1.5 cups milk
40g 03 Stout mesh flour
400 g wheat flour
1/2 tbsp cardamom
1/2 tsp vanilla powder
1/2 tbsp salt
200g soft butter
150g brown sugar
2 tbsp cinnamon
Start by taking the butter out of refrigerators - it should be used when soft and has room temperature.
Warm the milk and pour it into a mixer - make sure that the milk is no more than 37 degrees, otherwise the ferment will not be able to work.
Dissolve the yeast in the milk and add the eggs, stirring. Knead for 5 minutes.
Add the soft butter and knead the dough further for 10 minutes until soft and supple.
Let it rise snugly for 30 minutes.
Meanwhile, make the remonce ready by mixing all ingredients together into a uniform mass.
When the dough is raised finished, roll it out to a rectangle of 30X40 cm.
Carefully distribute the remonce on the dough and roll it together on the long joint.
Cut the dough into slices and spread them tightly in a rye bread tin so that the center faces up.
Leave the bread to be left for 45 minutes.
Meanwhile, turn on the oven at 190 degrees hot air.
When the dough is raised - brush the bread with whipped eggs and bake for 30 minutes at 190 degrees hot air.
Cool the bread a little and mix in a glaze of icing sugar and boiled water.
Decorate with icing and enjoy the delicious, spongy bread!