This is much easier to make than it sounds. Even without the extra sugar and cinnamon, the recipe produces a lovely soft, sweet, milky bread.
I’ve adapted it from recipes for cinnamon buns and the Hungarian bread aranygaluska. When removing this from its tin, you may find some sugar has seeped out, making the sides sticky and the loaf hard to remove.
Persevere!Prep time: 35 minutes, plus resting time | Cooking time: 35 minutesOne loafFor the fillingWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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