Cinnamon bread

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough mix flour, 50 g sugar, yeast and salt. Melt 50 g butter in a small pot at low heat. Add milk and 50 ml water and remove the pot from the heat

2. 2

   Pour the milk-butter mixture and eggs into the flour-sugar mixture and knead into a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise for about 1 hour until it has risen to about double its size. Cut a strip of baking paper to 22 cm width. Line a box form (22 x 11.5 cm; approx. 1.6 litres capacity) with the baking paper, leaving a little bit of the edge overhanging

3. 3

   Briefly knead the yeast dough and roll out into a rectangle (approx. 30 x 50 cm) on a floured work surface. Spread thinly with 100 g butter. Cut the dough into 5 equal strips (approx. 10 x 30 cm). Mix 6 tbsp. sugar and cinnamon, sprinkle evenly on the dough. Lay the dough strips on top of each other and cut them crosswise into 4 pieces or turrets

4. 4

   Place the dough tower upright in the mould. Loosen layers of dough with your fingers or a sharp knife. Cover and let rise for about 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes, after about 20 minutes spread 50 g butter in flakes on top. Cover bread with foil at the end. Take the cake out of the oven and let it rest in the mould for about 20 minutes. Turn out of the mould, cover with a tea towel and let it cool down

5. 5

   Arrange the cake on a plate decorated with raspberries and lemon leaves

6. 6

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
180 kcal

CARBS
22 g

FATS
9 g

PROTEINS
3 g