Cinnamon Sugar Pull-Apart Bread
For the dough:
2 3/4 cups all-purpose flour, plus more as needed
1/4 cup granulated sugar
21/4 tsp. instant yeast
1/2 tsp. salt
4 tbsp. unsalted butter
1/3 cup whole milk
1/4 cup water
1 tsp. vanilla extract
2 large eggs
For the filling:
4 tbsp. unsalted butter
1 cup sugar
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
Directions:
1.. To make the dough, combine the flour, sugar, yeast and salt in the bowl
of a mixer fitted with a dough hook.
2.. Combine the butter and milk in a small saucepan and heat just until the
butter is melted. Set aside and let cool briefly.
3.. Add the milk mixture, water, vanilla and eggs to the mixer bowl. Mix on
low speed until a cohesive dough forms. Continue to knead until smooth and
elastic, adding additional flour as needed 1 tablespoon at a time until the
dough clears the sides of the bowl and is tacky but not sticky. Knead about
3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat,
and cover. Let rise in a warm place until doubled in size, about 1 hour.
4.. While the dough rises, add the butter to a small saucepan and melt until
browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl
and mix well.
5.. After the dough has doubled in size, transfer to a lightly floured work
surface and gently deflate.
6.. Roll into a ball, cover with a clean towel and let it rest for 5 minutes.
7.. Roll the dough out into a rectangle approximately 12 x 20-inches.
8.. Brush the dough with the browned butter. Sprinkle the cinnamon-sugar
mixture over the dough in an even layer.
9.. Cut the dough into strips and stack the strips on top of each other. Cut
again into 6 stacks.
10.. Stack all the squares on top of each other and set into the prepared
loaf pan. Cover loosely with a kitchen towel and let rise in a warm place,
30-45 minutes.
11.. Preheat the oven to 350? F. Transfer the loaf to the oven and bake
30-35 minutes, until the top is golden brown. (If the top seems to be browning
too quickly, cover loosely with foil at the end of baking.) Remove from the
oven and let rest in the pan 20-30 minutes. Run a knife around the edges of
the pan to loosen and carefully turn the loaf out, transferring to a serving
plate. Serve warm.
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