Apple Cinnamon Bread

Fruity apple, the scent of cinnamon, and the temptation of vanilla custard, this cake-bowl baked good pairs with flavors, and we love it!

* ingredients :

°1 vanilla-bean
°22 dL lukewarm milk
°140 g
°140 gm soft butter°
°½ yeast cube
°1 egg
°500 grams of flour
°2 pinch salt
°butter for the mold
°2 apples, p. Previous. jazz and topaz
°1 teaspoon cinnamon
°flour to roll
°10 grams powdered sugar

* Methods:

Divided vanilla & scrape out seeds. Heat the milk over low heat with the vanilla seeds, half the sugar and half the butter until the latter melts. Keep the pot away from the fire. Dissolve the yeast in the milk, then mix the eggs. Pour flour and salt into a bowl. We add milk and knead everything into a soft dough. Cover the dough with a damp cloth and let it rise for approx. 2 hours Grease a pan with butter. Lay a long strip of parchment paper lengthwise into the skillet.
it's not over
Cut the apples in half, remove the core and cut them, unpeeled, into thin slices. Mixing rest of sugar & cinnamon. On a little flour, roll the dough into an approximately rectangle. 5mm thick. Grease them with the rest of the butter and then sprinkle with cinnamon sugar. Roughly cut the dough into slices. 10 cm and put apple slices on it. Stack the strips on top of each other and then roughly cut them into pieces. 10 cm. Arrange it vertically in the mold and leave it to rest approximately. 30 minutes.
Almost at the end
Heat the oven to 165°C. Almost baked. 1 hour in the middle of the oven. Cover two-thirds of the way with aluminum foil to prevent the bread from getting too dark. Remove the bread from the oven and allow it to cool slightly before unrolling it. Sprinkle with powdered sugar and serve while still hot. Perfect as breakfast or with a cup of tea or coffee.