Friday, October 18, 2013

Cinnamon Sugar Pull-Apart Bread



I finished baking this new creation about an hour ago, took my first bite about 30 minutes ago (for a little sweet snack) and oh my goodness!! It tasted so perfect, that I felt an immediate urge to share this recipe with the world. After many shopping trips to IKEA recently, I was craving some cinnamon buns this morning and wanted to try something new and slightly different…

My family went crazy over it, and for a very good reason. The bread is beautifully soft, sandwiched between melted, buttery, cinnamon goodness. And oh the presentation! The bread looks absolutely gorgeous coming out of the over – the imperfect shapes somehow manage to look absolutely perfect. And the way to eat this guy is so appetizing, as one can peel off layer after layer…after layer of yumminess.

Yes, you should throw on your apron and yes, you should try this recipe. Now. J

Its actually surprisingly simple but will blow everyone’s socks off. Guaranteed.

Now go and bake!




Cinnamon Sugar Pull-Apart Bread
 (Click here for another blog with this same recipe...for some more images, which are very helpful as they show the way you cut the dough step for step). 

Yields: one 9 x 5 loaf
Ingredients:

For the dough:
2¾ cups all-purpose flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter
(approx. 57gr)
1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs

For the filling:
4 tbsp. unsalted butter

1 cup sugar

2 tsp. ground cinnamon

½ tsp. freshly grated nutmeg
Directions:
To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook (you can also be successful at this if you don’t have a dough hook). 
Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 115-125˚ F (46-52 C) on an instant-read thermometer. 
Add the milk mixture, water, vanilla and eggs to the mixer bowl.  Mix on low speed until a soft dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky ( FYI: I used about 4 extra tablespoons of flour).  Knead about 3-5 minutes. 
Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  Let rise in a warm place until doubled in bulk, about 1 hour.  (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight.  Let stand at room temperature 30 minutes before proceeding.)
While the dough rises, add the butter to a small saucepan and melt until browned.  Set aside.  Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.
Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes.
Roll the dough out into an approximately 12 x 20-inch rectangle.
Brush the dough with the browned butter.  Sprinkle the cinnamon-sugar mixture over the dough in an even layer.  (Don’t be a wuss…use all of it!)
Cut the dough into 6 equal slices, then stack on top of each other.
Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.
Preheat the oven to 350˚ F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.) 
Remove from the oven and let rest in the pan 20-30 minutes.  Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate.  Serve warm.


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