As I sit on
my couch feeling like death, I really don’t have the urge to bake. I know, right? I would have thought it was impossible two days ago. I don’t want to infect
others, so I decided to take a break until this whole flu thing blows
over. I don’t exactly have an appetite,
either. Perhaps if I had this yummy
cinnamon pull-apart bread; it might just change my mind.
I made
this recipe in January and still can’t stop thinking about it-I need to make it
again soon. As I have already confessed my love
for anything with cinnamon and sugar in my post about doughnuts, I really shouldn't go on any longer. I want to
caution you- this bread does not last long. It’s best when fresh out of the
oven while it’s still warm and gooey.
This recipe would be great for any special occasion, it looks impressive and tastes even better. There is a lovely step by
step tutorial from Joy the Baker that helps you visualize how to make this
accordion-styled bread. Next time I make
this I will take pictures of the step by step process and update this post. But in the
meantime-enjoy!!
Cinnamon Sugar Pull-Apart Bread
INGREDIENTS
For the Dough
2 ¾ cups
plus 2 tablespoons all-purpose flour
¼ cup
granulated sugar
2 ¼ teaspoons
active dry yeast (equivalent to 1 envelope)
½ teaspoon
salt
2 ounces
unsalted butter
1/3 cup
milk
¼ cup
water
2 large
eggs at room temperature
1 teaspoon
pure vanilla extract
For the Filling
1 cup
granulated sugar
2
teaspoons ground cinnamon
½ teaspoon
fresh ground nutmeg
2 ounces
unsalted butter, melted until brown
DIRECTIONS
In a large
mixing bowl, whisk the 2 cups flour, sugar, yeast and salt. Set aside.
Whisk
together the eggs and set aside.
In a small
saucepan, melt together the milk and butter until just melted. Remove from heat
and add water and vanilla. Stand until mixture reads 115-125 degrees F.
Add the
milk mixture into the dry ingredients and mix with a spatula. Add the eggs and
stir until incorporated. The eggs will feel soupy and it will seem like the
mixture isn’t going to come together-keep stirring. Add the remaining ¾ cup
flour and stir with a spatula for about 2 minutes. The mixture will be
sticky-that’s just right.
Place the
dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen
towl. Place in a warm space and allow to rest until doubled in size, about 1
hour.
*The dough
can be risen until doubled in size, then refrigerated for use in the morning.
If you’re using this method-let the dough rest on the counter for 30 minutes
following the roll-out directions below.
While the
dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set
aside. Melt the butter until browned. Set aside. Grease and flour a 9X5X3 inch
loaf pan. Set aside.
Deflate
the risen dough and knead about 2 tablespoons of flour into the dough. Cover with
a clean kitchen towel and let rest for 5 minutes. On a lightly floured work
surface, use a rolling pin to roll the dough out to 12 inches tall X 20 inches
long, or as large as it will go if unable to get that size. Use a pastry brush to
spread the melted butter to all of the dough. Sprinkle all of the cinnamon sugar mixture.
Slice the
dough into six equal strips (vertically). Stack the strips on top of one
another and slice stacks into six equal slices once again. You will have six
stacks of six squares. Layer the dough squares in the loaf pan like a
flip-book. Place a kitchen towel over the loaf pan and allow to double in a
warm place for 30-45 minutes or until doubled in size.
Place
a rack in the centre of the oven and preheat to 350 degrees. Place loaf in the
oven and bake for 30-35 minutes, until the top is a dark, golden brown to ensure
the centre is cooked as well.
Remove from the oven and allow to rest for 20-30 minutes.
Run a butter knife around the edges on the pan to loosen the bread and invert
onto a clean board. Place a cake stand or plate on top of the upside down loaf,
and carefully invert it so it’s the right side up.
Source: Joy the Baker
No comments:
Post a Comment