Winter Warm Afternoon Tea Delight: Black Sugar Cinnamon Tear Bread

Flavor: Sweet and fragrant; Technique: Baking; Time: Several hours; Difficulty: Easy.

Step-by-Step Cooking Instructions for Winter Warm Afternoon Tea Delight: Black Sugar Cinnamon Tear Bread

Place dough ingredients (except butter) into the bread machine bucket, select the kneading program for 20 minutes.

Add butter and continue kneading for 20 minutes.

Check the dough, it should be stretchy without needing to form a membrane or being too thick.

Place the dough in a bowl, let it ferment in the oven at 30°C for 1 hour.

Let it ferment until it doubles in size; in winter, fermentation may take longer.

Take out the dough, lightly press it, shape it into a round, cover with plastic wrap, and let it rest for 20 minutes.

During this time, prepare the filling. Have all the ingredients ready.

Chop the walnuts and roast them.

Melt the butter in the microwave for one minute.

Add brown sugar and cinnamon powder.

Mix well.

Grease an eight-inch hollow mold and set aside.

Roll the dough into a rectangle with a rolling pin.

Spread cinnamon sauce in the middle and sprinkle with chopped walnuts.

Roll it up from top to bottom, pinch the seam tightly, and place it on a cutting board.

Use a sharp knife to slice thinly.

Layer them in the mold, stacking one layer at a time. Gently press down the dough at the end.

Place in the oven at 35°C with a cup of hot water inside for 1 hour to ferment.

Let it ferment until the mold is 90% full, then the fermentation is complete.

After the bread has fermented, brush the top with egg wash.

Sprinkle with sliced almonds.

Bake in the oven at 175°C on the middle rack for 35 minutes, watching for browning.

Once the desired color is achieved, cover with foil and continue baking until done.

Remove the bread from the mold and let it cool.

Sprinkle with powdered sugar before serving.

Finished product.