Preparation
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1Heat milk and dissolve sugar and yeast in it. Mix the Cologne flakes, flour and salt. Gradually add the yeast mixture with butter to the flour mixture and knead into a smooth dough. Let rise in a warm place for about 1 hour.
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2Grease a Bundt cake tin (Ø 25 cm). Mix sugar and cinnamon. Melt butter and let cool.
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3Form the dough on a floured work surface into 3 approximately 30 cm long strands. Cut off small pieces, form into balls and dip into the melted butter. Then roll in the cinnamon-sugar mixture and place in the Bundt cake tin. Cover and let rest again for about 30 minutes. Bake. Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 35 minutes Preparation time: approx. 20 minutes (without waiting time)
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4If you don't have a Bundt pan, the bread also works in a loaf pan.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the dough:
250 ml
Milk or milk alternative
1 pack
dry yeast
1 pack
vanilla sugar
100 G
Delicate Kölln Oat Flakes
300 G
Flour
something
Flour for the work surface
1 TL
Salt
20 G
Butter + something for greasing
For the glaze:
75 G
brown sugar
2 TL
ground cinnamon
40-50 G
butter
