tray (like I did at one point). It’s not complicated at all, but you need a bit of patience while kneading and, of course, wait for the dough to rise; otherwise, it turns out quite dense.
Ingredients and why I use each one
For the dough:
- 500g all-purpose flour (I use white, plain flour; I haven’t tried whole wheat as I’m afraid it won’t rise as well – it holds the structure and absorbs liquid)
- 25g fresh yeast (or a 7g packet of dry yeast if you can’t find fresh – it helps it rise)
- 4 tablespoons oil (I use sunflower oil, canola works too – keeps the dough tender)
- 150g sugar (adds flavor and helps the yeast rise; don’t use less, or it will taste bland)
- 250ml lukewarm water (to avoid killing the yeast; not too cold, not too hot)
- Grated zest of half a lemon (adds a nice aroma and balances the cinnamon)
- A pinch of salt (don’t skip this; it enhances flavors, even though it’s just a little)
- Rum essence (a drop, adds a little “something”)
For the filling:
- 150g margarine (melt it just enough to be creamy, not liquid – keeps the filling soft)
- 8 tablespoons sugar (I use granulated sugar for a crunchy texture, not powdered)
- 4 tablespoons ground cinnamon (it seems like a lot, but it’s not; it gives all the flavor)
Preparation method – including my mishaps
1. First, I prepare the starter: I crumble the yeast into a bowl, add 2 teaspoons of sugar and a bit of lukewarm water (from the 250ml), just enough to cover it, and mix well with a spoon. I don’t place it on the radiator, just on the kitchen counter, covered with a plate. In 10-15 minutes, it should puff up and bubble. If it doesn’t, the water is probably too cold, or the yeast is dead – start over, there’s no point in continuing.
2. In a large bowl, I sift all the flour. I make a well in the middle, pour in the active starter, the remaining sugar, oil, salt, lemon zest, rum essence, and about three-quarters of the remaining water. With a wooden spoon, I start mixing and then switch to my hands. If it feels too sticky, I add a tablespoon of flour at a time, not all at once, until it no longer sticks to my fingers, but it shouldn’t be too stiff either. When I feel the dough is soft, elastic, but not breaking or sticky, I lightly oil it with a drop of oil and leave it in the bowl, covered with a clean cloth, for about an hour. I place it in a draft-free corner at room temperature (it does fine for me at 20 degrees, but it rises faster if it’s warmer).
3. While it’s rising, I have time for the filling: in a bowl, I put the soft margarine (not hot, not completely melted, so it doesn’t run), sugar, and cinnamon. I mix everything with a spoon until it’s like a thick, spreadable cream. If the margarine is too hard, I heat it for 10 seconds in the microwave.
4. After an hour, the dough should be doubled in size. I turn it out onto the counter (putting a bit of flour underneath), gently press it with my hand to release some air, then divide it into two equal pieces (I’ve never weighed it; I do it by eye).
5. Each piece is rolled out into a rectangular sheet (about 0.5 cm thick – it doesn’t have to be perfectly even; if the corners are a bit rough, I don’t stress). I spread half of the filling evenly over the entire surface, using a wide knife or the back of a spoon.
6. I roll it tightly from one long side to get a narrow, long roll. With a sharp knife, I cut the roll lengthwise right down the middle to expose the layers. I braid the two resulting pieces, with the cut side facing up (to show the filling – it adds both appearance and flavor). I pinch the ends together and try to form a crown. It seems difficult, but if it comes out crooked, I don’t stress; it will “puff up” while baking and look good anyway.
7. I place the resulting crown in a tray lined with parchment paper. I repeat with the second piece of dough. I preheat the oven to 180°C (without a fan; it works better for me in a conventional oven), put the trays in, and bake for 30-40 minutes until golden brown and the filling has small bubbles on top. If I see it’s browning too quickly, I place a piece of parchment paper on top, not foil.
8. I let it cool for at least 20 minutes before slicing, or it will fall apart. You can sprinkle powdered sugar on top or leave it plain. I like it warm, but it keeps well the next day.
Why I keep coming back to this recipe
You rarely find fasting desserts that aren’t dry or uninteresting. This one stays soft, flavorful, and I don’t feel guilty when I tear off a large piece with my coffee. It’s great for meatless days, for guests, or when you don’t feel like whisking egg whites and worrying about classic sweet breads. It doesn’t require expensive or complicated ingredients, and honestly, I surprise everyone with the combination of cinnamon and margarine – it gives it a unique charm.
Tips, variations, and serving ideas
Tips:
- Don’t rush the rising – if you put raw dough in the oven, it will never rise, it will turn out hard, and there’s not much you can do with it.
- If you’re using dry yeast, add it directly to the flour; don’t activate it separately, just mix everything together, and you’re done.
- The margarine should be soft, not completely melted; otherwise, it will run out of the sweet bread.
- Cut the roll with a sharp knife so you don’t tear the dough and the layers look nice.
Substitutions:
- You can use vegetable butter instead of margarine if you find a dairy-free one (for strict vegans).
- Sugar can be replaced with coconut sugar or stevia, but I haven’t tried it; it might not caramelize the same way.
- If you want it gluten-free, look for a good gluten-free flour mix for yeast doughs – not all flours work, and the dough usually turns out more fragile.
Variations:
- In the filling, you can also add ground walnuts, raisins, or even dried cranberries. I’ve added candied orange peel, and it turned out amazing.
- If you don’t like cinnamon, try cocoa powder and sugar, or vanilla and nuts.
- For an even more festive dessert, you can brush it at the end with a little sugar and lemon syrup for shine and flavor.
Serving ideas:
- It goes well with coffee or tea but also works as a dessert at the end of a meal, either plain or with a bit of sour jam (plums or sour cherries).
- When it’s cold, you can put a slice in the toaster, lightly toasted – it comes out almost like a muffin.
- If you have leftovers (which rarely happens), you can make bread pudding: dried slices, a bit of plant milk, baked, and you have another dessert.
Frequently asked questions
Can the dough be made with dry yeast?
Yes, if you don’t have fresh yeast, the 7g packet works too. Just don’t activate it separately; mix it directly with the flour. It rises about the same, maybe a little slower, but there’s no difference in taste.
Can I use another type of flour?
Yes, but keep in mind that whole wheat flour will yield a denser bread and not as fluffy. You can try gluten-free flour mixes, but the result will be more crumbly. If you want it to remain like classic sweet bread, all-purpose flour is the safest bet.
Can I use less sugar in the filling?
If you don’t like it too sweet, you can use only 6 tablespoons for the filling, but don’t skip it entirely; otherwise, it won’t bind with the margarine and won’t get a caramelized crust.
What if the dough doesn’t rise?
Usually, either the yeast is old, or it’s not warm enough in the kitchen. If it hasn’t visibly puffed up after an hour, let it sit for another 30 minutes. Sometimes it helps to place it near a warm oven or in the turned-off oven that has been slightly warmed beforehand.
How do I keep the sweet bread fresh?
I wrap it in parchment paper and put it in a plastic bag or a container with a lid. It stays soft for 2-3 days. If it does dry out, it reheats very well in the oven: 5 minutes at 160°C, covered with parchment paper so it doesn’t dry out further. Or in the microwave for 15-20 seconds, but don’t put too many slices at once. When I want to keep it longer, I freeze slices, wrapped separately, and then put them directly in the toaster or oven when I crave some. The taste remains, the texture isn’t exactly like fresh out of the tray, but I don’t end up with wasted dessert.