Cinnamon bread
Tags:
alcohol-free
vegetarian
Description
Cinnamon is a wonderful spice that is extracted from the bark of the cinnamon tree. You know it mostly from Christmas baking, where it gives a great aroma to mulled wine, baked apples and little cinnamon stars. Cinnamon is a great spice and not only at Christmas time. And because it is, we have a delicious bread for you. You'll love your cinnamon filling!
Ingredients for
For the dough
420
g
wheat flour, type 550
60
g
cooked potatoes, mashed
21
g
yeast, fresh
1
Pinch(es)
salt
40
g
cane sugar
80
g
butter, soft
250
ml
milk, warm
For the cinnamon filling
60
g
cane sugar
1
Tablespoon(s)
cinnamon, ground
1
Tablespoon(s)
wheat flour, type 550
1
egg
1
Tablespoon(s)
water
Preparation
Note
Our bread/cake recipes are/were usually developed for a specific mould. Please select the appropriate quantity for your tin in our portion calculator:
20cm loaf tin corresponds to approx. 5 portions
25cm loaf tin corresponds to approx. 10 portions
30cm loaf tin corresponds to approx. 18 portions
Batzen tin corresponds to approx. 7 portions
Mini loaf tin corresponds to approx. 8 portions
The baking time may also need to be adjusted, but cannot be converted across the board. A little help: When the bread/cake looks ready, you can either test it with a stick or carefully remove it from the tin with a baking glove and tap the bottom of the loaf. If it sounds hollow, the bread is most likely baked through.
Prepare the dough
1
Put the ingredients for the dough into a mixing bowl and knead until smooth.
2
Leave to rise in a warm place for one hour until the dough has doubled in size.
3
Roll out the dough on a floured work surface (approx. 25 x 50 cm).
4
Preheat the oven to 180°C top/bottom heat.
Prepare the cinnamon filling
1
Mix the egg with the water in a cup and brush the rolled out dough with half of the egg-water mixture.
2
Mix the cane sugar, cinnamon and flour for the filling in a separate cup and sprinkle completely over the pastry. Then roll up tightly from the short side.
3
Place the dough roll, seam side down, in the loaf tin and leave to rise, covered, for another hour.
Bake the cinnamon bread
1
Brush the dough with the remaining egg and water mixture and bake in a preheated oven for 45 minutes.
2
Caution: If the bread gets too dark, simply cover the tin with aluminium foil halfway through the baking time!
Ingredients for
For the dough
420
g
wheat flour, type 550
60
g
cooked potatoes, mashed
21
g
yeast, fresh
1
Pinch(es)
salt
40
g
cane sugar
80
g
butter, soft
250
ml
milk, warm
For the cinnamon filling
60
g
cane sugar
1
Tablespoon(s)
cinnamon, ground
1
Tablespoon(s)
wheat flour, type 550
1
egg
1
Tablespoon(s)
water
Product recommendations
LURCH FlexiForm loaf pan small 25x9x6,5cm Premium-Platinum-Silicone brown
€24.90*
Currently not available
