We are all walking through these challenging days right now, but let's do it together, shall we? We want to offer for your home (and hearts) some of the goodness that has been inside the pages of Taproot Magazine while many of us are at home for an extended and indefinite period of time. We've gathered recipes, craft projects, and activities that we hope will keep you making, doing, and dreaming (and eating too!), all of which we'll be sharing here in this space each day. [Visit the Welcome post for more details]
Cinnamon Braids
Recipe by Marisa McClellan. Originally published in Issue 21::WEAVE. Makes 10 to 12 braids.
Ingredients
1½ cups all-purpose flour
1 tablespoon baking powder
¼ cup plus 1 tablespoon granulated sugar
¼ teaspoon sea salt
4 tablespoons cold butter, cut into small pieces
1 egg, beaten
¼ cup milk
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
4 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F and line 2 rimmed baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, 1 tablespoon of the sugar, and the salt. Cut the cold butter into the flour mixture with a pastry blender or a fork.
- Add the egg, milk, and vanilla and stir until you have a soft dough. Turn the dough out onto a clean stretch of countertop and gently knead the dough until it becomes smooth and pliable.
- Cut the dough into 30 to 36 pieces. Roll a piece between your hands into a rope that’s about 4 to 6 inches long. (This step is why my Aunt Doris always tackled this project with kids—it’s like working with play dough.)
- Roll two more pieces, and then pinch your three ropes together at one end and braid them. When you come to the end of the braid, pinch the ends together to seal. Place your braid on the prepared baking sheets. Repeat the process with the rest of the dough; you should have 10 to 12 braids.
- In a small bowl, whisk together the remaining ¼ cup of sugar and the cinnamon. Brush each braid with the melted butter and generously sprinkle with the cinnamon and sugar mixture. Bake for 12 to 15 minutes, until the braids puff up and brown. Enjoy!
