Cimet cvet / Cinnamon Rose Bread

Još jedan varijacija na 'pull-apart' hleb sa cimetom, s tim što se ovde hleb preliva šećernim sirupom. Ja nisam upotrebila celu količinu sirupa, što se ispostavilo kao dobar potez, jer mi je samo korica bila natopljena, dok je donji deo sa testom ostao fino suv i mekan.Ali kako ko voli...

Cimet cvet
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Potrebno za testo:

• oko 450gr brašna
• 30gr svežeg kvasca
• 100+150ml tople vode
• 1 jaje
• 50ml ulja
• 2 kašika šećera
• 1 kašičica soli

za fil:

• 60gr maslaca
• 100gr šećera
• 2 kašičice cimeta

za preliv:

• 50ml vode
• 150gr šećera

Priprema:

U 100ml vode sa malo šećera razmutiti kvasac i ostaviti da zapeni.

Pomešati jaje, ulje, šećer, so, narasli kvasac, pa sa ostatkom vode i brašnom zamesiti testo. Pokriti ga i ostaviti da naraste.

Za fil, pomešati šećer i cimet.

Naraslo testo razvući na pobrašnjenoj površini u pravougaonik, pa ga premazati omekšalim maslacem i posuti filom i uviti u rolat. Preseći ga po dužini i okrenuti tako da presek bude gore. Uviti oba dela u pletenicu, pa još jednom u krug. Prebaciti ga u podmazan pleh (moj je prečnika 24cm) i ostaviti da naraste.

Zagrejati rernu na 220C, peći 10', pa smanjiti vatru na 200C i peći oko 30-tak minuta. Izvaditi i ostaviti da se prohladi.

Za to vreme pomešati sastojke za preliv i staviti da ključa oko 1'. Četkicom premazivati hleb da upije preliv. Prohladiti.

Cinnamon Rose Bread

Adapted from here

Ingredients for the dough:

• about 450gr flour
• 30gr fresh yeast
• 100+150ml warm water
• 1 egg
• 50ml oil
• 2 tbsp sugar
• 1 tsp salt

for the filling:

• 60gr butter
• 100gr sugar
• 2 tsp cinnamon

for the glaze:

• 150gr sugar
• 50ml water

Directions:

In a 100ml water add some sugar and dissolve the yeast. Let stand until foamy.

In a kneading bowl mix the egg, oil, sugar, salt, yeast mixture and with rest of the water and flour knead the dough.Cover and let stand until doubled in size.

For the filling, mix the sugar and cinnamon.

On a floured surface, roll the dough into rectangle and spread the softened butter all over. Sprinkle with cinnamon/sugar mixture and roll into log. Cut the roll lenghtwise into 2 halves. Turn them so that the layers are facing up. Twist them into braid and them roll them sideways into a circle. Transfer to the greased pan (mine is 24cm in diameter) and let it rise again.

Preheat the oven to 220C and bake for 10', lower the heat to 200C and bake for 30'. Cool slightly.

For the glaze, mix the sugar and water and let them boil for 1'. Brush the glaze over the bread. Let it cool slightly.