CINNAMON SUGAR PULL-APART BREAD

By JoyceW-2

Some bakers have found that the dough doesn't rise because the yeast is not first activated in warm water. As a fail-safe, feel free to activate yeast first. To activate yeast, whisk yeast into 3 tablespoons of warm water. The water should be between 105 and 115 degrees F. Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy. Your yeast is ready to go! If the mixture does not foam and froth, toss the yeast and try again with another package of yeast. Add the activated yeast when you combine the wet and dry ingredients for the dough.

Ingredients

• Filling:
• 3 cups flour
• 1/4 cup sugar
• 2 1/4 teaspoons (1 envelope) active dry yeast
• 1/2 teaspoon salt
• 2 ounces unsalted butter
• 1/3 cup whole milk
• 1/4 cup water
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 ounces unsalted butter, melted until browned

Details

Servings 1

Preparation

Step 1

In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115-125° F.

Pour the milk 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. The eggs will feel soupy and it will seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That is just right!

Place the dough in a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space allow to rest until doubled in size, about 1 hour. The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you are using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of 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. The dough should be 12 inches wide and about 20 inches long. If you can't get the dough to 20 inches, that's okay. Just roll it as long as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into six equal 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. 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 30-45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350° F. Place loaf in the oven and bake for 30-35 minutes, until the top is 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 allow to rest for 20-30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert it so it is right side up.

Serve warm.