Summary

Ingredients

• 330 g flour (type 405)
• 55 g suar
• 2 ½ teaspoons dry yeast
• 0.5 teaspoon ½ salt
• 60 ml water
• 80 ml milk
• 55 g butter
• 2 egg (s)
• 1 teaspoon vanilla sugar
• Fat for the shape
• Flour for the mold
• Flour to work with

For the filling:

• 130 g suar
• 55 g butter
• 2 teaspoons cinnamon powder
• 1 pinch (s) nutmeg

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Instructions

1. Mix the sugar, 250 g flour, yeast and salt in a large bowl and set aside. Beat the eggs in another bowl until frothy and also set aside.
2. Heat the milk in a small saucepan and melt the butter in it, being careful not to let the milk boil. Stir in the water and vanilla sugar. With the mixer running, add the milk mixture to the flour mixture and stir in. Add the beaten eggs and the remaining 80 g flour, stirring constantly.
3. Cover the dough with foil or a kitchen towel and let it rise in a warm place for at least an hour; the volume should roughly double.
4. Meanwhile, mix the sugar, cinnamon and nutmeg in a bowl for the filling. Heat the butter in a small saucepan and let it brown lightly. Put aside. Grease a small loaf pan and dust with flour. Preheat the oven to 180 ° C.
5. At the end of the walking time, place the dough on a well-floured work surface and knead in 2 tablespoons of flour. Cover with a cloth and let rest for a few more minutes.
6. Using a rolling pin, also floured, roll out the dough into a rectangle (approx. 30 x 50 cm). Then cut across into 6 strips, the width of one strip should be about the width of the cake pan.
7. Now brush the first strip with the melted butter and sprinkle with 1/6 of the sugar mixture. Place the second strip exactly on top and brush again with butter and the sugar mixture. Do the same with the remaining 4 strips. The result is a nice little pile of dough.
8. Now use a sharp knife to cut the pile into 6 roughly equal pieces. Now place the mini stacks side by side in the mold with the edges up. If necessary, sprinkle with a little cinnamon and sugar and bake in the preheated oven for about 60 minutes.
9. At the end of the baking time, make a stick test (e.g. pierce the middle of the bread with a metal skewer, pull it out and if the dough still sticks to it, it is not yet fully baked) and bake for a few more minutes if necessary. If necessary, cover with aluminum foil so that it does not brown too much.