I used our recipe for banana cinnamon buns to make this bread, adding chia seeds to the dough and pepitas to the filling. The bread was brilliant! This can also be shaped into two rings and baked in a tube pan.
To make the braid, I started by rolling the dough out into a rectangle. I then slathered it with butter, sprinkled on sugar and cinnamon, scattered a good shot of pepitas overtop before rolling it up like a jelly roll. This shaping method was also used for banana cinnamon swirls bread.
The roll was cut in half lengthwise.
Two ends of the halves were fastened and gently twisted together, keeping the cinnamon butter lines facing upward. (Please see how coiling the Russian braid makes a rose-shaped bread. It can also be shaped into an S.)
When the twist was finished, it was looped around to form a circle and placed in a parchment lined quiche pan.
We only have one quiche pan so the second ring was formed into an oval(ish) and placed on a parchment lined cookie sheet. In a relatively short time, the shaped loaves had doubled and were ready to be put in the oven.
Just out of the oven
Even though it appeared to have been shaped by a one-handed blind person, the slightly misshapen oval turned out beautifully once it was baked.
We gave the perfectly formed ring to friends and kept the rustic oval for ourselves. We were really pleased with the look of the crumb when the bread was sliced. And the flavour was sublime.