Pan de Canela

Ingredientes

• 1 cup milk
• 1/2 cup butter (unsalted)
• 2 1/4 teaspoon active dry yeast (1 package)
• 2 large eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/3 cup sugar
• 2 tablespoon cinnamon
• 1 medium egg (beaten, for brushing)

Preparación

1. 1

   Prep the yeast mixture:: Add the milk and butter to a saucepan and melt over medium heat. Do not let the milk boil, the milk should be warm, no more than 105°F. Sprinkle the yeast over it and whisk it a bit. Let it rest for 10 min.

2. 2

   Combine sugar and eggs:: In the mixer bowl, add the eggs, ½ cup of sugar and vanilla extract and mix well until light and fluffy using the whisk attachment.

3. 3

   Start the dough:: In another large bowl mix the flour and salt together. Next, add the yeast mixture to the mixer bowl with the egg and mix until it's well blended.

4. 4

   Add Flour:: Add half the flour mixture to the mixer, switch to the dough hook attachment, and mix until well combined. Add the remaining flour and continue mixing for another 5 minutes.

5. 5

   First Rise:: Place the dough in an oiled bowl and cover it with plastic wrap. Let it rise until it doubles in size in a warm place.

6. 6

   Roll the dough:: First, grease a loaf pan 8.5 x 4.5 x 3-inch with butter or spray it with cooking spray. Roll out the dough on a floured work surface until it's a bit wider than the loaf pan and about ¼ inch thick.

7. 7

   Make the loaf:: In a small bowl mix the ⅓ cup of sugar and cinnamon together and spread the cinnamon sugar evenly over the dough. Roll the dough and pinch the ends sealed.

8. 8

   Second Rise:: Place it in the prepared loaf pan with the sealed side down. Let the bread rise again until doubled in size, around an hour.

9. 9

   Prep for Baking:: Preheat oven to 350°F. Brush the bread with the beaten egg and sprinkle some more sugar and cinnamon on top, if preferred.

10. 10

    Bake:: Bake for about 35 to 45 minutes or until golden brown. The loaf is done baking when an instant-read thermometer inserted into the center of the bread reads 195 F°.