Cotton Candy Twist Loaf Recipe

If spring wasn't magical enough, making this Cotton Candy Twist Loaf, with colours of pink, blue, and purple, will surely add the magical touch to the season! This loaf will be perfect for eating on its own, made into french toast, or even as a french toast bake! The sky is the limit!

🍞 Cotton Candy Twist Loaf (makes 1 loaf) 🍞

Cotton Candy Dough:
3 1/4 cups all-purpose flour, divided
1/4 cup granulated sugar
2 1/2 teaspoons instant yeast
1/2 teaspoon salt
1 cup + 2 tablespoons whole (3.25%) milk
1/3 cup unsalted butter
1 large egg
3 drops soft pink gel food colouring
3 drops sky blue gel food colouring

Cotton Candy Sugar:
1/4 cup granulated sugar
1 1/2 teaspoons JRC Liquid Cotton Candy or cotton candy flavouring
2 to 3 drops purple gel food colouring

Assembly:
1 egg
3 tablespoons water, divided
3/4 cup icing sugar
1 1/2 teaspoons JRC Liquid Cotton Candy or cotton candy flavouring
1/3 cup sprinkles, lustre dust, or edible glitter

Method:
Cotton Candy Dough:

1. Spray the bottom and slides of a standard loaf pan with cooking spray.
2.  In the bowl of a stand mixer fitted with the whisk attachment, mix approximately half of the flour, and the sugar, yeast, and salt on low speed, until just combined. Replace the whisk attachment with the dough hook attachment.
3. In a small saucepan over medium heat (or in a heat-resistant bowl in the microwave), heat the milk and butter until the butter is completely melted and the temperature is between 90℉ and 95℉. 
4. With the mixer on medium-low speed, slowly pour in the milk and butter mixture. Add the egg. Knead until the dough starts to come together. Increase the speed to medium. Gradually add the remaining flour. The dough should start to pull away from the sides of the bowl. If the dough still seems too wet and is sticking to the sides of the bowl, add another 1/4 to 1/2 cup flour, 1/4 cup at a time. Continue kneading the dough for 5 minutes.
5. Turn the dough onto a clean counter or cutting board. Cut the dough in half. Cover one half with a clean tea towel and set aside. Return the other half of the dough to the bowl on the stand mixer. Use a toothpick to add the pink food colouring to the dough. Knead on medium speed for 2 to 3 minutes, or until a gluten window forms. Turn the pink dough onto a clean counter or cutting board and place it under a clean tea towel. Place the uncoloured dough in the bowl of a stand mixer. Use a toothpick to add the blue food colouring. Knead on medium speed for 2 to 3 minutes, or until a gluten window forms. Return the pink dough to the mixer with the blue one. Knead on medium-low for 30 seconds or until the dough is swirled.
6. Spray a medium bowl with cooking spray. Transfer the dough to the bowl. Cover with plastic wrap or a clean tea towel. Let rest in a warm place until the dough has doubled in size, about 1 hour. Meanwhile, prepare the Cotton Candy Sugar.

Cotton Candy Sugar:

1. In a small bowl, whisk the sugar, cotton candy flavouring, and food colouring until combined.

Assembly:

1. Uncover the dough and punch it down. Transfer the dough to a lightly floured counter. Sprinkle evenly with the Cotton Candy Sugar, leaving a 1/2-inch frame around the edge of the rectangle. Use an offset spatula to spread the sugar in an even layer over the dough. Starting with one of the long edges of dough, roll the dough into a log. Pinch the edges to seal in the sugar. Use a hand on either side of the log to gently squish it together. Place the log into the loaf pan, seam side down. Cover with a clean tea towel and set aside to proof until double in size.
   
2. Preheat the oven to 350℉.
3. In a small bowl, whisk together the egg and 2 tablespoons of water. Pass the mixture through a fine-mesh sieve, using a spatula to press it through, to break up the egg and create a smooth mixture.
4. When the loaf is done proofing, gently brush the top with the egg wash. Bake for 40 minutes, or until the top of the loaf is golden brown and, once removed from the pan, sounds hollow when tapped on the bottom. Transfer the loaf to a wire rack to cool completely.
5. In a small bowl, whisk together the icing sugar, remaining 1 tablespoon or water, and cotton candy flavouring until smooth.
6. Pour over top the loaf. Sprinkle immediately wth your favourite sprinkle mix, lustre dust, or glitter. Allow the glaze to harden before slicing the bread with a serrated knife to serve. Store in an airtight container at room temperature for up to 3 days.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.