Ingredients for Cinnamon Bread Bolihnos De Canela
- Granulated Sugar
- 1/4 cup lukewarm water
- Active Dry Yeast
- 2 large eggs
- Ground Caraway
- Ground Cinnamon
- 1/2 teaspoon salt
- Fresh Lemon Rind
- 1/2 cup raisins
- 1/4 cup pine nuts
- All Purpose Flour
- 1 egg yolk, beaten
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How to Make Cinnamon Bread Bolihnos De Canela
- In a measuring cup, dissolve 1 teaspoon of sugar in 1/4 cup of lukewarm water.
- Sprinkle 1 packet (2 1/4 teaspoons) of active dry yeast over the water mixture and let stand for 10 minutes, or until frothy.
- In a large bowl, whisk together 2 large eggs, 1 teaspoon caraway seeds, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, the zest of 1 lemon, 1/2 cup raisins, and 1/4 cup pine nuts.
- Stir in 1/2 cup of the yeast water mixture.
- Vigorously stir the remaining yeast mixture with a fork and stir into the egg mixture.
- In a separate bowl, combine 1/2 cup granulated sugar and 4 cups all-purpose flour.
- Using a wooden spoon, gradually beat the dry ingredients into the wet ingredients until a stiff dough forms.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place the dough in a lightly greased bowl, turning to grease all over.
- Cover and let rise in a warm, draft-free place for 1 1/2 to 2 hours, or until doubled in bulk.
- Punch down the dough.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into three equal pieces.
- Shape each portion into a ball and place on a greased baking sheet.
- Cover and let rise in a warm, draft-free place for 1 hour, or until doubled in bulk.
- Brush the loaves with 1 beaten egg yolk.
- Bake the loaves in a preheated 325°F (160°C) oven for 40 to 45 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom.
- Remove from the pan and let cool completely on wire racks before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
141g
Fat
11g
Carbs
33g
