Friday, July 15, 2011

BEST Cinnamon Sugar Pull-Apart Bread Ever.

I don't even know where to begin with this bread!
I'll start of by saying that if you make it, it will be gone immediately.

Maybe you should think about making two batches if you are having
family or friends over. Or three.

I am in love with this recipe, it's a keeper...
and you will fall head over heels for it too, give it a try!

P.S. please don't be intimidated by the steps in this recipe,
or by the yeast in this recipe it really is very simple to make
just do plan ahead for it is a bit time consuming...
the waiting time anyway but it is waaaay worth it ;)

Cinnamon Sugar Pull-Apart Bread
recipe adapted from: Joy the Baker!

* makes a one 9x5x3-inch loaf

- 2 3/4 c. + 2 T. all purpose flour
- 1/4 c. granulated sugar
- 2 1/4 t. active dry yeast
- 1/2 t. salt
- 2 oz. unsalted butter
- 1/3 c. whole milk (i used buttermilk)
- 1/4 water
- 2 large eggs, room temp
- 1 t. vanilla

- 3/4 c. granulated sugar
- 2 t. ground cinnamon
- 1/2 t. fresh ground nutmeg (i omitted)
- 2 oz. unsalted butter, melted until browned

1. In a large bowl; whisk together 2 c. flour, sugar, yeast and salt. Set aside.

2. Whisk together eggs and set aside.

3. In small sauce pan, melt together milk + butter until butter is just melted.
Remove from heat and add water + vanilla. Let stand for a minute or two.

4. Pour liquid mixture into dry mixture and mix with a spatula.
Add eggs, stir mixture until eggs are incorporated.  Add the remaining
3/4 c. of flour, stir with a spatula for about two minutes.

5. Place dough in large greased bowl, cover with plastic wrap or a damp
kitchen towel, either or will do. Place in a warm spot (on top of stove, if your
oven is turned out is great). Allow to rest until doubled in size,
at least an hour.

 (after this step the dough can be refrigerated overnight for use in the morning,
  just let rest 30 minutes before using.) 

6. While dough is rising, whisk sugar & cinnamon and nutmeg if you are using,
set aside. Melt 2 oz. butter until browned and butter smells nutty and amazing!
Almost like toffee. (Be careful while browning butter, it can burn in an instant...
Speaking with experience!) Set the butter aside.
Grease and flour the load pan, set aside.

7. Deflate dough and knead 2 T. of flour into dough, cover with kitchen towel
and let rest 5 minutes.

8. On a lightly floured surface, roll the dough out. Dough should be about
12 inches tall and 20 inches long. (I am embarrassed to say but I am horrible at
rolling out dough). Brush melted butter across the dough. Sprinkle evenly with
all the sugar and cinnamon mixture.

9. Slice the dough into 6 equal strips (vertically), stack the strips on top of one another
& slice the stack into 6 equal pieces.
(It's ok if strips aren't exactly equal, they will be just as delicious!)
Layer the dough squares into loaf pan, like a flip book.
Place a kitchen towel over and once again! allow the dough to rise; doubled in size.
30-45 minutes.

10. Place rack in center of oven and preheat to 350 degrees.
Bake for 30-35 minutes, until the top is very golden brown.

11. Remove from oven, allow to rest for at least 20 minutes.
Run a knife around edges and invert onto clean board.
Place a cake stand or plate on top of loaf and invert it.
Serve warn with coffee or tea. Enjoy <3

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