Cinnamon Pull-Apart Bread

Name: Cinnamon Pull-Apart Bread
Ingredients: 400 g all-purpose flour; 40 g sugar; 1/2 teaspoon salt; 1 packet dry yeast (8 g); 1 packet vanilla sugar (i used bourbon vanilla from dr. oetker); 2 eggs (at room temperature); 60 g melted butter; 80 ml milk (lukewarm); 60 ml water (lukewarm); filling; 150 g sugar; 1 heaping teaspoon cinnamon; 1/2 teaspoon nutmeg; 80 g melted butter

January 30, 2012

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An extravagant sweet bread that comes out of the oven already sliced 😉 I won't advertise it further - the photos speak for themselves.

The recipe is inspired by this one, which caught my attention as soon as I saw it. You know I adore cinnamon... I couldn't resist such a temptation.

* Note: I accidentally baked the bread at 240°C for the first 10 minutes before I realized the oven wasn't set correctly and adjusted the temperature; that's why my bread is a bit more golden on top than it should be.

Ingredients

400 g all-purpose flour
40 g sugar
1/2 teaspoon salt
1 packet dry yeast (8 g)
1 packet vanilla sugar (I used bourbon vanilla from Dr. Oetker)
2 eggs (at room temperature)
60 g melted butter
80 ml milk (lukewarm)
60 ml water (lukewarm)

Filling

150 g sugar
1 heaping teaspoon cinnamon
1/2 teaspoon nutmeg
80 g melted butter

How to prepare cinnamon pull-apart bread

Mix the flour with sugar and salt.
Beat the eggs and mix with the milk, water, and melted butter.
Put the egg mixture in the bread machine, then sprinkle the dry yeast and vanilla sugar on top. Place the flour mixture on top. Set the machine to the kneading and rising program.
* The dough can also be kneaded by hand, then left to rise in a warm place for 1 hour.
For the filling, mix the sugar with cinnamon and nutmeg. Melt the butter.
Grease a loaf pan (25 cm x 10 cm) with melted butter and dust with flour.
Place the risen dough on a floured surface and knead lightly. Roll out into a 30 cm x 50 cm sheet.
Brush the dough with melted butter (using a silicone brush). Sprinkle all the spiced sugar on top in as even a layer as possible.
Cut the sheet (along the 30 cm side) into 5 cm strips. You'll get 6 strips (see photo 4).
Stack the strips on top of each other (see photo 5). Cut into 6-7 cm slices (see photo 6).
Arrange the stacks in the loaf pan, side by side. Brush the top with butter and sprinkle with a bit more spiced sugar.
Put the pan in a plastic bag and let rise in a warm place for 50 minutes.
Bake the bread at 180°C for 30 minutes.