Cinnamon Bread Bolihnos De Canela

This bread smells really good when cooking, in little towns just outside of lisbon, slices of this cinnamon-scented sweet bread are passed out to children on all saints' day.

Steps

In measuring cup , dissolve 1 tsp sugar in lukewarm water.

Sprinkle in yeast and let stand for 10 minutes , or until frothy.

In large bowl , whisk together eggs , caraway , cinnamon , salt , lemon rind , raisins and pine nuts.

Stir in water.

Stir yeast mixture vigorously with fork and stir into egg mixture.

Combine remaining 1 / 2 cup sugar and flour.

Using wooden spoon , gradually beat dry ingredients into egg mixture to make stiff dough.

Turn out dough onto lightly floured surface and knead until smooth and elastic , about 10 minutes.

Place in lightly greased bowl , turning to grease all over.

Cover and let rise in draft-free place for 1 1 / 2 to 2 hours , or until doubled in bulk.

Punch down dough.

Turn out onto lightly floured surface.

Divide dough into three pieces.

Shape each portion into a ball and place on greased baking sheet.

Cover and let rise in draft-free place for 1 hour , or until doubled in bulk.

Brush with egg yolk.

Bake loaves in 325f oven for 40 to .

Ingredients

granulated sugar, water, active dry yeast, eggs, ground caraway, ground cinnamon, salt, fresh lemon rind, raisins, pine nuts, all-purpose flour, egg yolk