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Cinnamon Bread (Bolihnos de canela)

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“This bread smells really good when cooking, In little towns just outside of Lisbon, slices of this cinnamon-scented sweet bread are passed out to children on All Saints' Day.”
READY IN:
4hrs 15mins
YIELD:
3 Loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In measuring cup,dissolve 1 tsp sugar in lukewarm water.
  2. Sprinkle in yeast and let stand for 10 minutes, or until frothy.
  3. In large bowl, whisk together eggs, caraway, cinnamon, salt, lemon rind, raisins and pine nuts.
  4. Stir in water; stir yeast mixture vigorously with fork and stir into egg mixture.
  5. Combine remaining 1/2 cup sugar and flour.
  6. Using wooden spoon, gradually beat dry ingredients into egg mixture to make stiff dough.
  7. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
  8. Place in lightly greased bowl, turning to grease all over.
  9. Cover and let rise in draft-free place for 1 1/2 to 2 hours, or until doubled in bulk.
  10. Punch down dough; turn out onto lightly floured surface.
  11. Divide dough into three pieces.
  12. Shape each portion into a ball and place on greased baking sheet.
  13. Cover and let rise in draft-free place for 1 hour, or until doubled in bulk.
  14. Brush with egg yolk.
  15. Bake loaves in 325F oven for 40 to 45 minutes, or until golden-brown and bread sounds hollow when tapped on bottom.
  16. Remove from pan and let cool on racks.

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