Food & Drink Magazine

Cinnamon Sugar Pull Apart Bread

By Ritu @ritzchocs

Cinnamon Sugar Pull Apart Bread
Some food stuff becomes part of your life without your realising it.This lovely bread is an example .One weekend I made this not sure how it would turn out to be (I had stumbled upon this fantastic site and immensley enjoyed Joy's witty writing and her lovely pictures) though the aroma while being baked was a good indication of what was coming, and it was simply killing me and my daughter!With in seven minutes flat the pan was done with -(two minutes we allowed it to cool and five minutes to polish off the entire loaf!!)
It has become a routine for us to have this bread every Saturday morning for breakfast!A special bonding time for both of us since it is our hot favorite and she enjoys helping me especially, as she puts it, painting of butter cinnamon and sugar on the dough!!!!!!!!!
Cinnamon Sugar Pull Apart Bread
Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf For the Dough: 2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup sugar
2 1/4 teaspoons  active dry yeast
1/2 teaspoon salt
4T butter
1/3 cup whole milk
1/4 cup water 2 large eggs, at room temperature
1 teaspoon  vanilla  For the Filling: 1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
4T unsalted butter, melted until browned In a large bowl mix together 2 cups flour, sugar, yeast, and salt. Set aside. Whisk together eggs and set aside. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two. Pour this milk mixture into the dry ingredients and mix . Add the eggs and stir the mixture until the eggs are incorporated into the batter.The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky. Place the dough in a greased bowl.  Cover with plastic wrap . Allow the dough to rest for about an hour.   I  refrigerate the dough overnight after it has risen for an hour and bake it in the morning.  If you’re using this method, just let the dough rest for 30 minutes before following the roll-out .
While the dough rises, mix together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 4T of butter until browned.This is important-browning of butter!! Set aside. Grease and flour a 9x5x3-inch  loaf pan.   Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover and let rest for 5 minutes.  On a lightly floured  surface, roll the dough out as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with sugar and cinnamon mixture.   Slice the dough, into six equal-sized strips.  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.  Layer the dough squares in the loaf pan like a flip-book.  Cover the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Preheat to 180 degrees .  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well. Run a butter knife around the edges of the pan to loosen the bread and carefully invert so it’s right side up.
You can have this bread right away!Its simply divine!!

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