Directions

1. In your stand mixer bowl- whisk together warm water, milk, yeast, and 12g of sugar (1 Tablespoon). Cover and allow to rest for 10 minutes or until foamy on top.

2. If you don't have a mixer- this recipe can be mixed by hand no problem, that's what the Danish Dough Whisk is for :)

3. Add the remaining 23g of sugar, butter, flour, and salt.

4. With dough hook attachment, mix until a smooth dough is formed. If after about 5 minutes of kneading, your dough seems too wet- add flour one tablespoon at a time until it is just cleaning the sides of the bowl. Resist the urge to add too much flour (the more flour, the drier the end result will be) The dough should be soft, slightly tacky, and manageable with floured hands.

5. Oil a mixing bowl (large enough for the dough to double in size)

6. Place dough in the oiled mixing bowl, turning once to coat. Cover the bowl with a silicone mat, plastic wrap, or damp towel. Place in a warm place to let proof until doubled in size.

7. Prepare the filling by mixing together sugar and cinnamon in a small bowl. Set aside for later.

Shape the dough:

1. Once your dough has doubled in size, punch it down.

2. On a lightly floured surface, turn out your dough and pat into a 8×20 inch rectangle

3. Brush the dough with the beaten egg white mixture

4. Sprinkle on the cinnamon-sugar filling mixture, leaving a 1-inch border uncovered

5. Roll it up into an 8-inch log. Place the loaf, seam-side down, into a greased 9" x 5" loaf pan.

6. Tent it with lightly greased plastic wrap and let rise until it’s about 1 inch above the top of the loaf pan (about one hour, but time will depend on your environment)

7. Preheat oven to 350°F and set the oven rack in the lower quadrant.

8. Right before putting your dough into the oven- brush with the 14g (1 Tablespoon) of melted butter

9. Bake for 35–45 minutes, or until golden brown and internal temps reach 195-200. If the top of the loaf is browning too quickly, tent with aluminum foil.

10. Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack.

11. Remove loaf from the pan and cool it directly on a cooling rack. Allow the bread to cool for at least 10 minutes before slicing.