Istanbul cinnamon bread
Istanbul cinnamon bread
Ingredients Lbs. Ozs. Method
Filling
Sugar 12 oz.
Cinnamon 1-1/4 oz.
Combine and set aside.
Dough:
Active dry yeast 2 oz.
Milk, lukewarm 2 lbs. 2 oz.
Dissolve yeast in milk.
Butter, melted 2 lbs.
Sugar 1/2 oz.
Eggs 1 oz.
Salt 1/2 oz.
Bread flour 7 lbs.
Vanilla extract 1-1/4 oz.
Combine. Mix at 1 st speed until well blended.
Egg wash, enough to coat 8 loaves
Instructions: Cover dough and let rise for about 1 hour or until double in size. Punch down dough. Roll into rectangle, sprinkle cinnamon-sugar mixture on top and roll into cylinders. Place into a greased 1-lb. Ioaf pan and let rise again for about 45 minutes. Egg wash top of loaves, sprinkle with additional cinnamon sugar and bake at 375·F for 45 minutes to 1 hour until golden brown. Yields about 8 loaves.
Note: Some other ingredients you can add to the filling are chopped and toasted nuts, dates and apricots
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