A divine crusty layered tea bread filled with sweetness
2pkt instant dry yeast
3cups lukewarm milk
2tbsp ground cinnamon
Mix the two thoroughly
Preheat oven to 180ºC. Prepare two cake tins or a tube pan.
Sift flour, sugar and salt together. Mix in yeast and run fingers through flour mixture.
Beat eggs in a jug.
Gently melt butter and add to milk. Add oil. Mix with eggs.
Add liquid to flour and mix into a soft dough.
Turn dough onto lightly oiled surface and knead dough until smooth and elastic like for ±15 to 20min.
Smear a large bowl with oil. Place dough inside and cover with plastic wrap. Allow to double in volume in a warm place.
Punch dough down and form a sausage. Cut sausage into equal small portions.
Take a portion and flatten it by gently tapping it. Lay it on the bottom of the tin. Repeat this process until entire bottom is covered. Sprinkle with cinnamon sugar.
Place a layer of dough on top of the sugar. Sprinkle with sugar.
Repeat the layering process until the tins has been filled ¾. Brush with egg and sprinkle with sugar. Allow to rise until it reaches the top of the baking tin.
Bake on middle shelf for about 50-60min or until inserted skewer comes out clean. If you tap the bottom of the pan it must sound hollow.
Turn onto wire rack to cool.
Serve with butter and tea or coffee