Rwandan-style Sweet Bread

Ingredients

While Rotiboy is a Malaysian sweet bun with a coffee-flavored filling, Umugati is a Rwandan sweet bread with a unique blend of local ingredients. The flavors and spices used in Umugati are distinct to Rwandan cuisine, giving it a unique taste and character. We alse have the original recipe for Rotiboy, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 100g (1/2 cup) butter, melted 100g (1/2 cup) butter, melted
• 2 eggs 2 eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 44g, 12g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, ground cinnamon, and salt.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, eggs, and vanilla extract.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Punch down the risen dough and divide it into equal portions.
9. 9.
   Shape each portion into a round or oval shape and place them on a greased baking sheet.
10. 10.
    Cover the shaped dough with a kitchen towel and let it rise for another 30 minutes.
11. 11.
    Bake in the preheated oven for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can also be used for a slightly chewier texture.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Ground cinnamon — Adjust the amount of cinnamon according to your preference for a stronger or milder flavor.

Tips & Tricks

• For a richer flavor, you can add a handful of raisins or chopped nuts to the dough before shaping.
• Brush the baked bread with melted butter and sprinkle some sugar on top for an extra touch of sweetness.
• Serve the Umugati warm with a cup of Rwandan tea for a delightful breakfast or snack.

Serving advice

Umugati is best enjoyed warm. Slice it and serve it as is, or spread some butter or jam on top for added flavor.

Presentation advice

To enhance the presentation, dust the top of the Umugati with powdered sugar before serving. You can also place a sprig of fresh mint or a slice of orange on the side for a pop of color.