Cinnamon bread

For 20 slices
  • 400 g flour
  • 50 g + 6 tbsp sugar
  • 1 packet dry yeast
  • 1/2 TL Salt
  • 200 g soft butter
  • 80 ml milk
  • 2 eggs (size M )
  • 3 TL Cinnamon
  • fresh raspberries and lemon leaves
  • flour
  • baking paper
  • aluminum foil
90 minutes
very easy
For the dough, mix flour, 50 g sugar, yeast and salt. Melt 50 g butter in a small saucepan over low heat. Add milk and 50 ml water and remove the saucepan from the heat.
Pour the milk-butter mixture and eggs into the flour-sugar mixture and combine with the dough hook on the hand mixer Knead the smooth dough. Cover the dough and let it rise for about 1 hour until the dough has risen to about twice its size. Cut a strip of baking paper to a width of 22 cm. Line a loaf tin (22 x 11.5 cm; approx. 1.6 liter content) with the baking paper, leaving the edge to protrude
Briefly knead the yeast doughand roll out on a floured work surface into a rectangle (approx. 30 x 50 cm). Spread thinly with 100 g butter. Cut the dough into 5 equal strips (approx. 10 x 30 cm). Mix 6 tablespoons of sugar and cinnamon, sprinkle evenly on the dough. Lay the strips of dough on top of each other and cut across into 4 pieces or turrets
Place the dough turrets upright in the form. Loosen the layers of dough slightly with your fingers or a sharp knife. Cover and let rise for about 30 minutes. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 35–45 minutes, after about 20 minutes spread 50 g of butter in flakes on top. Finally cover the bread with foil. Take the cake out of the oven and let it rest in the tin for about 20 minutes. Turn out of the mold, cover with a tea towel and let cool down
Decorate the cake with raspberries and lemon leaves on a plate
Waiting time approx. 1 1/2 hours
1 slice approx:
  • 180 kcal
  • 750 kJ
  • 3 g protein
  • 9 g fat
  • 22 g carbohydrates


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