12 hours ago, cakewalk said:@ElainaA How is the shaping done? It looks somewhat like a brioche nanterre. Very nice looking bread.
The dough is spread into a rectangle, the filling (cinnamon and sugar) is spread over it and the dough is first rolled up and then pulled out to be about 12-14" long. That piece is cut lengthwise in two. The two pieces, cut side up, are then made into a two strand braid (twist?). The shaping does leave some of the cinnamon/sugar exposed - that creates the very dark areas on the bread. I like it both because it is pretty but also because it distributes the filling well.
The recipe in the CI cookbook simply rolls the dough and filling into a loaf.
