CINNAMON SUGAR PULL-APART BREAD

Monday, 17 July 2017





This recipe was adapted from here.


METHOD:

For the dough:
2 ¾ cups (385 gm) + 1 tbsp all-purpose flour
¼ (50 gm) granulated sugar
2 ¼ tsp instant dry yeast
2 large eggs
60 gm unsalted butter
1/3 cup (80 ml) milk
¼ cup (60 ml) water
1tsp vanilla extract

For the filling:
1 cup (200 gm) granulated sugar
2 tsp ground cinnamon
½ tsp fresh ground nutmeg (optional)
60 gm unsalted butter

METHOD:

1. In a large mixing bowl, whisk together 2 cups (280 grams) flour, sugar, yeast, and salt. Set aside.

2. In a small bowl, whisk together the eggs and set aside.

3. And melt the butter with milk. I did this in the microwave oven (using a heatproof bowl). You can also melt the butter in milk in a small saucepan over medium-low heat.

4. Add the water and vanilla extract to the milk-butter mixture and stir a little.

5. Now pour the milk mixture and eggs into the dry ingredients and knead with the electric mixer for 15 mins with medium speed.

6. Grease a clean bowl a little and place the dough ball inside. Cover with plastic wrap and place in a warm space and allow to rest until doubled in size, about 1 hour.

7. Deflate the risen dough and knead about 1 tablespoon of flour into the dough.

8. Place the dough onto a lightly floured work surface.

9. Roll it out until it’s about 12 inches tall (30 cm) and about 20 inches (50 cm) wide.















10. Let’s prepare the filling now.  Melt the butter (in the microwave oven or in a saucepan). Mix the sugar with cinnamon.

11. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

12. Slice the dough vertically, into six equal-sized strips.















13. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.

14. Lining a 9x5x3-inch (22x12x8) loaf pan with non-stick baking sheet.

15. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow to rest in a warm place for 30 to 45 minutes.















16. Then bake in the preheated oven at 350 °F (175 °C) for about 30 minutes or until the tops are very golden brown.

17. Remove from the oven and allow to rest for 5 minutes before removing from the tin.

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