Cinnamon Sugar Crusted Sweet Bread
Submitted by johniebeth
Cinnamon sugar crusted sweet bread: a lightly sweet yeast bread flavored with anise and wrapped in a buttery cinnamon-sugar crust. Sliced thin and buttered for coffee time.
YIELD
6 servingsPREP
30 minCOOK
25 minREADY
2 hrsA Mediterranean-style sweet yeast bread with two bakery signatures: the unmistakable whisper of anise in the crumb, and a glossy cinnamon-sugar crust that cracks under the knife. This is the kind of loaf you serve with afternoon coffee, sliced paper-thin and buttered generously.
The dough leans sweet but not cloying. Two cups of sugar in the flour mix sound like a lot, but most of it turns into structure during the long rise, leaving behind a tender, slightly dense crumb that holds up to slicing.
Anise extract (or whole aniseed if you prefer the gentle pop of the seed itself) is what makes this bread distinctive. It’s the same flavor family as Italian pizzelle and Greek paximadia, adding a warm licorice note that plays beautifully against the cinnamon crust.
Double-rising is a must here. Both rises develop the yeast flavor and the texture, with the second giving the bread its airy lift. Skipping the second rise produces a dense, heavy loaf that dries out quickly.
The melted-butter-and-cinnamon-sugar topping paints onto the shaped rolls before the final rise, so it bakes into a glazed crust rather than sitting on top as a sprinkle.
Chef Tips
- Proof the yeast in warm (not hot) water. Water over 110°F (43°C) kills the yeast and the dough won’t rise.
- Knead until the dough is genuinely satiny, around 8 to 10 minutes. Under-kneaded dough tears instead of stretching.
- Slice thin and serve with soft butter, which is how this bread is traditionally eaten.
Variations
- Stir ½ cup raisins or chopped walnuts into the dough for a more substantial loaf.
- Swap anise for cardamom or orange zest for a different aromatic profile.
- Roll the final dough around a filling of nut butter and dried fruit before the last rise for a filled sweet bread.
Ingredients
Directions
Sift flour, 1 cup sugar adn salt together. Cut in the butter until the mixture resembles coarse meal.
If using oil, stir oil into liquid ingredients after adding the egg.
Dissolve yeast in warm water, stir vigorously.
Then add the egg and anise extract or aniseeds.
Add a small quantity of the flour mixture to the yeast.
Let stand for a few minutes, or until dough becomes light and airy.
Add the rest of the flour mixture, adding more flour if necessary.
Knead on a lightly floured board until satiny.
Butter the top of the dough, cover with wax paper and let rise.
When the bread has risen, punch it down, and let it rise.
Knead the dough slightly.
With a rolling pin, flatten to ½ to ¾ inch thick.
Prepare a topping by mixing together the melted butter.
Spread topping on all sides of the rolls.
Let rolls rise until light and about doubled in size.
When nearly doubled, preheat oven to 400℉ (200℃).
Bake in a preheated oven for 20 to 25 minutes, or until golden.
Slice thinly and butter generously with soft butter.
Arrange slices on a platter as desired.
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