Brown Sugar Ring Bread
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
Brown Sugar Ring Bread
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
Cooking Instructions
- 1
Set all of the ☆ bread dough ingredients into the bread maker, and start it on the bread dough making course.
- 2
Punch the dough, release the gas, and roll it up. Cover with a wet cloth, and bench for 15 minutes.
- 3
While sprinkling with flour, stretch it out to a 5mm thick rectangle.
- 4
Leave about 5mm around the edges open, and coat with milk using a brush. Sprinkle all over with brown sugar.
- 5
Roll it up from the front, and tightly seal the overlap. Roll it around to adjust the shape.
- 6
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.
- 7
Coat the surface with one tablespoon of milk using a brush, and bake in the oven at 180°C for 18 minutes.
- 8
Once the residual heat has subsided, mix the icing ingredients, and spread on top.
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