Cinnamon Pull Apart Bread

Jeng jeng jeng.. Semalam, sewaktu semua org tgh kusyuk tgk final bola, sy sendirian di dapur bermain dgn tepung. Dan hasilnya, tersangat menarik. Belum sempat sejuk telah ku ngap 2 keping..korang paham2 la kalau ternampak lubang2 pd roti tu ye..hahaha. Bau nya terlalu menggoda, sampai sy lupa nk bg dia posing dulu. Dah tgh kunyah baru teringat..adoyaiii. Nasib baru 2 keping yg terkorban..heuheuheu

Sebenarnya sy teringin nk buat roti ni sebab ramai sgt blogger2 ternama yg memujinya. Tergoda nafsu dibuatnya..lgpun sy nak balas bekas kawan, boleh la di isi skali. Sy try buat dlm loyang chiffon, saje suka2 hati nak try..dan Alhamdulillah ia menjadi, malah sgt cantik sekali. Roti nya tersangat la lembut, maybe sebab guna 2biji telur kot. Memang nak kena buat lg nanti. Patut la roti ni mendapat pujian yg sgt hebat, rupa2nya terlalu sedap. 

Utk filling dia sy hanya letak 1/2 cup gula kasar yg dicampur bersama 2sk cinnamon powder. Kalau korang suka lebih manis, boleh la tambah lg gulanya. Boleh juga dikurangkan kerana agak manis pd sy. Tgk rupanya pun dah sgt tempting kan?? So, cpt2 la cuba ya. Resipinya korang bleh tgk kat bwh ni..tp caranya sila tgk di blog JoyTheBaker ya..sy tak sempat nak snap pic step by step.

Cinnamon Pull Apart Bread

By: Joy The Baker

Ingredients:

3 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar - sy guna 1/2cup

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg - sy skip

2 ounces unsalted butter, melted until browned

Method:

1. 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.

2. Whisk together eggs and set aside.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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. 

8. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

9. Place a rack in the center 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 center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

10. 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.

~ Sy menggunakan breadmaker utk resipi ni. Cara nya bergantung pd breadmaker masing2 ya. Yg ni cara sy:

1. Masukkan bahan cecair (susu, air, telur, vanilla & butter).

2. Masukkan pula bahan kering (tepung, gula, garam, yis).

3. On kan breadmaker utk bekerja selama 1jam setengah.

4. Kemudian boleh la dibuang angin nya, dicanai & dibentuk.

5. Biarkan ia naik sekali lg dlm 30-40min.

6. Bakar pada suhu 170'C selama 25-30min. 

* Sorry sebab tak translate..main copy paste je.. Sy kan rejennnn