Sweet Bread with Baked Cinnamon Slices

In a medium-sized bowl, mix the first amount of flour, sugar, yeast, and salt, making sure to homogenize the ingredients well. This mixture is set aside to allow the yeast to activate when combined with the other ingredients. In a separate bowl, beat the eggs with a fork or whisk, and then set them aside.

In a small pot, melt the butter together with the milk, stirring continuously to avoid burning. Once the mixture becomes homogeneous and the butter is completely melted, remove it from the heat, add the water and vanilla essence, and let the combination sit for two minutes to meld the flavors. This milk mixture will be essential for providing moisture to the dough.

Carefully pour the milk mixture over the flour mixture, constantly stirring with a spatula or wooden spoon until a dough forms. After the ingredients are homogenized, add the beaten eggs and continue mixing. It is normal for the dough to be harder to homogenize at this stage, so do not hesitate to insist. Once a uniform mixture is obtained, add the second amount of flour, the 100 grams, continuing to mix. The dough will have a sticky texture, but this is exactly the desired consistency.

Transfer the dough to a larger bowl, cover it with a clean towel, and let it rise in a warm place, away from drafts. In the meantime, mix the sugar with the cinnamon and set it aside. The butter for the filling is melted in another pot, stirring constantly until caramelized. Once it turns a golden color, strain it through a sieve, using a paper towel to filter out any impurities. Let it cool and solidify.

The pan in which the bread will be baked, preferably a loaf pan, is greased with oil and sprinkled with flour, preparing it to prevent the dough from sticking. After the dough has risen, remove it from the bowl and knead for two minutes. At this point, the dough should no longer be so sticky. Let it rest for five minutes on a floured surface. Then, roll it out on a work surface, forming a rectangular sheet about half a centimeter thick.

Brush the sheet with the caramelized butter, and then generously sprinkle the sugar and cinnamon mixture. This step is crucial, as it will add an unmistakable flavor. Press lightly with your palms and cut into wide strips, the width of the pan. These strips overlap and are cut again into squares, which are placed in the pan, arranged like the pages of a book.

Preheat the oven to a medium temperature, about 180°C (350°F). After the bread has risen in the pan, place it in the oven. It is important to pay attention to the baking, as the surface can brown quickly while the inside remains uncooked. If you notice it browning too much, cover it with a sheet of paper and reduce the oven temperature to allow the inside to bake evenly.

After about 25-30 minutes, remove it from the oven and let it sit in the pan for 20 minutes. Use a knife to gently detach it from the edges of the pan, then transfer it to a wire rack to cool completely. If you want to add a sauce, you can mix cream cheese with powdered sugar and a few drops of lemon juice to obtain a smooth paste. This sauce, if slightly warmed, becomes liquid and can be poured over slices of bread served warm or cold, alongside a cup of tea or coffee.