Cinnamon Pull Apart Sugar Bread

22nd April 

Gila sedap roti neh...hahaha...betoi cakap shidah...macam tak bleh nak berenti bila dah start...cuba buat2 lupa tapi asik teringat....kesedapan yang sangat melampau...dengan cinnamon bergula tuh...eee...sedap sangat...memula macam was2 je bila tengok resepi guna tepung gandum...ehhh boleh jadi ke lembut neh...kalau ikut review shidah dan beberapa org lain yang dah dibuat semuanya kata lembut...so ahkak pun guna tepung gandum juga la...yesss..memang betul lembut sangat..tatau la esoknya lembut jugak ke tak sebab sekelip mata dah habis roti neh..sampai kan kepingan yang terakhir tuh berebut dengan daughter...hehehe dapat la sorang sekerat...padahal anak saya tuh memang anti cinnamon...ehh boleh plak makan kannn....

Dan esoknya saya buat lagi..kali neh bawak bekal pi kerja...dannn memang sedap macam yang 1st tuh juga..so this is surely a keeper..nanti boleh buat lagi...dalam dok taip neh pun masih terbayang2 kesedapannya...rupa memang tak lawa (ker saya je yang buat jd udoh hehehe....tapi tak per...sedap dah kaver rupa tuh)

Resepi CnP dari shidah...sesiapa yang tengok step by step dia buat..bleh pi singgah sana yer...saya kasi resepi saja...

For the Dough

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated 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 pure vanilla extract

For the Filling

1 cup granulated sugar >saya guna brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) 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 to 125 degrees 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’ll 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’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and 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’re 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 that aside too

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 tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large 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. It might seem like a lot of sugar. Seriously? Just go for it

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 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 to 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 so it’s right side up.