I saw this beautiful pull apart bread a few months ago on King Arthur Flour who has an awesome blog with loads of great recipes and a really cute IG feed as well – I was certain to make it ASAP – as it turns out, it was truly weeks before I could get to that “P” in the ASAP. The last 6 weeks have been non-stop for us! I’m so glad I finally got down to my important baking business because this recipe was so much fun. I doubled it and made a savory loaf and a sweet loaf, and there was even enough for a bonus loaf! For the savory, I made an herbed butter compound by just chopping up fresh rosemary and adding some garlic salt, it was SO GOOD!! I will be making that again for sure. For the sweet, I slathered a mixture of butter, brown sugar and cinnamon into my folded rounds and glazed it with my fave glaze from our famous Grandma Ruth’s Cinnamon Rolls – and there are easier icings out there, but there are NONE that compare with this one, it’s magically not too sweet and it hardens as it cools. It was SUCH a treat, we loved it. And there are so many ways you could make this bread – have fun with it!
1 cup milk
1/4 cup butter
3 tablespoons sugar
2 teaspoons salt
2 large eggs
2 teaspoons instant yeast or active dry yeast
4 1/2 to 4 3/4 cups all purpose flour
2 tablespoons potato flour (I didn’t have any, and they still worked out great, but I just bought some for next time)
Brown sugar butter filling:
1/3 cup butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla
(for an out of this world savory filling mix butter with a tablespoon or so chopped fresh rosemary and 1/2-1 teaspoon garlic salt)
1/3 cup sugar
1/3 cup evaporated milk
1/8 teaspoon salt
2 tablespoons flour
1/4 cup butter
1 teaspoon vanilla
2 cups powdered sugar
- Warm your milk and pour it over your butter to melt it. Add the sugar and salt and let it cool slightly, then add your eggs, yeast, potato flour, and all-purpose flour – you want your dough to pull off the sides of your bowl, but not too dry, just workable. You may need to add a little as you knead.
- Once you’ve mixed and kneaded your dough, let it rise in a warm place until it doubles in size – this took me about an hour. A good way to quickly check to see if your dough is ready is to press it with your finger. If the indentation remains without springing back, it’s ready to go.
- Roll your dough 1/2” thick. Using an English muffin ring, large biscuit cutter, or wide-mouth Mason jar lid, cut circles out of the dough. Roll out your leftovers and get as many circles as you can out of your dough.
- To make the filling, just mix all the ingredients together until incorporated. Spread half of each circle generously with your filling then fold it and place it into your greased loaf pan. I pushed them to one side then the other alternating to get more circles in, but stack them in however you like.
- When you’re ready to bake, preheat the oven to 350°F and bake the loaf for 22 to 24 minutes. It should be golden brown all over. After 5 minutes or so turn your loaves out of the pans to cool on a rack.
- For the icing cook the evap milk, sugar, salt and flour until it starts to thicken, then add the butter vanilla and powdered sugar. You can sift the powdered sugar as you add it to avoid lumps, but I tend to just strain my icing after it’s done which is easier and it comes out beautifully lump free. Drizzle onto your slightly cooled loaves.
Recipe adapted from King Arthur Flour pull-apart breads blog post