Summary

Ingredients

• 2 tablespoon butter, soft
• 240 ml milk, warm, (approx. 50 ° C)
• 80 ml water, warm, (approx. 50 ° C)
• 55 g suar, white
• 2 teaspoons salt
• 1 pack dry yeast
• 390 g wheat flour, type 405
• 225 g suar, brown
• 2 teaspoons cinnamon powder
• 8 teaspoons butter, melted

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Instructions

1. Grease a large bundt cake tin with butter. Then put aside.
2. Mix the softened butter with milk, water, sugar and salt. Mix 300 g of flour with the yeast in a large bowl (set aside the remaining 90 g). Slowly add the milk mixture to the flour-yeast mixture while stirring (dough hook of the mixer). When the mixture is homogeneous, slowly add the rest of the flour until the dough is no longer sticky.
3. Take the dough out of the bowl and knead manually (approx. 6 - 7 minutes) until an even, shiny dough is formed (should only stick very slightly). Let the finished dough rise in a lightly greased container in a warm place for 50 minutes.
4. Mix the brown sugar and cinnamon in the bowl. Melt 8 teaspoons of butter just before the dough has risen. Take the finished dough out of the bowl and cut into 64 equal pieces. Shape each of the pieces into a ball one after the other and then turn them directly in the melted butter and then in the sugar-cinnamon mix. Gradually stack the balls in the bundt cake tin. When done, cover the mold with cling film and leave to rest in the refrigerator overnight. Take out of the fridge 1 hour before baking and preheat the oven to 180 ° C (top / bottom heat).
5. Then bake for about 30 - 35 minutes. Let cool for 10 minutes before removing from the mold.