Cheese Honey Cinnamon Bread

Ingredient

Method

450g Japanese Bread flour 100g high protein flour 50g low protein flour 100g sugar 1 tsp salt 6g instant yeast 370ml water, divided use 60g butter filling: (mix well) 80g softened butter 50g sugar 4tsp cinnamon powder 3 tbsp honey Glaze: 1 egg yolk + 10ml water Topping: Cheddar Cheese Slice

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place all the ingredients and 300g water in a bowl.  Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3.  On a floured surface, divide into 4 equal portions. Using a rolling pin roll the dough to a rectangle shape. 4. Spoon the cinnamon filling over top (keep about 1-2 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. 5. Roll up the dough  into a longish oval shape. Pinch and seal the seam tightly. 6. Transfer it to the prepared baking sheet. Let dough prove for second time (about 1 hr). 7. Brush the wreath with glaze. Top with cheddar cheese slice. 8. Bake at 180 degree Celsius for 20-25 minutes. Remove from oven and cool on wire rack.