Cinammon sugar pull apart bread

           

I was really excited when I got this done, it was such a beautiful bread!   It took me a while to decide to tear it apart one by one when eating.   The darkened top part of the bread  where the cinammon, butter and sugar are all caramelised together is the yummiest!   

I have seen a lot of pull apart breads here and there,  I decided to do it my own way, that is, a bigger batch into smaller bite size pieces  and in 2 interesting layers.  I just want to have something simple so I did not really follow any of other methods.  Well it still turned out really yummy but not "too rich".

                                  You can imagine how crusty these caramelised part here....hm.




For the recipe, I use my own basic ingredients, feel free to cut half if you like smaller loaf.

Ingredients as follows:

For the dough:
1.  Bread flour   600g
2.  Oil  2 tablespoons
3.  Sugar  3 tablespoons
4.  Salt  1 teaspoon
5.  Skim milk powder   2 tablespoons
6.  Tangzhong  190ml
7.  Milk and egg added up  250ml
8.  Yeast  2 teaspoons


For the Filling:
2 cups of granulated sugar
2 tablespoon ground cinammon
1 tablespoon ground nutmeg
120g melted unsalted butter
Note: I did not use it all up.



For the Tangzhong:
Please google " tangzhong method".

This is actually the bottom part of the bread, before I inverted it back to the right side up. I thought it was really beautiful and wanted to show you here.

Method ( I used food processor):

1.  Yeast, sugar and water (lukewarm) well whisked and dissolved, rest in a jug for 5 minutes until foamy.  Pour tangzhong and beaten egg into the yeast mixture, let it chill in fridge for 10 minutes.
2.  Meanwhile, salt, skim milk powder and flour goes in the food processor, "Pulse" 2 to 3 times to mix them.
3.  Pour in oil , "Pulse" 2 to 3 times.
4.  Pour in all wet mixture, "pause" very briefly just enough to bring dough comes together.
5.  Scrape it out in a large bowl, shape into a ball,  prove for an hour or until size doubled.
6.  Deflate air bubbles, roll it back into ball shape, let gluten rest for 10 minutes.
7.  Flatten the dough, roll it out into long rectangle shape, brush melted butter all over.
Combine sugar, cinammon and nutmeg in a bowl and well mixed.  Sprinkle all over the dough sheet.
 Using pizza cutter, slice dough into small squares.  Sit them straight one by one lining up in the loaf pan ( I had 2 layers altogether on a big loaf pan).
7.  Covered, let it prove again for another hour or until size doubled.
8.  Egg wash and sprinkle more sugar, cinnammon all over the top surface of the bread.
8.  Bake in pre-heated oven 175C, 30 minutes or, unti the tops are golden brown.  Best is to use a stick to go all the way down to the bottom in the centre of the pan, if it goes out clean, it's done.
9. Remove loaf pan from the oven, let it rest in the pan for 20 to 30 minutes.
10. Run a knife through the edges of the pan, invert carefully.