Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Utensils
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milky water and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Place the butter in a bowl, add the sugar, flour and cinnamon, mix. On a lightly floured surface, roll the dough into a rectangle (approx. 30 x 50 cm). Spread the filling on top. Fold the long edges in approx. 1 cm, roll up from the narrow end. Place the roll of dough in the prepared tin, cover and leave to rise again for approx. 30 mins. Brush the surface of the dough with egg, prick firmly with a fork, sprinkle with sugar crystals.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the bread to cool slightly, remove from the tin and leave to cool on a rack.
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