Ingredients
- Cinnamon Sugar1 unit
- sugar mixed with1/4 cup
- 1 tsp
- egg white mixed with 1 tsp. water1 unit
- 2 unit
- warm water (105° to 115° F)1/2 cup
- 2/3 cup
- warm skim milk (105° to 115° F)1/2 cup
- 1 tsp
- 4 cups
- 1 large
- Tbs. butter4 unitsoftened
- raisins or currants1 cup
Method
1
Dissolve the active dry yeast and sugar in warm water (about 110°F) and let it sit for 5–7 minutes until foamy and activated.
7 minutes
2
Combine flour and salt in a large bowl, then add the yeast mixture and melted butter, mixing until a soft dough forms. Knead on a lightly floured surface until smooth and elastic.
10 minutes
3
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm spot until doubled in size.
60 minutes
4
Punch down the risen dough and press it evenly into a greased baking dish or cast-iron skillet, forming a structured base and raised edges to hold the egg filling.
5 minutes
5
Whisk together the eggs, a generous pinch of cinnamon, and salt in a bowl until fully combined and slightly frothy.
3 minutes
6
Pour the seasoned egg mixture evenly over the prepared dough base, then dot the surface with small pieces of butter to enrich the custard as it bakes.
2 minutes
7
Bake in a preheated oven at 375°F until the egg filling is fully set, lightly golden on top, and the dough edges are cooked through and firm.
30 minutes
8
Remove from the oven and allow the bake to rest before slicing and serving, letting the custard fully stabilize and the crust firm up.
10 minutes