Easter pull-apart bread

Ingredients for 1 servings:

• 500 g flour (plus some for the work surface)
• 150 g sugar, white or brown
• 1 packet of vanilla sugar
• 1 pack of dry yeast (alternatively 20 g fresh yeast)
• 1 pinch of salt
• 150 ml milk (alternatively soy milk)
• 50 g butter for the dough (alternatively margarine)
• 2 eggs
• 2 tbsp cinnamon
• 100 g butter for spreading the dough (alternatively margarine)
• Powdered sugar and cappuccino eggs for decoration (optional)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 35 minutes

Folded bread (loaf pan, approx. 30 cm side length)

Add 50g of sugar, the vanilla sugar, the dried yeast, and the salt to the flour in a bowl and mix everything thoroughly. Pour the warmed milk into a bowl and dissolve 50g of butter in it, then add it to the flour mixture. Add the two eggs and knead everything with the dough hook of the mixer for about 8 minutes until you have a smooth, elastic dough. Cover the dough and let it rise in a warm place for about 1 hour, until it has roughly doubled in size. Then knead the dough briefly again and then roll it out into a rectangle on a floured work surface. An ideal size is about 40 x 45 cm. The dough thickness should be between 0.5 and 1 cm. First cut the dough into strips and then into rectangles. The size of the rectangles should be based on the dimensions of the loaf pan you are using, i.e. about 4 x 7 cm. Mix the cinnamon and 100-150g of sugar. Melt 100g of butter, taking 3 tablespoons and setting it aside. Brush the dough rectangles with most of the remaining butter and then sprinkle with cinnamon sugar. Stack 5 to 6 dough rectangles on top of each other until all are used up. Then fill the loaf pan with these stacks. Brush the tops of the dough pieces with the reserved melted butter and then sprinkle with more cinnamon sugar. Cover the loaf pan and let the dough rise for another 20-30 minutes. Bake the bread at 175°C (350°F) or 150°C (convection oven) for 30-40 minutes. Optionally, dust the baked pull-apart bread with a little thick powdered sugar and decorate with Easter eggs.