Summary

Ingredients

• 500g flour
• 200 g suar
• 1 bag vanilla sugar
• 1 bag / s dry yeast
• 0.5 teaspoon ½ salt
• 150 ml milk
• 150 g butter, soft
• 2 medium egg (s)
• 2 teaspoons cinnamon powder
• Butter, for greasing the form
• Flour, for flouring

Print Recipe Pin Recipe

Instructions

1. Mix 500 g flour with 50 g sugar, vanilla sugar, yeast and salt. Heat the milk and add to the flour mixture along with 50 g of soft butter and the eggs. Knead with the dough hook of the mixer to a smooth and elastic dough. Cover this dough in a warm place for 1-2 hours (dry yeast always needs a little longer to rise).
2. Grease a 30 cm loaf pan with butter (if you like, you can also sprinkle the pan with breadcrumbs). Mix 150 g of sugar with 2 teaspoons of cinnamon well.
3. Just before the end of the waiting time, heat the oven to 175 ° C.
4. Knead the dough again briefly and roll it out about 1 cm thick on the floured work surface using a rolling pin. Now brush this sheet of dough with 100 g butter and sprinkle thickly with the cinnamon sugar. Then cut the dough into 8 cm squares with a very sharp knife. Stack 6 pieces of these dough sheets on top of each other and place them vertically in the loaf pan.
5. Continue like this until all of the batter is used up and the loaf pan is filled. Let the filled loaf pan rise for another 1-2 hours in a warm place.
6. Put it in the oven that has been preheated as described above and bake the breakfast bread on the lower shelf for 20 minutes. Then look and assess whether the bread has already browned as desired. If this is the case, cover the bread with aluminum foil and bake for another 20 minutes.
7. At the end of the entire baking time, take the bread out of the oven and let it cool down in the tin for 30 minutes (this is very important). Only then carefully turn the bread out of the tin onto a wire rack and let it cool down further.