Cinnamon Pull-Aside Bread for the Holidays
What’s everyone making this vacation? We’re having our Christmas feast early this yr, so there’s not going to be any type of formal breakfast. As an alternative we’ll make a pot of fine espresso, slice up some navel oranges with pomegranates and serve Alexandra Stafford‘s cinnamon-sugar pull-apart bread. I adore it as a result of you possibly can assemble the dough balls in a skillet the evening earlier than, then simply bake the entire thing within the morning, and set it out all heat and comfy for the children or anybody else to casually munch on. Ali’s recipes are all the time so good for this sort of factor — un-intimidating for the common baker, easy but particular. How scrumptious does that look?
Cinnamon Sugar Pull-Aside Bread
Serves 4, Recipe by Alexandra Stafford
From Ali: “The important thing to creating pull-apart bread, candy or savory, is to deal with the dough as minimally as doable. Don’t get hung up on forming good balls — irregularity is a part of the appeal of this communal breakfast (or dessert). Because the parts of the dough rise, their imperfections dissolve right into a cobble of cinnamon-sugar encrusted puffs. The glaze is elective, although a drizzle simply earlier than the mass is pulled to items makes for a fairly presentation. Notice: You could make the dough forward, get the balls within the skillet, cowl and place within the fridge, then bake the following morning. I stick my complete forged iron skillet right into a 2-gallon zip-top bag. That is key for stopping the dough from drying out. Plastic wrap or reusable beeswax wraps would work, too.”
2 cups unbleached all-purpose flour, plus ¼ cup for dusting
1 teaspoon kosher salt
1 teaspoon plus ¼ cup granulated sugar
1 teaspoon immediate yeast
1 cup lukewarm water
Softened unsalted butter, for greasing
1 teaspoon cinnamon
4 tablespoons unsalted butter, melted
½ cup confectioners’ sugar
2 teaspoons milk, plus extra as wanted
In a medium bowl, whisk collectively 2 cups flour, salt, 1 teaspoon granulated sugar, and immediate yeast. Add the water. Utilizing a rubber spatula, combine till the liquid is absorbed and the components type a sticky dough ball. Cowl the bowl with a moist tea towel or plastic wrap and put aside in a heat spot to rise for 1 to 1 ½ hours, till the dough has doubled in bulk.
Set a rack in the course of the oven and preheat it to 375°F. Grease an 8-or 9-inch cast-iron skillet or round or sq. baking pan with the softened butter. In a small bowl, stir collectively the cinnamon and remaining ¼ cup granulated sugar. Sprinkle 1 tablespoon of the combination over the underside of the ready skillet.
Unfold ¼ cup flour over a clear floor. Utilizing two forks, deflate the dough by releasing it from the edges of the bowl and pulling it towards the middle. Rotate the bowl quarter turns as you deflate, turning the mass right into a tough ball. Use the forks to carry the dough onto the ready clear floor. Utilizing as a lot flour as mandatory from the floor, mud your palms and the outside of the dough, then form the mass as finest you possibly can into the ball. Utilizing a bench scraper or a knife, divide the mass into twelve to 14 equal-size items, every 1 to 2 inches in diameter.
Utilizing as a lot flour as wanted to stop sticking, form every bit right into a tough ball and instantly switch them into the greased pan, evenly spaced. Let rise for 20 to 25 minutes. The balls could not rise to fill the skillet completely, however they may puff once they bake.
Brush every ball with some melted butter, then pour over the rest. Sprinkle with the remaining cinnamon-sugar combination. Switch the skillet to the oven and bake for 20 to 25 minutes, till golden.
In the meantime, make the glaze: Whisk collectively the confectioners’ sugar and milk in a small bowl till it reaches a pourable consistency, including extra milk as wanted. Take away the bread from the oven and let it cool for five minutes within the pan earlier than inverting the pan onto a plate, then invert it once more onto a serving platter. Drizzle with glaze. Serve instantly.
P.S. Ali’s straightforward same-day peasant bread and an ode to rituals.
(Images by Alexandra Stafford.)