BROWN BUTTER PULL-APART BREAD
Perfect for feeding a crowd, this swirled pastry combines yeast dough with an irresistible filling of brown butter, brown sugar, and cinnamon, all baked together in a giant cake pan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 14-inch pastry
Number Of Ingredients 13
Steps:
- Dough: In a small bowl, sprinkle yeast over milk; stir until dissolved. Let sit until foamy, about 5 minutes. Stir in vanilla seeds. In the bowl of a mixer fitted with the dough-hook attachment, mix together 4 1/2 cups flour, granulated sugar, salt, and 1/2 stick butter on low speed until butter is incorporated and mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; mix until dough just comes together. Add eggs and yolk; mix until just combined, 2 to 3 minutes (do not overmix).
- Turn dough out onto a lightly floured surface, making sure to include any loose bits left at bottom of bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic; refrigerate at least 2 hours and up to overnight.
- In the bowl of a mixer fitted with the paddle attachment, beat together remaining 3 1/2 sticks butter and 2 tablespoons flour. Shape mixture into a 12-by-10-inch rectangle on a piece of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured surface, roll out dough to an 18-by-10-inch rectangle, a little over 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until it is the same consistency as the dough. With a short side facing you, place butter mixture over two-thirds of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
- Roll out dough again to an 18-by-10-inch rectangle, then fold into thirds as described above; refrigerate 1 hour. This completes the first of three turns. Repeat rolling and folding process two more times, refrigerating at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
- Wrap tightly in plastic and refrigerate at least 4 hours and up to overnight. Dough can also be frozen, tightly wrapped in plastic, up to 2 weeks (thaw in refrigerator overnight before using).
- Filling: Melt butter in a small saucepan over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately transfer to a large heatproof bowl and let cool to room temperature, about 10 minutes. Stir in brown sugar, cinnamon, and salt.
- Butter a 14-inch round cake pan. On a lightly floured surface, roll out dough to a 20-by-16-inch rectangle. Spread filling on lower half of dough, leaving a 1/2-inch border. Fold top half of dough over filling, pressing edges to seal. Using a pizza wheel or sharp knife, cut dough lengthwise into six equal strips. Coil strips into S shapes and arrange in a circle in pan. Loosely cover with plastic wrap and set aside to rise in warm spot until puffy and full of air, about 45 minutes to 1 hour.
- Preheat oven to 375 degrees. Brush top and edges of dough with egg wash. Bake until golden brown, firm to the touch, and an instant-read thermometer inserted into center reads 205 degrees, 35 to 40 minutes. Let cool in pan 5 minutes. Run a knife around edges of pan to loosen, then invert onto a wire rack. Re-invert onto a second rack so top side is up; let cool completely. Pastry is best served the same day.
CHEESY PULL-APART BREAD
My family absolutely loves this bread. And it's made with only 5 ingredients. For the exception of the bread, I always have everything to make this delicious cheesy bread.
Provided by Yoly
Categories Bread Recipes
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
- Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
- Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 23.9 g, Cholesterol 64.8 mg, Fat 24.8 g, Fiber 1.3 g, Protein 14.9 g, SaturatedFat 14.9 g, Sodium 618.9 mg
PULL-APART BUTTER BREAD
This is so simple! My grandson loves to make these. I fix it alot in a dutch oven when camping. Same temperature and time applies whether at home or camping.
Provided by Carol in Oregon 2
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- You will need a Bundt pan.
- Separate biscuits. Dip each biscuit into melted butter and place in Bundt pan, overlapping each layer. Pour any extra butter over the biscuits.
- Bake at 350 degrees for 35 to 40 minutes, or until golden brown on the top.
- Remove from oven and carefully turn out on serving plate.
Nutrition Facts : Calories 539, Fat 27.5, SaturatedFat 9.9, Cholesterol 20.3, Sodium 1677.2, Carbohydrate 64.1, Fiber 2.2, Sugar 11, Protein 9.1
More about "pull apart butter bread recipes"
GOLDEN PULL-APART BUTTER BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (248)Calories 150 per servingTotal Time 2 hrs 37 mins
- Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased container — an 8-cup measure works well here.
- Cover the container, and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk., Gently deflate the dough, and transfer it to a lightly greased work surface., For standard-sized buns (about the size of a typical dinner roll), divide the dough into 16 equal pieces.
BUTTER SUGAR PULL-APART BREAD RECIPE - COOKIST.COM
From cookist.com
Servings 16Total Time 1 hr
APPLE BUTTER PULL-APART BREAD - FRESH APRIL FLOURS
From freshaprilflours.com
GRANDS!™ CINNAMON PULL-APART BREAD RECIPE
From pillsbury.com
OLD SCHOOL BUTTER & SUGAR PULL APART BREAD 牛油砂糖面包
From eatwhattonight.com
BUTTERY PULL APART BUNDT BREAD - MEL'S KITCHEN CAFE
From melskitchencafe.com
CRANBERRY BRIE PULL-APART BREAD - THECOPPERWHISK.COM
From thecopperwhisk.com
THIS CHEESE AND CRANBERRY PULL-APART BREAD WILL TAKE …
From thekitchn.com
12 EASY HOMEMADE BREAD RECIPES ⋆ THE GARDENING FOODIE
From thegardeningfoodie.com
3 PULL APART BREAD RECIPE - ALFREA
From recipes.alfrea.com
JALAPENO POPPER PULL APART GARLIC BREAD - FED BY SAB
From fedbysab.com
PULL APART CHRISTMAS TREE HERB BREAD RECIPE - ALDI.COM.AU
From aldi.com.au
BROWN BUTTER PULL-APART BREAD RECIPE | PBS FOOD
From pbs.org
50 PULL APART BREADS YOUR GUESTS WILL LOVE - CHASING A BETTER LIFE
From chasingabetterlife.com
PULL-APART BUTTER ROLL LOAVES RECIPE
From southernliving.com
MARIE CURIE INSPIRED BUTTER SUGAR PULL APART BREAD RECIPE
From kitchenatics.com
25 EASY PULL-APART BREAD RECIPES FOR SHARING - INSANELY GOOD
From insanelygoodrecipes.com
PULL APART MONKEY BREAD - I WASH YOU DRY
From iwashyoudry.com
BEST PULL-APART GARLIC BREAD RECIPE - HOW TO MAKE PULL-APART …
From thepioneer-woman.com
APPLE CIDER PULL-APART BREAD | THE VANILLA BEAN BLOG
From thevanillabeanblog.com
PEPPERONI PULL-APART BREAD RECIPE-BUTTER YOUR BISCUIT
From pinterest.com
PULL APART BREAD RECIPE | HERBED BUTTER - LIVE LAUGH ROWE
From livelaughrowe.com
13 PULL-APART BREAD RECIPES
EASY PULL APART BREAD RECIPE - USING REFRIGERATED BISCUITS
From temeculablogs.com
CRANBERRY BRIE PULL APART BREAD - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
HERBED BUTTER PULL-APART BREAD RECIPE - KELLYS THOUGHTS ON THINGS
From kellysthoughtsonthings.com
#60-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #breads #easy #dietary #inexpensive
You'll also love