Panes / Breads

Moyettes
Cinnamon Sugar Crusted Sweet Bread

5 cups Sifted all purpose flour
2 cups  Sugar
Salt
3 tbsp Butter OR oil
1 Active dry yeast 
(use 2 Packages if time is short)
1 cup  Warm water (105 - 115øF)
1 Egg, slightly beaten
1/2 cup  Melted butter
2 tsp Ground cinnamon
1 tsp Anise extract OR
1/4 cup  Aniseeds
 
1.  Sift flour, 1 cup sugar 
and salt together.  
Cut in the butter 
until the mixture 
resembles coarse meal.
If using oil, stir oil 
into liquid ingredients 
after adding the egg.
  
2.  Dissolve yeast in warm water, 
stir vigorously,
and allow to ferment 
for 5 to 10 minutes.  
Then add the egg and 
anise extract or aniseeds.

3.  Add a small quantity 
of the flour mixture to
the yeast and beat until 
thoroughly blended.  
Let stand for a few minutes, 
or until dough becomes light
and airy.
  
4.  Add the rest of the 
flour mixture, adding more
flour if necessary to 
make a stiff dough.  
Knead on a lightly floured 
board until satiny.

5.  Butter the top of the dough, 
cover with wax paper and 
let rise until doubled.
  
6.  When the bread has risen, 
punch it down, and
let it rise until doubled again.
  
7.  Knead the dough slightly, 
then form into balls
the size of an orange.  
With a rolling pin, flatten to
1/2 to 3/4 inch thick.
  
8.  Prepare a topping 
by mixing together the melted
butter, remaining 1 cup sugar 
and the cinnamon.
Spread topping on 
all sides of the rolls.
  
9.  Let rolls rise until light 
and about doubled in size. 
When nearly doubled, 
preheat oven to 400 degrees F. 
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.
They will keep for 2 to 3 days 
at room temperature
when well wrapped.

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