Cinnamon bread is something I used to occasionally buy as a treat and having a craving for it this weekend we decided to try and make some. We found a good recipe from , a Danish recipe site I’ve used several times before and away we went.
The loaf-tin we used was a little to small hence the slightly crunched look but the taste was absolutely gorgeous.
Oh, one other note. The original recipe use live yeast, readily available in Denmark but not in the UK. Now supposedly you should be able to ask bakers or supermarkets with there own bakery for some, but we haven’t tried that so we replaced it with some quick yeast as per the conversion instructions on the package.
150ml Milk (the original recipe calls for whole milk, but use whatever kind you prefer)
100g Brown/Muscovado sugar
1tbsp Ground Cinnamon
1)Crumble the yeast into the lukewarm water, stirring carefully until absorbed. Add the eggs. Melt the butter, let it cool down a little and combine it with the milk. Add it to the water.
2)Add the salt and some of the flour. Mix it well and knead it, adding flour as you go.
Once the flour have been added put the dough in a bowl, cover with a damp tea-towel and let it rise for 30 minutes.
3)Knock it back and knead it again and then roll it out so it’s as long as your loaf tin and about four times as wide.
4)Mix the butter, brown sugar and cinnamon for the filling and spread it across the dough evenly, leaving a strip along the short side free. Coat that strip with the whisked egg and then fold the bread, sealing with the egg covered strip.
5)Put it in your greased loaf-tin (a 2lb tin should be about right) with the seam at the base and let it rise for another 15 minutes. Pre-heat the oven to 200 oC.
6)Coat the loaf with the remaining egg and bake it for 35-40 minutes.