Hungarian Cinnamon Loaf Recipes

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

HUNGARIAN CINNAMON LOAF

Steps:

• 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.