Cinnamon bread

INGREDIENTS:

280ml warm milk

8g dried yeast

60g melted butter

2 egg yolk

2 tablespoons sugar

2 tablespoons honey

500g flour

filling: 

100g melted butter

100g granulated sugar

2 tablespoons cinnamon

METHOD

1. Combine the warm milk, yeast 1 teaspoon sugar in the mixer’s bowl and let sit until foamy, about 5 minutes. 

2. Add all the other ingredients and mix them to get a smooth dough. Cover with an oiled plastic wrap and let rest until it is doubled.

3. For the filling, combine the ingredients.

4. Transfer the dough to a floured work surface and divide it into two equal parts. Roll both pieces of dough into a rectangle roughly 10x15-inches.

5. Cover the dough with half of the sauce leaving a little room on all sides.

Gently roll the dough up and repeat with the second piece of dough and remaining sauce.

6. Using a sharp knife, carefully cut each log vertically in half making sure the seam is side down. Twist them together. (Form a wreath if you want, but be aware: the result will be much drier after baking.)

7. Transfer the dough into a parchment paper-lined baking sheet or into a bread form and brush with egg wash. 

8. Leave it to rest in a warm place for 30 minutes or until you preheat the oven to 180°C. Bake for 35 minutes, until lightly browned and cooked through.