Cinnamon bread with caramel sauce

Submitted by enr on 18 Oct 2013
# For the dough:
2 1/2 - 3 cups flour
1/4 cup sugar
2 and 1/2 tsp yeast
1/2 tsp salt
1/2 cup milk
1/3 cup water
1 egg
50 g butter
1 tsp vanilla sugar
# For the filling:
1/2 cup brown sugar
1/4 cup butter
1 / and 1/2 tbsp cinnamon
# For the sauce:
1/4 cup butter
1/3 cup brown sugar
2 tbsp honey
3/4 - 1/2 cup almonds or other nuts of your choice
Cinnamon bread with caramel sauce
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Milk is warmed with butter, mixed with hot water - a mixture of warm, not hot. Add egg and stir gently. 2 cups flour, sugar, yeast, salt and vanilla sugar mix. To the dry mixture is added to the wet and mix well with a spoon. Add flour until a soft dough. Messi until elastic, then put in a bowl, turning with a cloth and leave in a warm place to rise and double in volume. On the water bath is stirred until a homogeneous mixture soft products filling (if the butter is soft - just mix, no need to warm). The risen dough is mixed gently and rolled on a rectangular sheet of a thickness of about 0.5 cm (about 30x40 cm). Spread the filling evenly over the crust, leaving a clean about 1-2 cm from the edge. Rolled on a long roll. Is cut in half lengthwise so that the filling is visible (see photos). The two bands are wrapped - with filling out then screwed round. Put it in a high tray (21 cm, it can be a little more or a little less) and leave to rise again, again doubling the volume. The products to be put in the sauce skillet on medium stove for 1-2 minutes until completely melted the butter and liquefy the mixture. Nuts can Constipation slightly in advance. Leavened bread pour the sauce and bake in a preheated moderate oven for about 45 minutes or until ready. * 1 tea cup . = 250 ml
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18 Oct 2013