Happy Christmas everyone! Sorry I get to write to you so late but I’ve had problems accessing my blog since I got back home. Thankfully awesome Alex has been able to fix them in less then 2 hours, when the other night I called him on skype almost crying about my website not working anymore. He went like “oh Dani, let me give it a look” and before dinner time by blog was up and running again!
Now that we are back I’ve got many recipes to share with you that I’ve made here in Italy. First one is this cinnamon pull-apart bread that I made for my sister and her boyfriend on my second day home!
I will tell you more about my vacation in an other post as I’ve got many pictures and many things to share with you but now I’ve got to run to my pole dance class.
Enjoy the bread and your holiday, if you’re getting any
Ingredients (make one loaf):
for the sponge
- 50 g of all purpose or bread flour
- 2 tbsp dry instant yeast
- 65 ml whole fat milk
- 1 tbsp sugar
for the bread
- 200 g all purpose or bread flour
- 60 ml whole fat milk
- 60 g + 40 g sugar
- 45 g + 50 g butter
- 1 small eggs
- 3 tbsp cinnamon (or more or less, depending on your taste)
Start off making the sponge by dissolving yeast and sugar into warm milk. Let it stand on your counter for about 10 min or until it gets all bubbling. Then add the flour, stir, cover with plastic wrap and let it rest in a warm place for about 30 min, or until doubled in size.
In a big bowl combine flour, 60 g sugar, one egg, 45 g of melted butter and the sponge
Now turn on your mixer to medium/slow and knit the dough for a good 10 min or until it gets nice, smooth and soft
Cover with plastic wrap and let it rest for about 2 hours or until doubled in size
Next up, roll out the dough into a rectangular shape
Melt the remaining 50 g of butter and spread it onto the dough
then sprinkle sugar and cinnamon. I love cinnamon so I go quite heavy with it, but you can use less if you fil that’s too much for you.
Slice the dough into six to eight strips of equal width
And carefully stack them on top of one another. Then cut the stack into six pieces
Butter a loaf pan and lay the stacks into the loaf pan sideways. Don’t pack the pan too tight! The slices needs just a tiny bit of room to breathe
Now cover the pan with a dish towel and set it aside for 30 minutes, then back it at 180 C (375 F) for about 30. Tada, your pull-apart bread is ready!
Let it cool down on your counter, then serve it.