Serves 1
Directions
- 1Add the all purpose flour to a bowl
- 2Add the salt, sugar, active dry yeast and mix well
- 3In another bowl add the milk, melted butter, eggs and mix well
- 4Add the liquid mixture to the flour mix and combine well
- 5Knead until the dough pull away from the bowl
- 6Cover with plastic wrap and let it rise in a warm place until double in size (about 1 1/2 hour)
- 7In another bowl add the softened butter, dark brown sugar, ground cinnamon and mix until creamy
- 8Dust with flour a clean surface
- 9Roll into a 20x14 inch rectangle
- 10Spread butter cinnamon mix all over the dough
- 11Cut into 6 long strips
- 12Stack 3 strips on top of each other
- 13Cut each stack into 4 rectangle
- 14Transfer every stack to a loaf pan lined with parchment paper and greased
- 15Spread apart every layer
- 16Let it rise for 30 minutes
- 17Brush with beaten egg
- 18Bake in preheated oven at 350° F - 180° C for about 30-35 minutes
- 19Cool down slightly for few minutes
Ingredients
- 3 cups (450 g) all purpose flour
- 0.5 teaspoon salt
- 0.25 cup (50 g) sugar
- 2.5 tsp (5 g) active dry yeast
- 0.66 cup (140-160 ml) milk, lukewarm
- 0.25 cup (60 g) melted unsalted butter
- 2 eggs, beaten
- 0.33 cup (70 g) softened unsalted butter
- 0.66 cup (100 g) dark brown sugar
- 1 big tbsp (8 g) ground cinnamon
Equipment
glass bowlwhiskspatulaplastic wrapkitchen towelloaf panparchment paperrolling pinknifeoven brush
Tips
- I sugget you to serve it warm, you won’t regret it!
- Every Country has different type of yeast. In Italy, Active Dry Yeast doesn't need to be activated. Read the instructions written on yout yeast packaging before use it and follow them!
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