- 300 g Küchenmeister Wheat Flour T405
- 20 g fresh yeast
- 165 ml luke warm milk
- 6 g salt
- 30 g soft butter
- 20 g zested sugar (see other column)
- 3 tbsp. cinnamon
- 200 g crushed sugar cubes
- Zest from 1 lemon
- Zest from 1 orange
- 40 g sugar
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.