- flour - 3 1/2 - 2 Cups
- vanilla sugar - 1/3 cup
- dry yeast - 2 teaspoons (1 pack)
- salt - 1 teaspoon
- unsalted butter - 1/4 cup
- hot water - 125 milliliters
- milk - 125 milliliters
- large eggs - 2 pieces
- vanilla extract - 1 teaspoon
- vanilla sugar - 1/2 cups (filling)
- milk - 2 items. spoons (filling)
1. Make the dough. In a bowl with a dough hook, stir 3 1/2 cups of flour, sugar, yeast and salt. In a small bowl, mix the chopped butter and hot water. Stir until the butter completely melts, then stir with milk. Beat with eggs and mix with vanilla extract. Add the flour mixture to the egg mixture and whip the mixer at low speed. Increase the speed and continue mixing until smooth. After the dough becomes uniform, increase the speed and knead 10 minutes until the dough becomes smooth and elastic. If the dough is still very sticky after 5 minutes, add more extra flour until the dough becomes less sticky. 2. Lubricate the bowl with butter and put the dough in a bowl. Cover with a film and allow the test to rise 2 times within 1 1 / 2-2 hours. After the dough is doubled, hit the dough against the work surface and let it stand for 10 minutes. At this point, you can cover the dough with a lid and cool overnight. 3. Put the dough on the work surface and roll it into a rectangle measuring 30x45 cm. Lubricate the dough with milk, leaving the borders on the outer edge of 2.5 cm. Sprinkle the dough with vanilla sugar. 4. Roll the bread with a roll and put it in the bread pan with a seam down. Cover with a clean dry towel and give an increase in volume by half for 1-1 1/2 hours. 5. Preheat the oven to 175 degrees. Bake bread for 30-40 minutes. Allow to cool completely before serving.
Servings: 10