Belkys mieles
RECIPE :
Cinnamon Sugar Donut Sweet Bread
INGREDIENTS:
- 1/4 cup canola oil
- 1/4 cup softened butter
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon molasses
coating:
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
INSTRUCTIONS:
- Preheat the oven to 350 degrees. Grease a light-colored loaf pan with non-stick cooking spray and set it aside.
- In a large bowl, mix oil, butter, and sugar until well combined. Stir in eggs and vanilla until smooth. Gently incorporate dry ingredients and buttermilk until a uniform batter forms. Scrape the sides to ensure no lumps are present.
- Remove 1/2 cup of the prepared batter from the bowl and place it in a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
- Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops over the top of the batter. Pour the remaining plain batter over the top. Dot the top with the remaining cinnamon batter. Using a butter knife, swirl the two batters together.
- Bake for 45-50 minutes or until a toothpick comes out with a few moist crumbs.
- While the loaf is baking, prepare the coating. Pour melted butter into a large shallow dish. Stir sugar, brown sugar, and cinnamon together in a separate large shallow dish.
- Cool the loaf for 10 minutes before loosening the edges and removing it from the pan. The loaf should be very warm but cool enough to handle with your hands.
- Dip each side of the loaf into melted butter until fully coated. Spoon the remaining melted butter over the edges that tend to be more crispy. Transfer the buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
- Slice into pieces and serve warm or at room temperature.
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