From the Cupcakes and Sarcasm blog
Makes 1 loaf
Ingredients:
7/8 c warm water
3/4 T active dry yeast
1/4 c white sugar + 1 1/2 t for proofing
2 eggs, beaten
1/4 c oil, plus more for the bowl
1 1/2 t salt
4 - 4 1/4 c AP flour, plus more for dusting
1/4 c brown sugar
1 t vanilla
3 t cinnamon
1T water
1 egg, beaten, for egg wash
Methodology:
Combine the water, yeast and 1 1/2 t white sugar in the bowl of a stand mixer, and proof for 5 minutes. Once frothy, mix in the eggs, oil, salt and remaining white sugar. With the dough hook on and set to slow, gradually mix in one cup of flour at a time, incorporating completely between additions.
Lightly oil a large bowl, add the dough, cover, and leave to rise for one hour, or doubled in size.
Knock the air out and leave to rise another 30 minutes.
Mix the cinnamon sugar mixture together.
Divide the dough into six pieces. Roll each piece out into an 8-inch log. Flatten each log and equally distribute the cinnamon sugar mixture. Pinch each log closed again, and braid according to this method.
Preheat oven to 375°F, and cover a baking sheet with parchment paper.
Brush the top and sides with the egg wash and let dry for 20 minutes. Brush again and bake on prepared sheet for 35-40 minutes, or until internal temperature reaches 190°F.
Cool before slicing.
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