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:

Quickview
1468k Calories
22g Protein
70g Total Fat
188g Carbs
20% Health Score
Limit These
Calories
1468k
73%

Fat
70g
109%

  Saturated Fat
42g
267%

Carbohydrates
188g
63%

  Sugar
72g
80%

Cholesterol
357mg
119%

Sodium
840mg
37%

Get Enough Of These
Protein
22g
46%

Vitamin B1
1mg
99%

Manganese
1mg
98%

Selenium
64µg
92%

Folate
354µg
89%

Vitamin B2
1mg
66%

Vitamin B3
9mg
49%

Vitamin A
2316IU
46%

Iron
7mg
43%

Phosphorus
345mg
35%

Fiber
7g
30%

Calcium
232mg
23%

Vitamin D
3µg
23%

Vitamin B5
1mg
19%

Vitamin E
2mg
17%

Vitamin B12
0.92µg
15%

Copper
0.29mg
15%

Zinc
2mg
14%

Magnesium
49mg
12%

Potassium
373mg
11%

Vitamin B6
0.21mg
10%

Vitamin K
7µg
7%

covered percent of daily need
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