Name: Cinnamon bread
Yield: 10 servings
Cuisine: Bake
Ingredients: 125.00 g butter; 250.00 ml milk warm; 125.00 ml sugar; 4.00 eggs yolks only, beaten; 500.00 g flour cake or all-purpose; 10.00 ml cinnamon ground; 10.00 ml sugar; 10.00 ml vanilla essence; 5.00 ml sugar; 100.00 ml water warm; 15.00 ml Superbake Instant Yeast

Recipe Disclaimer

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Ingredients (11)

125.00 g	butter
250.00 ml	milk — warm
125.00 ml	sugar
4.00	eggs — yolks only, beaten
500.00 g	flour — cake or all-purpose
10.00 ml	cinnamon — ground
10.00 ml	sugar
10.00 ml	vanilla — essence

YEAST MIXTURE

5.00 ml	sugar
100.00 ml	water — warm
15.00 ml	Superbake Instant Yeast

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Method:

1. YEAST MIXTURE: Add sugar to warm water in a small bowl. Sprinkle over yeast and leave until foaming.
2. Heat butter and 125 ml (1/2 cup) milk in a saucepan over low heat until butter melts. Add yeast mixture. Whisk 60 ml (4 tbsp) sugar lightly with egg yolks and add to yeast mixture, whisking until smooth. Add flour bit by bit, stirring until a soft dough forms.
3. Place on a floured board and knead until smooth and malleable. Place in a large buttered bowl, cover with a tea towel and allow to rise in a draught-free place until doubled in bulk, about 2 hours.
4. Punch down the dough (knead it lightly, turning it 2 to 3 times). Shape into a long roll on a floured board then place on a well-greased baking sheet. Cut 2 cm long slits at regular intervals. Sprinkle with cinnamon mixed with sugar and allow to rise for 20 to 30 minutes.
5. Preheat oven to 180 ºC. Bake in centre of oven for 15 minutes, or until lightly browned.
6. Scald (just heat) remaining 125 ml (1/2 cup) milk, 60 ml (4 tbsp) of remaining sugar and vanilla essence. Pour a quarter of mixture over bread and bake for 20 to 25 minutes (to absorb milk). Halfway through baking, spoon remaining milk over for a glaze. Sprinkle with remaining 5 ml (1 tsp) sugar. Cool and serve sliced, with butter and berry jam.