Hungarian Cinnamon Loaf
Hungarian Cinnamon Loaf is a main course that serves 3. One serving contains 1472 calories, 23g of protein, and 71g of fat. For $1.62 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up active yeast, unsalted butter, flour, and a few other things to make it today. A few people made this recipe, and 22 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Eastern European cuisine. It is brought to you by Epicurious. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 76%. If you like this recipe, you might also like recipes such as Cinnamon Loaf, Cinnamon Loaf, and Cinnamon Nut Loaf.
Servings: 3
Ingredients:
1 package (1/4 ounce) active dry yeast
3 large egg yolks
3 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons ground cinnamon
1 1/4 cups warm milk
1 teaspoon salt
1 cup sugar
1 cup (2 sticks) unsalted butter, melted and cooled, plus more for brushing
Equipment:
hand mixer
bowl
kitchen towels
plastic wrap
loaf pan
oven
wire rack
frying pan
Cooking instruction summary:
Preparation In the bowl of a standing electric mixer fitted with the dough hook, dissolve the yeast in 1/4 cup of the warm milk. Sprinkle with a pinch of the sugar and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low speed and add the remaining 1 cup milk, 1/2 cup of the sugar, the 1 cup melted butter, the egg yolks, and salt. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining 1 1/2 cups flour and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Put the dough in a large bowl. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. Combine the remaining 1/2 cup sugar and the cinnamon in a small bowl. Brush the bottom and sides of a 9-by-5-inch loaf pan with melted butter. On a lightly floured work surface, roll the dough into a rectangle about the size of the loaf pan. Brush the surface of the dough with melted butter and sprinkle the cinnamon sugar evenly across. Roll the dough up, jelly-roll style, into a long cylinder, and pinch the seam closed. Put the dough in the prepared loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time, until the top of the dough is nearly level with the top of the loaf pan, about 20 minutes. Preheat the oven to 350°F. Brush the dough with more melted butter. Bake until your kitchen smells like cinnamon and the bread is golden brown, 45 minutes to 1 hour. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. From L.A.'s Original Farmers Market Cookbook: Meet Me at 3rd and Fairfax by Joanne Cianciulli. Copyright © 2009 by A. F. Gilmore Company. Published by Chronicle Books LLC.
Step by step:
1. In the bowl of a standing electric mixer fitted with the dough hook, dissolve the yeast in 1/4 cup of the warm milk. Sprinkle with a pinch of the sugar and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
2. Turn the mixer on low speed and add the remaining 1 cup milk, 1/2 cup of the sugar, the 1 cup melted butter, the egg yolks, and salt.
3. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining 1 1/2 cups flour and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft.
4. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
5. Put the dough in a large bowl. Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen.
6. Combine the remaining 1/2 cup sugar and the cinnamon in a small bowl.
7. Brush the bottom and sides of a 9-by-5-inch loaf pan with melted butter.
8. On a lightly floured work surface, roll the dough into a rectangle about the size of the loaf pan.
9. Brush the surface of the dough with melted butter and sprinkle the cinnamon sugar evenly across.
10. Roll the dough up, jelly-roll style, into a long cylinder, and pinch the seam closed.
11. Put the dough in the prepared loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time, until the top of the dough is nearly level with the top of the loaf pan, about 20 minutes.
12. Preheat the oven to 350°F.
13. Brush the dough with more melted butter.
14. Bake until your kitchen smells like cinnamon and the bread is golden brown, 45 minutes to 1 hour.
15. Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
16. From L.A.'s Original Farmers Market Cookbook: Meet Me at 3rd and Fairfax by Joanne Cianciulli. Copyright © 2009 by A. F. Gilmore Company. Published by Chronicle Books LLC.
Nutrition Information:
covered percent of daily need
