BUTTERY SWEET BREAD

WITH WHIPPED CINNAMON, BROWN SUGAR AND ORANGE BUTTER
6 - 8 servings
Buttery sweet bread
1 x 10 g packet instant yeast
250 ml lukewarm full cream milk
1 x extra large egg
125 ml salted LURPAK butter, melted
125 ml sugar
2 ml salt
4 – 4 ½ x 250 ml cake flour ( i.e. about 4 ½ cups)
30 - 45 ml melted LURPAK butter
Whipped cinnamon, brown sugar and orange butter
125 g unsalted LURPAK butter, softened
A good pinch of cinnamon
60 ml soft brown sugar / treacle sugar
Grated zest of 1 orange

 

BUTTERY SWEET BREAD

Preparation

Buttery sweet bread

Combine the yeast and milk in a large bowl and stir until dissolved. Whisk the egg and add together with the butter, sugar and salt. Whisk until the sugar has dissolved. Add the flour little by little. Mix well after each addition. Keep on adding flour until a soft dough is formed. Turn out on a smooth surface and knead for 6 – 8 minutes until smooth and elastic. Place in a greased bowl. Turn over once to grease the top. Cover and leave to rise in a warm place until doubled in size – about 1 ½ - 2 hours. Punch down. Shape into 8 balls. Dip tops of balls in melted butter and place in a greased loaf tin. Cover and leave to rise in a warm place for about 45 min – 1 hour. Place loaf tin on a baking sheet. Bake in a preheated oven at 180 ◦ C for 30 – 35 minutes. Brush with leftover butter. Cool slightly, turn out and serve warm with Whipped cinnamon, brown sugar and orange butter.

Whipped cinnamon, brown sugar and orange butter

Beat the butter until creamy and pale. Add the cinnamon, brown sugar and orange zest. Fold in. Serve with warm toasted bread.