Cinnamon pull apart bread


  • 25 g fresh yeast
  • 2 dl milk
  • 1 tsp salt
  • 1 dl unrefined cane sugar
  • 1 tsp cardamom
  • 1 tbsp orange zest
  • 7-8 dl flour
  • 75 g room temperature butter
  • 1 egg
Cream the yeast with sugar until soft, add room temperature milk and egg, whisk to mix. Add cardamom, salt, orange zest and flour, mix. Finally add soft butter and continue kneading until a smooth dough forms.
Sprinkle some flour on the dough, cover with cling film or a towel and leave to rise in a warm place for about an hour.


Melt the butter. On a floured surface roll the dough into a 50x40cm triangle. Brush with melted butter and sprinkle the cinnamon sugar on in an even layer.
Cut the dough into six long strips and place them on top of each other.  Cut the stack into eight equal squares and again place on top of each other. Fit the stack into a loaf tin lined with greaseproof paper. Let the dough rise for half an hour, put the tin in a 180-degree oven and bake for 30-40 minutes, until the bread is golden and the inside is properly baked. If the bread starts to brown too quickly cover with foil.
Let the finished bread cool for at least 10 minutes. Sprinkle with powdered sugar and serve.