pull-apart bread

300ml milk
30ml butter
10g instant yeast
455g cake flour
80ml sugar
a pinch of salt
2 egg yolks, beaten
2 egg whites, beaten together
about 18 slices of ham
about 18 slices of cheese

Heat the milk and butter so that the butter melts and you are left with a lukewarm mixture.
Sprinkle the yeast on top of the milk and butter mixture, give it a stir and leave to stand for 5 minutes.
Combine the flour, sugar and salt in the bowl of an electric mixer.|Add the yeast mixture and egg yolks too the mixing bowl.
Attach the dough hook and mix for 3 minutes on low speed.
Knead for another 7 minutes until the dough is smooth and elastic.`
Cover the mixing bowl with cling wrap and allow the dough to proof in a warm place until doubled in size.
Turn the dough out onto a work surface and divide into 4 equal parts.
Cover with a damp cloth and allow to rest for 5 minutes.
Line a baking sheet with baking paper.
Preheat your oven to 180℃.
Roll one of the dough pieces into a circle of about 25cm. Place this dough circle onto the baking sheet.
Lay 5/6 slices of cheese over the dough, 5/6 slices of ham and another 5/6 slices of cheese.
Roll the next piece of dough into a circle of more or less the same size as the first.
Place it on top of the first circle.
Cut the dough circles into 16, (do 4, then 8 and then 16).
Take 2 pieces next to each other and make three twists in opposite directions. Keep repeating until all pieces have been twisted.
Cover with cling wrap and leave to proof for 15 minutes.
Repeat the process with the other dough.
Brush the bread with the egg white and bake for 20 minutes until golden.

62ml tepid water
10g instant yeast
250ml milk, warm
30ml sugar
7,5ml salt
5ml ground cinnamon
62ml butter, melted
2 eggs
4 x 250ml + 83ml flour
1 x can/portion Dulce de Leche or Caramel Treat
3 bananas, sliced

Pour the tepid water into a small mixing bowl and sprinkle over the yeast. Stir until dissolved and set aside.
Add the milk, sugar, salt and cinnamon to the bowl of a stand mixer fitted with the dough hook and whisk together by hand.
Stir in the butter, eggs and yeast mixture.
Turn the mixer to a low speed and gradually add the flour. You are looking for a dough that is soft enough to handle. It is usually ready when it easily pulls away from the sides.
Knead/mix for another 5 minutes.
Rub a few drops of oil on the inside of a mixing bowl, place the dough in the bowl and cover with a tea towel.
Allow to rise until double in size. (about 90 minutes)
Punch the dough down and turn it out onto a work surface lightly dusted with flour.
Roll the dough to a 0,5cm thickness and cut circles of dough with a biscuit cutter, about 8 cm in diameter.
You need about 22 circles to make two small breads.
Line two 11cm X 25cm loaf tins with baking paper.
Spread a teaspoon of caramel on half of each circle and place 3 slices of banana on top.
Fold the circle in half and place it in the prepared tin with the open ends facing up.

Continue until all the discs are in the loaf tin.
Cover with a kitchen towel and allow to rise at room temperature for 40 minutes.
Preheat your oven to 180℃.
Bake the breads for 30 minutes.
Remove from the oven, cool on a wire rack for 10 minutes and then remove from the baking tin.
Serve the pull-apart bread warm or at room temperature.

Tag: pull-apart bread

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