Makes 2 regular sized loaves or 8 mini loaves. I like making one regular sized loaf and 4 mini.
Click here is a link to the mini pans I like.
Ingredients:
5 teaspoons yeast
2 tablespoons brown sugar
3 cups warm water
1 tablespoon salt
4 tablespoons soft butter
2 eggs
7-8 cups flour
1 egg for egg wash
Filling:
4 tablespoons soft butter
1 tablespoon flour
1/3 cup cinnamon sugar
Method:
Add yeast and warm water to the bowl of a mixer. Add brown sugar and mix. Add salt, butter and eggs. Add flour one cup at a time. Once you have reached 7 cup slowly add flour until it is no longer sticky. Once the dough has reached a tacky consistency mix on medium low speed for 5 minutes. Cover with plastic and let the dough rise to double in size.
Make the filling.
Flour a flat surface and dump the dough onto it. Separate the dough in half. If you are using mini loaf pans, separate one half of the dough into 4 equal portions. Gentry press the dough into a rectangle with your finger tips. Spread with 1 tablespoon of filling and roll from the shorter side, tucking the sides in as you go. Pinch the seam together and place in a well oiled loaf pan, seam side down. I like to also line the bottom of the pan with parchment. Repeat until all loaves have been filled and rolled. I like to make 4 mini and one regular sized loaf.
Cover the loaves with a damp towel and let them rise until they are domed and puffy, nearly double in size.
Heat the oven to 350 degrees.
Brush the tops with egg wash. Bake the mini loaves for 15-20 minutes, until they are golden brown. Bake the larger loaves for 25-30 minutes.
Brush with butter while the loaves are still warm.
Cool completely before slicing.
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