Cinnamon Pull Apart Bread
I had seen amazing pics of this Cinnamon Pull Apart Bread a while ago and ever since then I wanted to bake it. The golden brown bread had stacks of slices that seemed like a deck of cards. It was a visual treat and I was sure it would be a gastronomical treat too.
Joy the Baker has an amazing pictorial description of the recipe. I really had fun during the whole process. Cutting, slicing and stacking. The bitter cold was a problem. However keeping in a heated room overnight helped the dough double beautifully. I swathed and cradled the bowl of dough like a baby. The time and effort was totally worth it. The bread was as I had imagined it would be. The slices were thin and soft, sugary and cinnamon, and so much more.
Recipe source : Joythebaker.com
Ingredients
For the dough
2 ¾ cups+2 tbsp flour
¼ cup granulated sugar
2 ¼ tsp yeast
½ tsp salt
60 gm butter
1/3 cup milk
¼ cup water
2 eggs
For the filling
1 cup granulated sugar
2 tsp cinnamon powder
50 gm butter, softened
Mix together 2 cups of flour, sugar, yeast and salt. Whisk the eggs and keep aside.
Heat the butter and milk till the butter has melted.
Pour the milk mix into the dry ingredients and mix gently with a spatula.
Add the eggs and stir again. Start kneading slowly adding the ¾ cup of flour and water.
Knead for 10 minutes. Place the dough in a greased bowl, cover and keep till it doubles in size.
Mix together the sugar and cinnamon powder for the filling.
Punch back the risen dough.
Flour the working surface.
Roll out the dough into a large rectangular shape.
Spread the melted butter on the dough. Sprinkle the sugar-cinnamon mix on the dough.
Cut the dough into six strips.
Stack the strips on top of each other.
Cut the strips into six slices so that you end up with six set of squares.
Stack the squares sideways into a greased loaf tin.
Cover and keep the loaf tin for half an hour. Preheat the oven to 175 degrees. Bake for 35 minutes.
I had seen amazing pics of this Cinnamon Pull Apart Bread a while ago and ever since then I wanted to bake it. The golden brown bread had stacks of slices that seemed like a deck of cards. It was a visual treat and I was sure it would be a gastronomical treat too.
Joy the Baker has an amazing pictorial description of the recipe. I really had fun during the whole process. Cutting, slicing and stacking. The bitter cold was a problem. However keeping in a heated room overnight helped the dough double beautifully. I swathed and cradled the bowl of dough like a baby. The time and effort was totally worth it. The bread was as I had imagined it would be. The slices were thin and soft, sugary and cinnamon, and so much more.
Recipe source : Joythebaker.com
Ingredients
For the dough
2 ¾ cups+2 tbsp flour
¼ cup granulated sugar
2 ¼ tsp yeast
½ tsp salt
60 gm butter
1/3 cup milk
¼ cup water
2 eggs
For the filling
1 cup granulated sugar
2 tsp cinnamon powder
50 gm butter, softened
Mix together 2 cups of flour, sugar, yeast and salt. Whisk the eggs and keep aside.
Heat the butter and milk till the butter has melted.
Pour the milk mix into the dry ingredients and mix gently with a spatula.
Add the eggs and stir again. Start kneading slowly adding the ¾ cup of flour and water.
Knead for 10 minutes. Place the dough in a greased bowl, cover and keep till it doubles in size.
Mix together the sugar and cinnamon powder for the filling.
Punch back the risen dough.
Flour the working surface.
Roll out the dough into a large rectangular shape.
Spread the melted butter on the dough. Sprinkle the sugar-cinnamon mix on the dough.
Cut the dough into six strips.
Stack the strips on top of each other.
Cut the strips into six slices so that you end up with six set of squares.
Stack the squares sideways into a greased loaf tin.
Cover and keep the loaf tin for half an hour. Preheat the oven to 175 degrees. Bake for 35 minutes.
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