1. Put all the main bread ingredients except butter into the bucket of the bread machine and select the kneading program.
2. When the dough can be pulled out, add butter and continue to knead the dough.
3. Knead the dough to the expansion stage and proceed to basic fermentation.
4. During the fermentation of the dough, we can make the stuffing, put all the ingredients in the stuffing into a small milk pot, melt and fuse (the cinnamon powder can be added according to your preference), and cool at room temperature for later use.
5. When the dough has been fermented to twice its original volume, it is fermented.
6. Roll out the dough into a large square piece. About 30cm*40cm.
7. Brush the filling on the rectangular dough, leaving 2cm on the four sides without brushing.
8. Roll up into a roll from top to bottom, and when the roll reaches the end, lift the bottom side up to knead it.
9. Roll into a roll with the mouth down.
10. Cut with a scraper as shown in the picture above, leaving a part of the upper end connected.
11. The two strands are twisted alternately into a flower ring.
12. Close the mouth tightly and put it into a round plate for secondary fermentation.
13. After fermentation, put it in a preheated oven, and bake the middle and lower layer at 200 degrees for 30-40 minutes.
Tips:This bread is relatively large and can be halved.