Delightful, sugar free and filled with cinnamon on both sides. It sounds like everyone favorites bread for a hot drink on a rainy day.
As I lately have some time, I was surfing on the web last week. On the lookout for fresh, challenging thoughts, inspiring meals that I have never tasted before, to impress my loved ones with. Hunting for a long time but couldn’t discover any interesting things. Right before I thought to give up on it, I found this fabulous and simple treat simply by chance. The dessert looked so mouth-watering on its snapshot, that required rapid actions.
It absolutely was not so difficult to imagine the way it’s created, its taste and how much my hubby will probably want it. Mind you, it is very simple to please him when it comes to cakes. Anyhow, I visited the website: Suncakemom and used the step by step instuctions which were accompanied by wonderful photographs of the method. It really makes life less difficult. I could suppose it’s a bit of a effort to take pics in the middle of cooking in the kitchen as you most often have sticky hands and so i genuinely appreciate the time and effort she placed in to make this blogpost .
That being said I am empowered presenting my very own recipes in a similar fashion. Many thanks the idea.
I was fine tuning the main recipe to make it for the taste of my family. I have to tell you that it was an awesome success. They enjoyed the taste, the structure and enjoyed having a delicacy such as this in the midst of a lively week. They basically asked for even more, more and more. So the next time I’m not going to make the same mistake. I am likely to double the amount to get them delighted.
The Cinnamon pull apart bread originally is from SunCakeMom
Put the fresh yeast into a half cup of lukewarm milk. Set it aside for five minutes. If it gets foamy don’t worry. It’s normal.
Get a big bowl and put flour, sliced butter, eggs and the rest of the milk in it.
Pour the yeasty milk into a big bowl on top of the other ingredients.
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
Cover the bowl and leave it in a warm place for about half an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)
In the meantime, prepare the filling. Put butter, honey and ground cinnamon into a medium bowl, whisk them together and leave the cream on the side ready to spread.
After half an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the coat of butter, cinnamon and honey combo evenly on the top of the dough.
Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it much more than necessary.
When they are evenly on top of each other cut them into as wide rectangles as the baking tray.
Fill up the baking tray rather loosely. If it’s packed too tight the dough will bake together and we won’t be able to tear it.
Leave them under a clean kitchen cloth for another 20 minutes to rise then pop them into the preheated 365°F / 180°C oven for half an hour.
In some cases they can be baked earlier, in other ovens it would take 40 minutes to be ready. So it is worth to check after 25 minutes. Get a fork or a toothpick and poke the bread if no dough is left on the toothpick you can turn off the oven and take the bread out. Leave them cool down a bit before serving.