Hamburger breakfast bread

Ingredients for 1 servings:

• 500 g flour
• 200 g sugar
• 1 bag of vanilla sugar
• 1 bag(s) of dry yeast
• ½ tsp salt
• 150 ml milk
• 150 g butter, soft
• 2 m.-sized eggs
• 2 tsp cinnamon powder
• Butter, for greasing the mold
• Flour, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 40 minutes

a Hamburg original from Aunt Martha from Hamburg-Lurup

Mix 500g flour with 50g sugar, vanilla sugar, yeast, and salt. Warm the milk and add it to the flour mixture along with 50g softened butter and the eggs. Knead using the dough hook of a mixer until you have a smooth and elastic dough. Cover the dough and let it rise in a warm place for 1-2 hours (dry yeast always takes a little longer to rise). Grease a 30cm loaf pan with butter (if you like, you can also sprinkle the pan with breadcrumbs). Mix 150g sugar with 2 teaspoons of cinnamon. Shortly before the end of the waiting time, preheat the oven to 175°C. Knead the dough again briefly and roll it out on a floured surface with a rolling pin to a thickness of about 1cm. Brush this dough sheet with 100g butter and sprinkle thickly with the cinnamon sugar. Then, using a very sharp knife, cut the dough into 8×8 cm squares. Stack 6 of these dough sheets on top of each other and place them vertically in the loaf pan. Continue in this way until all the dough is used up and the loaf pan is full. Let the filled loaf pan rise for another 1-2 hours in a warm place. Place the loaf in the oven, which has been preheated as described above, and bake the breakfast bread on the bottom rack for 20 minutes. Then check to see if the bread has reached the desired browning. If so, cover the bread with aluminum foil and bake for another 20 minutes. Once the entire baking time is up, remove the bread from the oven and let it cool in the pan for 30 minutes (this is very important). Only then should you carefully turn the bread out of the pan onto a wire rack and let it cool further.