Today a peeled cinnamon swirl bread, namely the American “pull apart bread”, that you can prepare both fresh version is salted. You know I love kneading. Actually since 3 years I don't buy more bread, brioche, pizza bases, Croissant because I do everything in the House with my sourdough, Ugolino.
No public often long leavening breads or other recipes because I realize that the time needed for these leavened is huge. It ranges from a minimum of 24 hours up to a commitment of 3-4 days and I understand that very few have all this time and the desire to get caught up in a complex home production of bread and yeast. In fact, the time I couldn't have even I, so much so that I often go to bed at unlikely to churn out the bread of the week. However, if you are fans like me, take look at my BRIOCHES OF RECIPES, including the easy PAN brioche WITHOUT MIXING, Perfect for those who love leavened but has little time.
Tips and alternatives
The recipe for Bread peeled cinnamon (pull apart bread) But I wanted to publish at any cost: first of all because you can do it with yeast but also with the yeast (I give the doses of the ingredients) and thus shorten the time to rise. Secondly, because the fragrance and the simple goodness of this veneer breads have conquered me. If you can't find buttermilk, you can replace it with 100 milliliters of whole milk to which you will add a teaspoon of vinegar and that you will rest 10 minutes before use.
The American veneer bread recipe, with cinnamon and brown sugar, is not mine but it is Sara Pope, one of my points of reference on the subject of loaves Inc. I slightly changed the doses because I wanted it sweeter original, but in brackets you find those original recipe. Is’ a really good bread, perfect for breakfast. Is’ as it is good for dipping, with its light fragrance of butter and cinnamon. And it is great to be accompanied by honey, jam or hazelnut cream. It keeps well 3-4 days wrapped in plastic wrap.
DOSES FOR A MOLD OF PLUM CAKE OF STANDARD DIMENSIONS:
500 grams of flour type 1
200 grams of yeast or 12 grams of yeast (in this case loosed in 100 milliliters of milk barely warm)
40 grams of honey (Sara Pope puts 15 grams)
100 ml buttermilk (replaceable with 100 milliliters of milk with a teaspoonful of vinegar)
100 ml whole milk
50 grams of butter at room temperature
10 grams of salt (Sara Pope put 6 grams)
1 whole egg
1 egg yolk
40 milliliters of water
FOR THE STUFFING:
70 g of melted butter
120 grams of brown sugar (Sara Pope puts 60 grams)
cinnamon powder, to taste
Mettere nella ciotola dell'impastatrice tutti gli ingredienti per il pane, except butter and salt. Knead with the K hook to obtain a homogeneous mixture, then add the butter and, Once the butter has been incorporated into the dough, the salt dissolved in 1 teaspoon cold water. Remove the dough and knead dall'impastatrice, by hand, until the dough smooth and shiny. Mettere l'impasto in un contenitore leggermente unto di olio e coprire con pellicola per alimenti.
A questo punto potete scegliere se lasciare maturare l'impasto in frigorifero per una notte o se passare subito alla fase della lievitazione. In any case, for leavening the dough must rest, always in the bowl and covered, at room temperature until it doubles in volume.
When the dough has doubled, spill it on the countertop, spread it out first with your fingertips and then with a rolling pin giving it the shape of a rectangle 50 cm long and often half a centimeter. Cut it into strips about 8 cm of side.
Melt the butter in a double boiler, Add the brown sugar and cinnamon powder, mixing everything until an emulsion. Brush with this compound strips of dough, taking care to distribute the melted butter with sugar and cinnamon evenly over the entire surface of the strips. Overlap the strips one on top, then cut into slices.
Imburrare e infarinare uno stampo da pane in cassetta di dimensione standard e inserire i quadrotti di impasto in verticale fino a riempire l'intero stampo. Cover with plastic wrap for food and make the dough to rise at room temperature until the volume doubling. When the dough has doubled (don't worry if it escapes from the mold, that's the beauty of this bread), Preheat the oven to 180 degrees and bake for 40 minutes, static. When the bread is ready, puffy and browned, spill it on a wire rack and cool completely. Keeps well for 3-4 days wrapped in plastic wrap: It's perfect for breakfast, perhaps with the addition of a little 'honey, jam or chocolate cream. Bon appétit!