Cinnamon break bread

Name: cinnamon break bread
Total time: 120 min
Yield: 4
Ingredients: 500 gram bread mix for white; 25 tablespoon cinnamon; 125 gram sugar; 75 gram butter; 75 gram raisins; 75 gram apricot; 250 ml water

Ingredients

Directions

Extra requirements: round dense cake mold or spring form (ø 24-26 cm) and a clean cloth.
Grease the pie or spring form.
Melt the butter.
Cut the apricots into pieces.
Mix the sugar with the cinnamon in a small bowl.
Mix in a different bowl the bread mix with just under half of the sugar mixture.
Pour a third of the melted butter and add the water.
Mix everything into a cohesive dough.
Knead it on the work surface for five to ten minutes until it is supple and elastic.
Rub the work surface with a little oil and roll out the dough into a piece of five by 30 cm.
Brush the rag with another third of the melted butter and sprinkle five grams of the sugar mixture.
Divide the raisins and apricots.
Roll up the dough piece loosely, start on a short side.
Cut the roll into twelve pieces.
Put the pieces of dough with some space upright side by side in the form, first along the edge and then in the middle.
Brush the top with the remaining butter and sprinkle the rest of the sugar mixture over it.
Dust a clean cloth with some flour and cover the shape.
Let the pieces of dough rise for sixty minutes in a warm place.
Due to the rising, the rolling pins come to lie against each other and it becomes a sort of breaking bread.
Preheat the oven to 200 ° C.
Fry the bread in the middle of the oven until golden brown and done in twenty-five to thirty minutes.
Turn the bread directly out of the oven on a flat dish and let it cool down with the mold.
This way the sugar can pull well into the bread.
Remove the mold and put the bread again with the right side on top of the dish.