Cinnamon Sugar Tea Braid
1 T. active dry yeast
1 1/2 c. warm water (105-115 degrees)
1/4 c. sugar
1/4 c. canola oil
2 eggs whites, lightly beaten
1 1/4 tsp. Salt
5 1/2 – 6 c. all-purpose flour
3/4 c. packed brown sugar
1 T. ground cinnamon
5 T. butter, melted
1 c. confectioners' sugar 1-2 T. milk
In stand mixer bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 c. flour; using paddle attachment mix until smooth. Mix in 3 cups flower until blended. Change to dough hook; add remaining flour (blend in) and knead on medium speed for 6 minutes. Place in a greased bowl, turning once to coat the top. Cover and let rise until doubled (1 hour).
Combine brown sugar and cinnamon; set aside. Punch dough down and divide into two sections. Roll each ball into (approx.) 18-in. X 10-in. rectangles. On each rectangle use a pizza cutter to cut approx. 10 - 1 1/2” wide strips 3-4” inches in to center parallel to each side. Brush down the middle of the dough with butter; sprinkle with cinnamon/sugar mixture down the center 4” of dough. Starting at one end of dough bring opposite strips in the center, twist over filling and lay down on filling. Continue, layering each twist/braid until last braid is tucked in. Place on greased baking sheets. Cover and let rise until doubled (20-30 minutes).
Bake in a preheated 375 degree oven for 15-20 minutes or until golden brown. Remove from pans to a wire rack to cool. Combine icing ingredients; drizzle over braids.