To create the zested sugar, rub the 20 sugar and the lemon and orange zest together and set to the side.
Crumble and dissolve the yeast into the warm milk. In a bowl, mix together the rest of the ingredients, as well as the zested sugar (do not mix in the cinnamon and sugar cubes), and form a well in the middle. Pour the yeasted milk into the well. Using dough hooks knead until a smooth dough forms. The longer you knead the dough the fluffier the bread will be. Cover the dough and leave for 30-40 minutes, or until the dough has doubled in size.
Place the sugar cubes in a bag and crush into small pieces. Mix the crushed sugar cubes with the cinnamon. Carefully work the crushed sugar cubes through the dough. Place the dough into a greased and lightly floured loaf pan. Leave the dough to rise for another 30-40 minutes.
Bake for 30 minutes in a preheated oven (200°C). If the bread appears to be getting too dark simply cover it with a piece of aluminum foil.
comments