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.
