Cinnamon sugar pull apart bread recipe. Soft pull-able dough squares with a sweet cinnamon sugar filling. Top with caramel and nuts for a sweet crunch.
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Recipe:
Pull apart bread:
2 cups whole milk (2%)
2 cups sugar (1/2 cup for dough, 1 1/2 cups for filling)
1 pack instant yeast
1/2 cup vegetable oil
5 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
8 tablespoons unsalted butter
3 tablespoons ground cinnamon
Caramel:
1 cup sugar
5 tablespoons unsalted butter
1/2 cup + 1 tablespoon heavy cream
pinch of salt
Directions:
Add the milk, sugar, yeast, and 1/2 cup of flour to your mixing bowl and let it sit for 15 mins for the yeast to activate.
Combine the remaining flour, baking powder, baking soda, and salt.
Add the vegetable oil to the wet ingredients. Add the dry ingredients in 1/3rd at a time, scraping down the sides of the bowl in between additions.
Once mixed, cover the bowl and let the dough rise until doubled in size (about 2 hours).
Roll the dough on a floured work surface into a rectangle approximately 18 x 12 inches.
Whisk the cinnamon and sugar together, as well as melt the butter in a heatproof container.
Brush melted butter all over the dough and sprinkle the cinnamon sugar mixture to coat.
Once coated cut the rectangle into 3 long strips. Stack the strips on top of each other, and cut into 5 equal pieces for a total of 15 squares.
Use the remaining melted butter to grease a loaf pan. Add the dough squares to the loaf pan. Once all the squares are loaded sprinkle the remaining cinnamon and sugar on top.
Let the dough sit for 30 minutes to proof before baking at 350 degrees for 35 mins. At the 20 min mark cover the bread in tin foil to avoid burning the top.
To make the caramel add the sugar to a pot over medium high heat. Once a dark colour begins to show through whisk the sugar until it all dissolves. Cook until the sugar turns a light amber colour.
Remove the sugar from the heat and whisk in the butter. Once the butter is added, add the cream and whisk to combine. Let cool to thicken before using.
Once the caramel and bread are cool, pour the caramel over the bread. Save some caramel to use as a dipping sauce. Sprinkle crushed nuts over the bread if desired.
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