Hi folks.
Today is reveal day for The Secret Recipe Club. It's a group of bloggers who once a month post a recipe they've been assigned from another blog. It's a great way to show blogger love and you all know how much I enjoy that.
This month I was asssigned My Fiance Likes It So It Must Be Good. I was thrilled to get this blog. I adore Peggy and she is an amazing cook so I knew I would have endless recipes to choose from. I picked her Cinnamon Pull Apart Bread as I've never had or made this stuff. So right away it drew me in. Hers looks way better than mine so be sure to stop by and check it out. Poke around her blog a bit. You won't be disappointed.
Ingredients
- For the dough:
- 3 ½ cups flour
- â…“ cup vanilla sugar
- 2 ½ teaspoons active dry yeast
- 2 ½ teaspoons vanilla salt
- 2 eggs
- 4 tablespoons butter
- â…“ cup whole milk
- ¼ cup water
- 1 teaspoon vanilla
- For the filling:
- 1 cup vanilla sugar
- 2 teaspoons cinnamon
- Pinch of nutmeg
- 4 tablespoons butter
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine flour, vanilla sugar, yeast and vanilla salt. Divide in half.
- In a small bowl whisk your eggs.
- In another small bowl melt butter with the milk. Add water and the vanilla after and mix.
- Pour milk mix into the flour. Add eggs and stir. Now add the rest of the flour in small batches until a ball forms.
- Knead for 10 minutes.
- Grease a bowl and pop your dough in it. Cover and let rise for one hour.
- Deflate dough and knead for 2 minutes.
- Roll out to about ¼ to ½ inch thick.
- Make your filling. Mix your dry separate from the butter. Don't add butter to the dry.
- Brush butter on the dough. Then sprinkle with sugar/cinnamon mix over top.
- Use a pizza cutter to cut the dough into slices that will fit into your loaf pan. Stack in groups of 6 and set in pan.
- Grease a loaf pan and stack the pieces in until it's full.
- Bake in a 350 degree oven for about 30 minutes.
The only thing I changed was using vanilla sugar instead of regular sugar. And vanilla salt instead of regular salt. Peggy adapted her recipe from Zoom Yummy's recipe.
I hope you liked this recipe. Now that I've tried this stuff I may never stop eating it. I would roll my dough out thinner next time though. I think I went a little thick. I'd also stack them a little less uniform. Looks cooler that way. I could eat this stuff for breakfast, lunch and dinner. It's that good!
Have a lovely day and make sure you stop by the other SRC members to see what they've whipped up this month.
Toodles and smoochies! xx
Julia {The Roasted Root}
The first time I heard of pull apart bread was a couple of months ago. I still haven't tried baking it myself but I love the idea of it. Yours is the first cinnamon and sugar recipe I've seen - this is definitely the route I'd go. I've always been all about cinnamon and sugar toast, even as an adult. Looking forward to trying it!
Kim Beaulieu
It's so good Julia. I hope you got a chance to give pull apart bread a whirl.
Melissa@EyesBigger
I love how this looks - so funky and fun. And it's cinnamon bread so you KNOW it's gonna taste amazing! I think I'd probably add some raisins too! YUM
Kim Beaulieu
Thanks Mellissa. I have no idea why I didn't see this till now. This would be super yummy with raisins.
Deborah Dowd
I am wondering if I could recreate with frozen bread dough to save time?
Kim Bee
I say absolutely try that. I love that frozen bread dough. I used to use it for pizza dough all the time. I always let it rise again though so try sticking it somewhere warm for a bit before you roll it out. I'd love to hear how it works.
Colette @ JFF!
Girl, you are so hilarious! I love the last pic!
Kim Beaulieu
Thanks lady. Except I lose comments occasionally. Ha.
FRAN
Sounds good and I'd like to try it, but I have a question. What is vanilla sugar and also vanilla salt?? Never heard of either one of them before??
Pat Hinze
Would love to try this recipe, if I want to just add the salt and sugar as it comes from
the box, how do I determine the amount of vanilla to add to the recipe ingredients.
Thank you,
Pat
Kim Beaulieu
Hi Pat. Just use the amount stated in the recipe. Adding the vanilla salt and sugar just amps the vanilla taste up a bit. If you want it more vanilla-y (not technically a word but I'm rolling with it) then I'd add an extra 1/2 teaspoon of vanilla to it. Hope that helps. It's really good bread. I could not stop eating it when I made it.
Pat Hinze
Thanks for the reply, what I am wanting to know is, if the recipe reads 1/3 tsp. vanilla sugar,
how much is vanilla and how much is sugar? Ditto on the 2 1/2 tsp. vanilla salt…how much
salt and how much vanilla?
Thanks,
Pat
Kim Beaulieu
I have no idea, I make it bulk. It would be immeasurable really. Vanilla sugar and salt are flavoured by using vanilla beans. They are not salt and sugar with vanilla extract poured into them. If you do not have access to vanilla sugar and vanilla salt just regular sugar and regular salt.
https://www.cravingsofalunatic.com/2011/07/vanilla-salt-experiment-1.html
https://www.cravingsofalunatic.com/2011/07/vanilla-sugar-experiment-3.html
My recommendation is still to use the exact same measurement of regular salt and sugar. It would just have less vanilla oomph.
Or add an extra one half of a teaspoon of vanilla extract to the recipe to get the extra vanilla flavour that you would get from using vanilla salt and sugar.
Hope that clears it up. Just measure out the same way the recipe is written whether you are using plain sugar and salt or vanilla sugar and vanilla salt.
Pat Hinze
You are very patient. Thanks for the clarification. I am very anxious to try this.
Kim Beaulieu
I am always happy to help. Never hesitate to ask questions. xx