CINNAMON MONKEY BREAD
3 cups flour
1/4 cup sugar
1 envelope active dry yeast
[2 1/4 teaspoons]
½ teaspoons salt
60 g butter
1/3 cup milk
1/4 cup water
2 large eggs
[room temperature]
1 teaspoon vanilla extract
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
60 g butter
_ activate yeast with 3 tablespoons warm water and a pinch of sugar
_ melt together butter and milk
_ once melted remove from heat
_ add water and vanilla - set aside
_ whisk together eggs - set aside
_ mix 2cups of flour with sugar and salt
_ mix in first yeast, then the warm milk and finally the eggs
_ once well mixed knead in 3/4 cup flour [gonna be very sticky]
_ place dough in a greased bowl and cover with plastic wrap
_ keep in a warm place until double the size [about 1 hour]
_ whisk together sugar, cinnamon and nutmeg
_ melt butter until slightly brown
_ grease and flour an oven proof pan [easiest is a rectangular shape]
_ deflate risen dough and knead in 2 tablespoons flour
_ cover with a kitchen towel and rest for 5 min
_ flour a work surface
_ roll out the dough [about 7 mm thick]
_ spread melted butter all across the dough
_ sprinkle with all the sugar-cinnamon mixture [looks like a lot]
_ slice the dough into squares
_ layer them into your pan
_ place a kitchen towel over it and keep in a warm place for 30-45 min [should double in size]
_ preheat oven to 180°C
_ bake for 30-35 min
[should be on the too dark side to make sure it’s done in the middle]
_ once removed from the oven let it rest 20 min before inverting it out of the pan
ZIMT ZUPFBROT
390 g Mehl
50 g Zucker
1 Packung aktive Trockenhefe
[2 1/4 Teelöffel]
1/2 Teelöffel Salz
60 g Butter
80 ml Milch
60 ml Wasser
2 große Eier
[raumtemperatur]
1 Teelöffel Vanilleextrakt
200 g Zucker
2 Teelöffel Zimt
1/2 Teelöffel gemahlene Muskatnuss
60 g Butter
