- milk - 1/2 cup
- unsalted butter - 1/4 cup
- hot water - 1/2 cup
- sugar - 1/3 cup
- large eggs - 2 pieces
- cinnamon - 1 teaspoon
- dry yeast - 2 1/4 Teaspoons
- salt - 1 1/2 teaspoons
- flour - 3 1 / 2-4 Glasses
- brown sugar - 1/2 cup (filling)
- cinnamon - 2 teaspoons (filling)
- milk - 2 items. spoons (filling)
1. Make the dough. Butter cut into pieces. In a small bowl, mix the milk with butter and pour hot water over it. Stir until the oil has completely melted. 2. In another small bowl, beat the eggs and sugar. In a separate bowl, mix 3 1/2 cups of flour, cinnamon, salt and yeast. 3. Add the milk mixture and egg mixture and whip the mixer at low speed. Increase the speed to medium and continue whisking until smooth. After this, increase the speed to high and beat for 10 minutes until the dough becomes smooth and elastic. If after 5 minutes the dough is still sticky, add more flour. 4. Lubricate the bowl with butter and put the dough in a bowl. Cover with a film and let the test go up twice (2 to 2 1/2 hours). Hit the dough on the table and let stand for 10 minutes. At this time cover the dough with a lid and put overnight in the refrigerator. 5. Make the stuffing. Mix cinnamon and sugar in a bowl. 6. Roll the dough into a rectangle 30x45 cm. Lubricate the dough with milk, leaving the border along the edge of 2.5 cm. Sprinkle the dough with sugar filling. 7. Tightly roll the roll on the wide side and lay it in a parchment lined with parchment, with a seam down. Cover with a clean dry towel and allow to rise 2 times, about 1-1 1/2 hours. 8. Preheat the oven to 175 degrees. After the dough has risen, bake the bread for 30-40 minutes. Allow to cool completely before serving.
Servings: 6-8