Cinnamon bread, is a classic for many teenagers in Denmark. Teens, would buy half a bread, and eat it for lunch. The sweet soft bread is really yummy, but to be honest, it's not food, it's a cake.

I should have opted for a slightly larger pan, but the result was absolutely scrumptious.

Makes 1 loaf

Ingredients:

Dough:

¾ cup (1½ dl) whole milk
60 g butter, salted
50 g live yeast, or 4 teaspoons dry yeast
¼ teaspoon vanilla paste
50 g sugar
1 pinch salt
375 g all-purpose flour
2 eggs + 1 for egg wash

Remounce:

100 g brown sugar
100 g sugar
100 g butter
1 tablespoon syrup
2 tablespoons cinnamon

Frosting:

confectionary sugar
water

Directions:

Heat the milk until warm and melt the butter in it. Pour the mixture into a bowl. Make sure the milk is only finger warm before adding the yeast.

Add yeast, sugar, salt and vanilla paste and stir until the yeast is dissolved. Add all the flour, and finally the eggs. The dough is very wet, but keep stirring, it will form a dough.

Let the dough rise until it's doubled in size, for about 1 hour.

Mix the butter, sugars, syrup and cinnamon for the remounce.

Pour the dough out onto a flour dusted workspace, and fold the dough 4 times, to deflate it. Roll it out so it’s as long as your loaf pan and about four times as wide.

Spread the remounce evenly on the dough, leaving a strip along the short side free. Roll up the dough, like you would cinnamon rolls, ending with the part that is free of the remounce. Half way in fold up the sides to keep the remounce inside the bread, while baking.

Put the bread in a parchment lined loaf pan. The parchment paper, makes it easier to lift out of the baked loaf.

Cut small slits in the sides of the loaf, this makes the loaf look braided. Let the loaf rise for about 30 minutes.

Preheat the oven for 400℉ (200℃).

Brush the loaf with egg wash, and bake the loaf for 15 minutes, then cover the loaf with aluminum foil, and bake for another 30-45 minutes.

Mix confectionary sugar with a little water to form a thick paste. Let loaf cool completely before frosting.

Enjoy!

This post has been submitted to the Yeast Spotting Site.

The Danish version:

Kanelbrød

Ingredienser:

Dej:

1½ dl sødmælk
60 g smør, saltet
50 g gær, eller 4 tsk tørgær
¼ tsk vanilla pasta, eller korn fra ½ vanillestang
50 g sukker
1 knsp salt
375 g hvedemel
2 æg + 1 æg til at pensle med

Remounce:

100 g burn farin
100 g sukker
100 g smør
1 spsk sirup
2 spsk kanel

Glasur:

flormelis
vand

Fremgangsmåde:

Varm mælken op og smelt smørret i den varme mælk. Hæld smør/mælk i en røreskål. Vær sikker på at mælken kun er fingervarm før du tilsætter gæren.

Tilsæt gæren, salt, sukker og vanillen og rør indtil gæren er opløst. Tilsæt melen og æggene. Dejen vil være våd og usammenhængende, men bliv ved med at røre indtil det er en sammenhængende dej.

Lad dejen hæve til den er doblet i størrelse, det tager ca. 1 time.

Bland alle ingredienserne til remouncen og sæt den til side.

Kom dejen ud på et meldrysset bord, fold dejen 4 gang for at slå dejen ned. Rul dejen ud, så den er lidt længere end brødformen, og 4 gang så bred.

Spred remouncen ud over dejen, på nær et lille stykke i den ene ende af den korte side. Rul dejen, som du gør når du laver kanelsnegle. Halvvejs fold siderne ind, så remouncen bliver inden i brødet ved bagningen.

Kom brødet i et form foret med bagepapir. Dette gør det lettere at få brødet ud, når det er bagt.

Klip små hakker i brødet, så det ligner at det er flettet. Lad brødet hæve i ca 30 minutter.

Forvarm oven til 200℃.

Pensl brødet med sammenpisket æg, og bag det i 15 minter. Herefter lægger du et stykke staniol hen over toppen, så brødet ikke bliver for mørkt. Bag brødet videre i ca 30-45 minutter.

Bland glasuren til en tyk pasta, og kom lidt på toppen af det kolde brød.

Velbekomme!