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1
First, make the ginger syrup. Peel the ginger and finely slice it into rounds.
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2
Add the ginger, sugar, and water to a nonstick pot. Boil until the ginger is tender. Reserve in the refrigerator.
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3
Remove 3 tablespoons of the syrup and add it to a measuring cup. Fill the measuring cup with milk until 200 milliliters is reached. Pour this into a large bowl.
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4
Whisk in the eggs and the melted butter.
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5
Add salt and yeast to the flour and add these dry ingredients into the wet ingredients.
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6
Knead the dough together until the glutens start to form and the dough is not as sticky and elastic. Cover with a damp cloth and set aside to double in volume.
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7
Preheat the oven to 180 degrees Celsius.
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8
Once doubled, turn the dough out onto a lightly floured work surface. Carefully working from underneath with your fingertips, stretch the dough out into a rectangle the side of your baking sheet.
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9
Sprinkle over the dough the sugar and cinnamon.
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10
Make a jelly roll with the dough. Starting on the long end of the rectangle, tightly roll towards the other long end. Transfer the roll onto a greased and floured baking sheet. Cover with plastic wrap and let sit to double in volume.
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11
Bake 40 minutes until golden. Cool on a baking rack and serve.
