Braided Cinnamon Bread

Absolutely delicious and soft cinnamon bread.


500 g flour
250 ml milk
25 g yeast
20 g sugar
1 egg
a pinch of salt

50 g butter
70 g sugar
30 g vanilla sugar
5 g cinnamon

First, put the yeast in lukewarm milk and the sugar. Let it to have a rest for a couple of minutes. Put in a bowl the rest of the ingredients and add the yeast and the rest of the milk. Mix the ingredients thoroughly and raise the dough until it’s about double size (appriximately 1 hour). Then knead the dough a bit and let it rise again for 40-60 minutes.  While the dough is resting prepare the filling. Melt the butter and add the rest of the ingredients, let it cool down.

Turn the dough out onto the lightly floured surface again, and lightly push the air out of the dough. Roll the dough out with a lightly floured rolling pin into a rectangle about 1,5 cm thick. Brush the filling over the dough evenly. Roll the dough tightly into a log. Use your fingers to pinch the dough shut. Cut the roll in half lengthwise from end to end, exposing all of the layers you rolled.Twist the two halves together with the layer side out then gently lift and set into the loaf pan covered with baking paper. Cover loosely and let rise for 20 minutes. Prehaet oven to 180°C and bake the loaf for 30 mins. If the dough is getting too dark on top, lay a piece of foil over it while it finishes baking.


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