O God, by whose gift Saint Elizabeth of Hungary recognized and revered Christ in the poor, grant, through her intercession, that we may serve with unfailing charity the needy and those afflicted. Through our Lord Jesus Christ, your Son, who lives and reigns with you in the unity of the Holy Spirit, one God, for ever and ever.
Hungarian Cinnamon Bread
Ingredients:
4 cups all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) envelope active dry yeast
1 egg
1/4 cup melted butter
1 1/4 cups warm milk (110 degrees F/45 degrees C)
1 teaspoon vanilla extract
melted butter for brushing
1 teaspoon ground cinnamon
1/3 cup brown sugar
Place flour, white sugar, salt, and yeast into the bowl of a stand mixer.
In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract
pour into the flour mixture.
Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes. Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.
Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.
