This bread reminds me of cinnamon and sugar toast. Anyone else remember that from their childhood? Pop bread slices in the toaster, spread some butter. Sprinkle cinnamon and sugar on top, easy. Now, this isn’t they type of bread you can easily pop in a toaster. The slices are thick, the center is soft, and the outer crust is toasty. The buttercream spreads easily on the warm bread. I personally think it’s best to eat on the same day you make it. This one loaf is big enough for a small crowd to share. So, make sure you have plenty of hungry people around you.
Rebanadas de Mantequilla
A sweet bread loaf cut into thick slices and topped with a sweet butter cream.
Equipment
- 1 large baking pan
- parchment paper
Ingredients
- 750 g Bread flour
- 10 g salt
- 160 g granulated sugar
- 20 g cinnamon
- 170 g unsalted butter softened
- 6 eggs
- 2/3 c milk
- 20 g instant yeast
- 1-2 egg yolks for varnish
Buttercream topping
- 1 cup powdered sugar
- 1/2 cup unsalted butter
Instructions
- Combine flour, sugar, salt and cinnamon in a mixing bowl. Set aside. Warm up milk to 100 degrees F, add yeast and a pinch of sugar. Stir and sit for 5 minutes. Using dough hook attachment, add eggs to flour mixture one at a time until combined. Add yeast, combine. Add butter, knead until dough comes together, 8-10 minutes. Dough should be soft, not sticky. Place dough in a lightly oiled bowl, cover and proof for about 60-90 minutes in warm place. Punch air out of dough. Place dough on work area, flatten and stretch into a large square, about 12 inches long. Roll the dough from bottom to top. Place dough seam down, tuck ends in. Polk holes on top and place the dough on a parchment lined baking sheet. Rest dough 1 hour. Preheat oven to 370 °FBrush egg yolk on top of bread. Bake for 40 minutes. Bread should sound hollow when you tap on the bottom. Let cool completely before cutting.While bread is cooling, make buttercream topping. Mix unsalted butter and powdered sugar. Set aside. With a serrated knife, cut bread into 1-inch-thick slices. Spread buttercream on top and they're ready to eat!
Notes
Milk should be no hotter than 110 degrees F. It will kill the yeast.
Yeast should look foamy when activated. If not, the milk is too hot, or the yeast is not good.
