You've heard of monkey bread - Try this twist.
Happy weekend! We are now on week 8... or 9... or maybe 10, of quarantine. I've honestly lost count. BUT I have something that's going to put a smile on your face.
I might as well just throw the towel in and call it a day now because this is the best cinnamon bread I have ever eaten in my LIFE.
That is a bold statement to make – I know - but you have to trust me.
This Cinnamon Sugar Pull-Apart Bread is as much fun to eat as it is to bake (I promise). Each rich, "buttery" layer is caped with a layer of crunchy and caramelized cinnamon sugar.
Looks yummy, right?
I am actually so impressed with how this tuned out. This recipe is my take on the original recipe from Joy the Baker.
When prepping the dough, don’t worry about slicing the little squares exactly the same size or stacking them perfectly, it’s supposed to look irregular. That adds to the fun.
What I like most about this bread, is that it's very forgiving and will still turn out great, whether you’re serving it for breakfast, brunch or an afternoon tea.
When baking, watch the top of the bread. When it’s starting to get too brown, cover it loosely with aluminum foil for the rest of the baking time.
Best eaten the day is made, but it can also we wrapped and kept at room temperature for up to 2 days.
Friends, please make this delicious, finger-licking, soft, yeasty, cinnamony bread over the weekend for your family. Or just for you. No one's judging. It’ll make you oh so happy!
Cinnamon-Sugar Pull-Apart Bread
Serves 8-10
INGREDIENTS
2 3/4 cups all-purpose flour, plus 1 Tbsp
1/4 cup granulated sugar
2 1/4 tsp instant dry yeast
1/2 tsp sea salt
2 large eggs
2 oz coconut oil
1/3 cup plant milk
1/4 cup water
1 tsp vanilla extract
For the filling
1 cup granulated sugar
2 tsp cinnamon
1/2 tsp nutmeg (optional)
2 oz coconut oil
INSTRUCTIONS
Whisk together 2 cups flour, sugar, yeast, and salt in a bowl to combine. Set aside.
In a small bowl, whisk together the eggs and set aside.
Melt the coconut oil with plant milk in a small saucepan over medium-low heat.
Add the water and vanilla extract to the milk-oil mixture and stir a little.
Now pour the mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. Then knead with your hands and form a nice ball (about 10 mins).
Grease a clean bowl a little and place the dough ball inside. Cover with plastic wrap and place in a warm space and allow to rest until doubled in size (about 1 hour).
Deflate the risen dough and knead about 1 tablespoon of flour into the dough. Then place the dough onto a lightly floured work surface.
Roll it out until it’s about 12 inches tall (30 cm) and about 20 inches (50 cm) wide.
Now to prepare the filling.
Melt the coconut oil (in the microwave oven or in a saucepan).
In a small bowl, mix the sugar with cinnamon.
Use a pastry brush to spread melted coconut oil across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.
Slice the dough vertically, 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.
Grease and flour a 9x5x3-inch (22x12x8) loaf pan.
Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow to rest in a warm place for 30 to 45 mins.
Then bake in the preheated oven at 350°F for about 30 mins or until the tops are 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.
Remove from the oven and and allow to rest for 20 to 30 mins. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a plate on top of the upside down loaf, and carefully invert so it’s right side up.
Serve and enjoy!
NOTES
If you use a heavy, black loaf pan, reduce the oven temperature slightly. Things will bake faster.
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