This image courtesy of Oof Verschuren
Editor’s Note: If you are looking for a decadent breakfast recipe, look no further than this Cinnamon & Caramel Pull-Apart Loaf. We have long loved pull-apart loaves for their ease of preparation and how fun they are to eat, and now this new recipe puts a twist on the breakfast classic. Homemade yeast dough is slathered with cinnamon butter before baking until golden brown. Once the bread is cooked, it is drizzled with homemade caramel sauce. Both kids and adults will flock to the table when you make this Cinnamon & Caramel Pull-Apart Loaf!
Preparation Time – TextPrep 30 min./Rise 1 hour and 45 min.
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
Taste and TextureButtery, Sweet
Type of DishBread, Dessert
- 375 gram all purpose flour, divided into 250 gram and 125 gram
- 50 gram sugar
- 7 gram instant yeast
- 1/2 tsp salt
- 120 ml milk
- 60 gram butter
- Seeds of 1 vanilla bean
- 2 eggs, at room temperature
- 60 gram butter, at room temperature
- 150 gram packed light brown sugar or cane sugar
- 2 tsp cinnamon
- 125 gram butter
- 125 gram packed brown sugar
- 3 tbsp milk or heavy cream
First make the dough thoroughly combine 250 gram all-purpose flour with the sugar, the yeast, and the salt. Heat the milk, the butter and the vanilla in a small saucepan over medium heat until the butter has just melted.
Allow it to cool somewhat.
Add the lukewarm milk butter mixture to the dry ingredients and, using a stand mixer with dough hooks, knead everything into a firm dough. Then, one by one, stir in the eggs and continue whisking until everything is mixed and the dough has become very smooth.
Now add the rest of the flour and, with flour dusted hands, knead the dough on the kitchen counter until it’s soft and supple. Go on kneading for at least 8 minutes.
If needed, you can add some more liquid (milk or water) or flour until the dough is no longer sticky. Form into a ball and place it in a greased bowl.
Cover with cling wrap and set aside at a warm spot for at least an hour to let it rise. Meanwhile you can combine the butter, sugar, and cinnamon into a spreadable paste.
Once the dough has doubled in volume, you can remove it from the bowl and, on a flour dusted countertop, roll it out into a large flat rectangle of 40 by 24 cm.
Using a spatula, spread the cinnamon butter out over the entire dough rectangle. Then, using the back of a knife, slice the dough lengthwise into 4 or 6 long strips. Stack them and cut them into squares.
Stack the dough squares inside a well greased 1.5 liter baking pan. This should be done somewhat loosely, leaving the bread some room to rise. Again cover with some wrap and allow it to rise for another 45 minutes. Preheat the oven to 170°C. Make sure the top heating (broiler) is turned off. Bake the bread for 35-40 minutes. If the top is browning too fast you can cover it loosely with some aluminum foil. Allow the bread to cool on a rack. Then carefully turn it out onto a large plate.
Meanwhile, make the caramel: Melt the butter and brown sugar together in a heavy saucepan over low heat. Gently stir in the cream (careful, the syrup’s hot!) and pour the hot caramel over the bread in a thin stream, making sure it reaches all spots. You can keep some of the caramel for later when you’re serving. Eat the bread while still warm and the caramel is deliciously soft and melted. Or serve it cold, so you get crispy caramel.
2015 Yvette van Boven
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