8 Serves
172 Mins
11 g
71 g
16 g
In a large mixing bowl, combine the flour, salt, yeast, and water. Mix until a shaggy dough forms.
Ingredients, vitamins, and health benefits
Strong White Bread Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
216 µg / 400 µgCalcium
50 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
96 mg / 1,250 mgPotassium
247 mg / 4,700 mgSodium
388 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 60 to 90 minutes until doubled in size.
Punch down the dough and divide it into small, uniform pieces. Roll each piece into a ball and coat with the cinnamon-sugar-butter mixture.
Arrange the coated dough balls in a greased Bundt pan and let them proof for an additional 30 minutes.
Bake in a preheated oven at 230°C for 25 to 30 minutes until the top is deeply golden and the center is cooked through.
Salt
Instant Yeast
Water
Sugar
Butter
Cinnamon
Vitamin A
140 µg / 900 µgVitamin C
24 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
216 µg / 400 µgCalcium
50 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
96 mg / 1,250 mgPotassium
247 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgAlcohol
0 g