Cinnamon twisty bread
- 300g flour
- 1/2 tsp salt
- 125ml lukewarm water
- 7g active dry yeast
- 30g melted butter
- 1 egg yolk
- 1 tbsp sugar
- 50g softened butter
- 4-5 tbsp sugar
- 3 tsp cinnamon
Level of difficulty Average
Preparation time 120mins
Cooking time 35mins
Cost Average budget
Mix the yeas with the lukewarm milk and sugar and let it sit for a few minutes while the yeast bubbles and foams up.
Add the egg yolk, melted butter, flour and salt and then knead the dough and shape into a ball.
Place the dough in a large, greased bowl, cover and then stand in a warm place and let it rise until doubled in size, which should take about an hour.
Preheat the oven to 200c. Dust your work surface with flour and roll out the dough to a thickness of about 1cm.
Spread the melted butter across all of the dough, then sprinkle with the cinnamon and sugar mixture. Roll up the dough and using a sharp knife, cut the log in half lengthways.
Twist the two halves together, keeping open the exposed layers. Turn into a round shape, then transfer to a baking tray.
Top with the remaining butter and sprinkle with the cinnamon and sugar mixture. Put in the oven, reducing the oven temperature to 180c after 5-10 minutes to stop the loaf from burning.
Bake for 30 to 35 minutes in total, until the top is golden brown. If you like, you can top with icing made with icing sugar and water.
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