What I aspire to bake tonight

I am not ashamed to say I am a Pinner. It's an amazing concept and I believe the world is a better place for it. (Too much?) Ok, anyways, it's fun and I stumble across stuff all the time. This recipe is something I saw last week and have been dreaming of it since that time. It's a Cinnamon Sugar Pull Apart Bread from Joy the Baker and can be found here: Cinnamon Sugar Pull Apart Bread

Let me begin by stating that it took me a long while to finally decide I was going to make this bread. Why? Because I was trying to time everything perfectly so I would be able to sit with a cup of tea and enjoy this creation. I was glad I found the time to finally make it because it was most definitely worth the wait and effort.  The entire process of making the dough was relaxing for me because I enjoy working with doughs and the aroma that filled the house when it was baking was incredible. Let me also add that the bread lasted a little over 24 hours. In other words, my husband and I devoured the entire thing in a day. So be warned! Each layer was so easy to pull off on our way in and out of the dining room. Before we knew it, it was gone.

As scary as it is to know that you may bake some thing that you alone could polish off in a day, I still highly recommend you give this a try. Your friends and family will be impressed but, more importantly, it may become a staple at your home.

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

INGREDIENTS:
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
2 ounces (1/2 stick or 4 TBS) 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
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces(1/2 stick or 4 TBS) unsalted butter, melted until browned


DIRECTIONS:


* The first step in the directions of any recipe should be: " READ THE ENTIRE RECIPE" so you get a feel for what you are going to be doing and then "GATHER ALL THE INGREDIENTS!!" It's important to have everything measured and ready for use so that you waste less time and are organized. Ok, moving on.

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.

5.     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 (or paddle attachment on the mixer at medium speed) for about 2 minutes.  The mixture will be sticky but that’s just right. How sticky?? See my picture below.

Yeah, THAT sticky!

6.     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.  It might seem like a lot of sugar.  Seriously?  Just go for it.

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.(I don't know where my picture of this step went, but you get the idea).  Serve warm with coffee or tea.