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1
First make the dough thoroughly combine 250 gram all-purpose flour with the sugar, the yeast, and the salt.
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2
Heat the milk, the butter and the vanilla in a small saucepan over medium heat until the butter has just melted.
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3
Allow it to cool somewhat.
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4
Add the lukewarm milk butter mixture to the dry ingredients and, using a stand mixer with dough hooks, knead everything into a firm dough.
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5
Then, one by one, stir in the eggs and continue whisking until everything is mixed and the dough has become very smooth.
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6
Now add the rest of the flour and, with flour dusted hands, knead the dough on the kitchen counter until it's soft and supple.
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7
Go on kneading for at least 8 minutes.
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8
If needed, you can add some more liquid (milk or water) or flour until the dough is no longer sticky.
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9
Form into a ball and place it in a greased bowl.
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10
Cover with cling wrap and set aside at a warm spot for at least an hour to let it rise.
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11
Meanwhile you can combine the butter, sugar, and cinnamon into a spreadable paste.
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12
Once teh dough has doubled in volume, you can remove it from the bowl and, on a flour dusted countertop, roll it out into a large flat rectangle of 40 by 24 cm.
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13
Using a spatula, spread the cinnamon butter out over the entire dough rectangle.
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14
Then, using the back of a knife, slice the dough lengthwise into 4 or 6 long strips.
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15
Stack them and cut them into squares.
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16
Stack the dough squares inside a well greased 5 liter baking pan.
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17
This should be done somewhat loosely, leaving the bread some room to rise.
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18
Again cover with some wrap and allow it to rise for another 45 minutes.
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19
Preheat the oven to 170C.
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20
Mae sure the top heating (broiler) is turned off.
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21
Bake the bread for 35-40 minutes.
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22
If the top is browning too fast you can cover it loosely with some aluminum foil.
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23
Allow the bread to cool on a rack.
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24
Then carefully turn it out onto a large plate.
