Cinnamon Bread (Bolihnos de canela)

READY IN: 4hrs 15mins
Recipe by Anna P.

This bread smells really good when cooking, In little towns just outside of Lisbon, slices of this cinnamon-scented sweet bread are passed out to children on All Saints' Day.

Top Review by mianbao

I tried this recipe, but found that I needed to add a lot more flour to make a dough that could be kneaded. Anna tells me that the recipe was copied correctly from her cookbook. With the addition of about 6 more cups of flour and 4 or 5 tablespoons butter, and leaving all other ingredients and amounts as listed, this makes delicious bread. I liked the pine nuts and thought using caraway with cinnamon was interesting. I will certainly make this again, with the changes noted. I wish I could give it more stars.

Ingredients Nutrition


  1. In measuring cup,dissolve 1 tsp sugar in lukewarm water.
  2. Sprinkle in yeast and let stand for 10 minutes, or until frothy.
  3. In large bowl, whisk together eggs, caraway, cinnamon, salt, lemon rind, raisins and pine nuts.
  4. Stir in water; stir yeast mixture vigorously with fork and stir into egg mixture.
  5. Combine remaining 1/2 cup sugar and flour.
  6. Using wooden spoon, gradually beat dry ingredients into egg mixture to make stiff dough.
  7. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
  8. Place in lightly greased bowl, turning to grease all over.
  9. Cover and let rise in draft-free place for 1 1/2 to 2 hours, or until doubled in bulk.
  10. Punch down dough; turn out onto lightly floured surface.
  11. Divide dough into three pieces.
  12. Shape each portion into a ball and place on greased baking sheet.
  13. Cover and let rise in draft-free place for 1 hour, or until doubled in bulk.
  14. Brush with egg yolk.
  15. Bake loaves in 325F oven for 40 to 45 minutes, or until golden-brown and bread sounds hollow when tapped on bottom.
  16. Remove from pan and let cool on racks.

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