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Cinnamon-Vanilla Bread and Tahitian Vanilla Bean Whipped Butter
The soothing aroma of cinnamon and vanilla is sure to impress anybody walking through your front door while making this recipe. Another great development from Rachel at www.rachelcooks.com is Cinnamon-Vanilla Bread with Tahitian Vanilla Bean Whipped Butter. We hope you enjoy!
Plump little suckers, aren’t they? They contain 2-3x the pulp of any other vanilla bean. Beanilla describes them as having a floral aroma with tones of ripe fruit and flavor rich with chocolate, licorice and caramel. I wanted their flavor to shine through so I used them in two different ways: bread and butter. Sounds boring, but it isn’t.
Note: Ree’s original recipe calls for melting the butter for the filling and brushing it on the dough before sprinkling on the cinnamon-sugar mixture. I was looking for pockets of ooey-gooey goodness reminiscent of a cinnamon bread my family gets every year at Christmas, so that is why I went with the chunkier butter method.
Verdict: Yum, yum, yum. The bread? Delicious and perfect. The butter? Very, very, very bad if you’re on a diet. You’ll want to spread this stuff on in a thick layer.Husband’s take:Him: “May I take this to work?”Me: “You’ll have to pry it out of my cold dead fingers first.”Him: “Okay, well can you recreate the whole thing for me to take to work?”Me: “Buy me a KitchenAid stand mixer and you’ll get way more bread like this.”Him: “Okay!”(1 minute of silence)Him: “What’s a KitchenAid?”Difficulty: I’m a bread newbie (in fact, this was my first loaf of bread…ever!), so I’m going to call this moderate in difficulty–especially if you don’t have a stand mixer.Changes I would make: None.
Disclaimer: I received free products and was compensated for this post but all opinions of the vanilla are 100% my own. As always. I’m really crazily in love with vanilla beans and Beanilla is the only place I buy them.