Cinnamon bread

Ingredients for 1 servings:

• 21 g yeast, fresh
• 60 ml milk, lukewarm
• 485 g flour
• 1 tsp salt
• 3 tbsp sugar
• 85 g butter, melted
• 40 g oat flakes, fine
• 240 ml water, lukewarm
• 50 g sugar
• 1 ½ tsp cinnamon powder
• 2 tsp flour
• 1 egg(s)
• 1 tbsp water

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Sweet yeast dough with cinnamon-sugar filling

Mix the yeast with a pinch of sugar and stir into the warm milk. Put the flour in a bowl and make a well in the center. Pour in the yeast mixture and mix with some of the flour. Let it rise for 15 minutes. Add the salt, sugar, melted butter, and oats and knead with the water until a dough forms. Depending on the type of flour and oats you have, you may need a little more water or flour; for me, the instructions work perfectly. Place the dough on a lightly floured surface and knead it for about 7 minutes until it forms an elastic dough. Return the dough to the bowl and let it rise, covered, in a warm place. It should double in size; this can take up to an hour. Meanwhile, mix the sugar, cinnamon, and flour in a small bowl. Lightly grease a 24 x 13 cm loaf pan and dust it with a little flour. Once the dough is ready, knead it briefly again and then roll it out on a lightly floured work surface to a size of 18 x 52 cm. Whisk the egg with the water and then brush the dough sheet with this. Spread the cinnamon mixture evenly over the dough. Now roll up the dough starting from the narrow, short side and place it seam-down in the prepared loaf pan. Cover and let it rise again in a warm place until it has increased in size considerably. Then bake the cinnamon bread in a preheated oven at 180°C for 35-45 minutes. It should have a nice brown color. Remove from the oven and let it cool completely on a wire rack before slicing. Here it is mainly eaten with a little butter for breakfast and is a favorite.