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1
Sprinkle the yeast into room temperature water and let it proof.
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2
Thoroughly knead all of the ingredients aside from the unsalted butter.
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3
Once the mixture is smooth, add in the butter and thoroughly knead some more to make the bread dough.
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4
Place in a warm spot (such as in the lukewarm water in direct sunlight), and let sit for about 50 minutes to rise the first time so it is double in size.
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5
Divide into two equal portions and roll up.
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6
Place on a canvas cloth and cover with a wet cloth.
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7
Let rest for 20 minutes.
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8
Roll each piece to 20 x 25 cm.
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9
Coat the entire surface with the melted butter.
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10
Spread the cinnamon and granulated sugar mixed together evenly on the top.
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11
Roll it up from the bottom, and tightly close the seam.
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12
Place the overlap face downwards, and cut into 5 trapezoidal shapes.
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13
Cut off both ends.
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14
Face the shorter side upwards, and press down on it with chopsticks coated in flour, etc.
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15
Place on a pan and let rise for 20 minutes.
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16
Once it has plumped up, brush with whisked egg (unlisted) and top with nib sugar.
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17
Bake at 180C in the oven for about 12 minutes, and it is done.
