for 1 bread

Dough

500 g	half-white flour
1 ¾ tsp	salt
2 tbsp	coarse cane sugar
½ cube	yeast (approx. 20 g), crumbled
3 dl	milk water (1/2 milk, 1/2 water)
40 g	butter, soft

Filling

125 g	butter, soft
130 g	coarse cane sugar
30 g	half-white flour
2 tbsp	cinnamon
1	egg, beaten
1 tbsp	decorating sugar

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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