Saturday, April 16, 2011

Cinnamon Sugar Pull-Apart Bread

I found another recipe at Annie's eats. And since I hadn't done a lot of groceries yet this was a recipe for which I had all ingredients ready. Something I love! I strongly encourage you to look at her site, because she made a lot of photos of the process, which comes in handy... or you can check out the recipe of Joy the Baker which is were Annie got it from.

I ended up using Annie's recipe because I really hate kneading dough by hand and her recipe uses a stand-mixer. And since I had not used my KitchenAid-mixer in 10 days, I was beginning to develop serious withdrawal symptoms...

The end result can only be described as glorious. It has everything you want. Gooey, sugary, warm, yeasty.... I have to give a warning though... once you start eating..... you can't stop! And I really mean that. Luckily there were four of us... so the impact was minimal, but this is something you don't want to save until the next day.

Make it, love it and devour it....


Cinnamon Sugar Pull-Apart Bread


For the dough:
2 3/4 cups all-purpose flour, plus more as needed
1/4 cup granulated sugar
2 1/4 teaspoon instant yeast
1/2 teaspoon salt
4 tablespoons unsalted butter
1/3 cup whole milk
1/4 cup water
1 teaspoon vanilla extract
2 large eggs, at room temperature

For the filling:
4 tablespoons unsalted butter
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg


For the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook. Don't put the salt directly on the yeast, that will kill it instantly.

In a saucepan, warm the milk and butter, until the butter is just melted. Set aside and let cool a little.

Add the milk-mixture, water, vanilla and eggs to the mixer bowl.

Mix on low speed until a cohesive dough forms. Continue to knead until smooth and elastic. If necessary you can add a little flour, but keep in mind that this dough has to be sticky... Knead about 3-5 minutes.

Put the dough in a lightly oiled bowl. Turn once to coat and cover the bowl with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. At this point you can wrap the dough in plastic wrap and put it in the refrigerator for a night. When you take it out of the refrigerator, let stand at room temperature for 30 minutes, then proceed.

Melt the butter until browned. Set aside.

Combine the sugar, cinnamon and nutmeg in a 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 a while (about 5 minutes).

Roll the dough out into a rectangle of about 12x20-inches.

Brush the dough with the butter. Sprinkle the sugar-mixture over the dough in an even layer. It will seem like a lot of sugar, but just keep going....

Slice the dough vertically in to 6 even strips. Stack the strips on top of each other and again cut into 6 equal slices. Stack all the squares on top of each other and set into a lightly greased 9x5-inch loaf pan (or something similar...).. Cover loosely with a towel and let rise in a warm place for 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 starts browning to fast, cover loosely with foil at the end of baking. Remove from the oven and let cool for about 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.
You definitely want to serve and eat this warm. It doesn't get much better than this!

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