Cinnamon Sugar Pull Apart Bread

 

panjang betul nama roti inih taw!

sebab nama yang panjang and bila tengok resipi yang macam susah sangat nak membuat dia tu makanya aaaaamat lama betul i peram recipe nih

nampak kat rumah shidah many many moons back tapi malu malu kucing nak mencuba sebab tak confident hubster buleh makan ke tak sebabnya dah namanya cinnamon kan…ahmad tu kurang suka anything yang ada cinnamon nih…

anyway, 2 days ago berjaya buat roti ni sebab kerajinan datang melanda hikhik….

owh, peluh peluh kejap makcik sebab panic kenaaaapa lah dough dia ni very very sticky..haiii sib baik makcik tak nangis and campak ajek dough ni masuk mr T sebab takut tengok sticky dough tuh…then bila reread and reread the recipe tu, memang ada mentioned yang dough ni memang sticky… so,i just prayed that my dough will turn out as good as others who have tried this recipe..kalau tak sebagus mereka mereka punya pun, dapat sipi sipi pun jadilah kan ;-)

after waiting for almost 2 hours, finally my cinnamon bread sudah siap…and guess who eats it the most? owh! dia ye! bukan saya… saya makan sikit je…dia yang laaaju jek makan roti itu tau! masa i tengah beria nak amik gambar roti ni pun masih sempat jugak dia sambar a few slices hokkay!

well, definitely worth a try and definitely will make this bread again and again coz i like it a lot!

 

step by step punya recipe di dalam bahasa malaysia ada kat sini ye!

copy from: dairimama 

source: joy the baker

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
4 tbsp unsalted butter (saya guna anchor unsalted)
1/3 cup whole milk (saya guna low fat dutch lady milk)
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract (saya guna 1 tbsp vanilla essence)

For the Filling
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
4 tbsp unsalted butter, melted until browned

 

Method

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 (sehingga suam suam kuku)
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. saya rollkan after 1 hour and surprisingly the dough dah tak sticky anymore

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 (saya kurangkan sikit sugar)

Place a rack in the centre 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 centre may still be raw. A nice, dark, golden brown will ensure that the centre 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. Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days