Sweet bread with cinnamon and glaze

Ingredients:

Dough

• 0.5 cup warm water (37°C - 43°C)
• 3/4 tsp active dry yeast
• 1 tbsp + a pinch of sugar
• 1.5 cups of bread flour
• 0.5 tsp salt
• 2 tbsp (30 g) butter, melted and cooled

Topping

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tbsp. ground cinnamon
• 90 g melted butter
• 2 tablespoons light corn syrup

Glaze

• 1 and 1/4 cups powdered sugar
• A pinch of salt
• 2 tbsp (30 g) butter, melted
• 3-5 tablespoons of milk

Preparation:

1. Knead the doughIn a small bowl, combine warm water, yeast, and a pinch of granulated sugar. Let stand until foamy, 5-8 minutes. Meanwhile, in the bowl of a stand mixer, combine the bread flour, the remaining 1 tablespoon of sugar, and salt.
2. Add the yeast mixture and melted butter to the flour. Knead the dough on medium speed with the dough hook attachment until smooth and elastic, about 8 minutes. Transfer to a bowl sprayed with cooking spray. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour and 30 minutes.
3. Lightly spray a baking sheet with cooking spray. Punch down the dough and transfer it to a work surface, kneading it a few times. Cut in half and carefully form two 7x15 cm loaves (do not knead the dough vigorously). Place the loaves 7 cm apart on the prepared baking sheet. Lightly spray them with cooking spray and cover with plastic wrap. Let the dough rise in a warm place until doubled in size, about 30 minutes to 1 hour.
4. Prepare the toppingIn a small baking dish, combine granulated sugar, brown sugar, and cinnamon. In another small baking dish, combine melted butter and corn syrup.
5. Preheat oven to 350°F (175°C). Line two 9 x 5-inch loaf pans with parchment paper, leaving a 2-inch overhang on all sides. Make 4 deep crosswise slits in the surface of each loaf (they will appear deflated). Dip each loaf in the butter and corn syrup mixture, turning to coat completely, then roll in the sugar topping, making sure to coat all crevices.
6. Place the loaves in the prepared pans. Drizzle with the remaining butter mixture and sprinkle with the remaining cinnamon sugar. Bake until golden brown, 25-30 minutes. Pull the parchment paper loosely and remove the loaves from the pan; transfer them to a wire rack. Let cool in the parchment paper for about 15 minutes.
7. Meanwhile, prepare the glaze.In a bowl, whisk together the powdered sugar, salt, melted butter, and 3 tablespoons of milk until smooth. If necessary, stir in up to 2 more tablespoons of milk to thin the glaze. Drizzle the glaze over warm bread or serve in a separate bowl for dipping.