Simple Way to Prepare Super Quick Homemade Brown Sugar Ring Bread
Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Super Quick Homemade Brown Sugar Ring Bread. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Brown Sugar Ring Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brown Sugar Ring Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Brown Sugar Ring Bread is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Brown Sugar Ring Bread using 19 ingredients and 8 steps. Here is how you can achieve it.
I love brown sugar, so I kneaded it into my everyday bread.
As the occasion calls for it, please sprinkle with flour while making this. You can of course use a chiffon mold to make this aside from a ring mold. Or, roll up into small rolls after cutting into 8 equal portions and then bake of you like. For 18 cm [7.1 in] ring cake pan. Recipe by Karin
Ingredients and spices that need to be Make ready to make Brown Sugar Ring Bread:
- Bread dough:
- 200 grams ☆Bread (strong) flour
- 50 grams ☆Cake flour
- 15 grams ☆Sugar
- 3 grams ☆Salt
- 15 grams ☆Unsalted butter
- 100 ml ☆Milk
- 50 ml ☆Water
- 3 grams ☆Dry yeast
- 1 Vegetable oil (for coating the pan)
- 1 tbsp Milk
- Sprinkling flour:
- 1 Bread (strong) flour
- Kneading:
- 1/2 tbsp Milk
- 3 tbsp Powdered brown sugar
- Icing:
- 2 tbsp Powdered sugar
- 1/2 tsp Milk
Steps to make Brown Sugar Ring Bread
- Set all of the ☆ bread dough ingredients into the bread maker, and start it on the bread dough making course.
- Punch the dough, release the gas, and roll it up. Cover with a wet cloth, and bench for 15 minutes.
- While sprinkling with flour, stretch it out to a 5mm thick rectangle.
- Leave about 5mm around the edges open, and coat with milk using a brush. Sprinkle all over with brown sugar.
- Roll it up from the front, and tightly seal the overlap. Roll it around to adjust the shape.
- Cut into 8 equal portions, and line them up in a pan lined with a cooking sheet. Let rise for a second time in the oven at 40°C for 40 minutes.
- Coat the surface with one tablespoon of milk using a brush, and bake in the oven at 180°C for 18 minutes.
- Once the residual heat has subsided, mix the icing ingredients, and spread on top.
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