Ingredients (for the dough):
385 g (2 374 cup) flour
50 g (1/4 cup) sugar
25 g (1 envelope) yeast
1/2 teaspoon salt
2 eggs
60 ml (1/4 cup) cream (or 60 g butter)
80 ml (1/3 cup) milk
60 ml (1/4 cup) water
Ingredients (for the filling):
200 g (1 cup) sugar
2 teaspoons cinnamon
60 ml cream (or butter)
Procedure:
In a large mixing bowl, whisk together 280 g flour, sugar and yeast. Set aside.
In another bowl, whisk the eggs with salt. Set aside.
In another bowl, whisk together milk with cream (or melted butter); then, add water.
Pour the milk mixture into the large mixing bowl (with flour, sugar and yeast) and mix it.
Add the eggs and stir the mixture until the eggs are incorporated into the batter.
Add the remaining flour (105 g) to the mixture and mix with a spoon.
Knead the dough by hand, adding more flour if it needs. Form a dough ball and allow to rest in a warm place for about 1 hour.
Deflate the risen dough and place it onto a light floured surface. Roll out the dough and form a rectangle about 30 × 50 cm.
For the filling, mix the sugar with cinnamon. Spread the surface of the dough with cream (or melted butter) and then sprinkle it with the mixture of sugar and cinnamon.
Now, cut the dough into 6 equal strips. Then, cut each strip into 6 equal-sized squares.
Cover a loaf pan with parchment paper. One by one, put the slices of dough vertically into the pan and let it rest 45 minutes before baking.
Preheat oven to 170° and bake the bread for about 30 minutes , until the surface is golden.
Here you can find the original recipe.
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