- butter unsalted - 4 Art. spoons
- milk is warm - 1 glass
- water is warm - 1/3 Cups
- sugar - 0,25 Cups
- dry yeast - 2.25 teaspoons (1 sachet)
- flour - 3,25 Glasses
- salt - 2 teaspoons
- brown sugar - 1 Glass (powder)
- cinnamon powder - 2 teaspoons (sprinkle)
- butter - 8 items. spoons (sprinkling - warm)
- cream cheese - 90 grams (glaze)
- powdered sugar - 3 items. spoons (glaze)
- milk - 2 items. spoons (glaze)
- vanilla extract - 0.25 teaspoons (glaze)
1. Divide the butter - 2 tablespoons soften, 2 tablespoons melt. Preheat the oven to 200 degrees and turn it off. Lubricate the form with 2 tablespoons of softened butter. Set aside. Make the dough. In a large bowl, mix together milk, water, melted butter, sugar and yeast. Mix the flour and salt in a separate bowl with a dough hook. Gradually add to the milk mixture and whip at low speed. Increase the speed to medium and whip until smooth, from 6 to 7 minutes. 2. The dough should be sticky, but if it is too wet, add 2 tablespoons of flour. Put the dough on a lightly floured surface and knead for 10 minutes, forming a bowl. 3. Lubricate a large bowl of oil, place in a bowl of dough and roll in oil. Cover with polyethylene and put in a warm oven until the dough doubles in volume by 50-60 minutes. Make a sprinkle. Put the butter in one bowl. In another bowl, mix the sugar and cinnamon together. 4. Put the finished dough on a floured surface, roll it out and cut into 64 pieces. Roll each piece of dough into a bowl. 5. Each ball is dipped in ghee in a bowl, letting excess flow. Then roll each ball in sugar. 6. Put into prepared form in several layers. The form is covered tightly with a polyethylene film and put in a warm oven to make the dough rise again, for 50-70 minutes. 7. Remove the mold from the oven and heat it to 175 degrees. Return the form to the oven and bake bread until dark brown, from 30 to 35 minutes. Allow to cool in the form for 5 minutes, then put on a dish and allow to cool for 10 minutes. 8. Make the glaze. Beat cream cheese with powdered sugar. Add milk and vanilla extract, whisk. Add the powdered sugar, if necessary. Lubricate the glaze with warm bread and serve.
Servings: 6-8