Ok so I know this recipe is on every food blog you read lately but that is because a) it's delicious and b) everyone wants to see if they can actually pull it off.
I have to admit I did want to see if I could pull it off, but I also thought it would be the perfect breakfast to dish up to Mum on Mothers Day but I had a dilema....everyone seemed to be saying that you could let it rise overnight at the first rise...but that would mean in the morning I would have to roll it out, spread with butter and sugar, cut it up, arrange in the pan, let it rise for 30 mins, bake for 40 mins and then sit for 20 mins before I dished it up...and subsequently get out of bed at like 5am....well not this lil black duck I tell you!! So I fiddled and played and this is my version of the Cinnamon Pull Apart Bread that allows you to still be snoozing in bed an hour before it hits the table!
Overnight Cinnamon Pull Apart Bread
For the Dough:
2 3/4 cups plus 2 tablespoons plain flour
1/4 cup caster sugar
7g yeast (about 2 1/4 tspns)
1/2 teaspoon salt
60g butter
1/3 cup milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup caster sugar
2 teaspoons ground cinnamon
60g butter
In a large mixing bowl combine 2 cups flour, sugar, yeast, and salt. Set aside.
In a small saucepan or in the microwave melt together milk and butter until butter has just melted. Remove from the heat or microwave and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F (I used my candy thermometer for this).
Pour the milk mixture into the dry ingredients and mix with a spatula or with the dough hooks of your electric mixer. Add the eggs and beat until ingredients are just combined. It will seem like the dough is not very 'doughy' at this stage but stick with it and keep stirring. Add the remaining 3/4 cup of flour and beat for about 2 minutes. Don't panic....the mixture will be sticky. You have done well grasshopper.
Place the dough in a large, greased bowl (I just left mine in the mixer bowl...) and cover with plastic wrap and / or a clean kitchen towel. Place in a warm spot and allow to rest until doubled in size, about 1 hour.
While the dough rises, combine the filling ingredients in a jug or small saucepan and heat until melted. I microwaved mine for about a minute so that the butter was melted and just gave it a good stir. Set aside to cool.
Grease a 9x5x3-inch loaf pan and set aside.
Once the hour is up, deflate the risen dough and knead about 2 tablespoons of flour into it. On a lightly floured surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long but who has time to get the ruler out when they are baking...so just roll it out into the biggest rectangle you can.
Use a pastry brush or the back of a spoon to spread the melted butter and sugar mix over the dough. Try and cover the whole surface.
Slice the dough vertically into six equal-sized strips and stack them on top of one another. It will get messy but you will be fine, carry on. Slice the stack into six equal slices once again. Layer the dough squares vertically in the loaf pan kinda like your assembling a choc ripple cake. Place some cling wrap loosely over the pan and place in the fridge. Go to bed and rest...you've earnt it.
Now you need to get up about an hour before you want to put your bread in the oven and take it out of the fridge so it can come back to room temperature. Whilst your up you may as well put the oven on to 180C as well :) Make yourself a cup of tea and go back to bed for an hour.
Tick tock....ok so your hour has passed, sit the loaf tin in a baking dish (incase your sugar mix overflows...which it may very well do) and bake for 35-40 mins. It should be a deep golden colour when done. A nice, dark, golden brown will ensure that the center is cooked as well.
Remove from the oven and allow to rest for 20 to 30 minutes. Run a hot knife around the edges of the pan to loosen the bread and tip out onto a clean board or tray. Place a cake stand or platter on top of the upside down loaf, and carefully flip so it’s right side up. Serve warm with coffee or tea and enjoy!
This bread is just a dream come true, we were all raving about it at brekkie, the bottom is all gooey and sticky, the bread itself is light and fluffy and swirled with cinnamon goodness and it just pulls apart so easy!
I know the recipe looks long and I know some people (like me) are scared of yeast, but honestly, try it, it will change your life or at the very least brighten your morning plus your house will smell of cinnamoney goodness for days and really isn't that reason enough?!
Oh and before I go, here are some shots of OH and I and Mum and Dad at Pancakes By The Pond for Mothers Day lunch :)
Em x
No comments:
Post a Comment