Summary

Ingredients

• 200 ml milk, warm
• 0.5 ½ cube yeast, fresh
• 1 tablespoon sugar
• 500g flour
• 75 g butter or mararine, room temperature
• 60 g suar
• 1 packet vanilla sugar
• 1 teaspoon salt
• 200 g suar
• 1 tablespoon cinnamon
• 125 g butter
• plenty butter or margarine for the mold

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Instructions

1. Crumble the fresh yeast into the warm milk, add 1 tablespoon sugar, stir together, and let stand for 5 minutes.
2. Mix the flour, 75 g butter at room temperature, 60 g sugar, vanilla sugar, and salt in a large bowl. Add the yeast mixture and knead until smooth and homogeneous. Cover and let rise in a warm place for 45 minutes.
3. Mix 200 g sugar and 1 tablespoon cinnamon together in a zipper bag.
4. Preheat the oven to 180 °C (356 °F) with top and bottom heat. Generously coat a cup cake pan with butter or margarine.
5. Roll the yeast dough out into a rectangle about 1–2 cm thick. Cut into 2 x 2 cm squares with a knife.
6. Place about 10 yeast squares in the zipper bag with the cinnamon-sugar mixture, seal, and shake for 10 seconds until coated. Transfer to the prepared pan. Repeat with remaining squares.
7. Melt 125 g butter over low heat. Add the cinnamon-sugar mixture and stir to combine, then pour over the coated squares in the pan.
8. Bake for 45 minutes at 180 °C (356 °F).
9. Let cool in the closed oven for 5 minutes. Turn the bread out onto a serving plate. If any pieces stick to the pan, place them back on top.