Cinnamon Pullapart Sourdough Loaf
There is nothing quite like pulling a very fragrant loaf of sticky goodness out of the oven and getting right into it. Just don't burn your tongue. I make sourdough with frequency and I just wanted to use up some of the dough for something other than your standard loaf. This is it. Super easy, totally beyond delicious and if you don't want to go the whole sourdough route, by all means, make another bread dough of your choosing and proceed, though bear in mind, cooking times may vary. Whatever dough blows your dress up, this thing is beyond delicious. I am AMAZED at how fast it went. I had two of my sons at home when it came out of the oven and I am not kidding when I tell you I had to burn my tongue to get in there before it vanished. So be warned. This one is addictive!
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- 1 Batch Sourdough ready to roll and bake Recipe
- 1 cinnamon stick(s)
- 1 dried or roasted vanilla bean
- 160 Grams dark brown sugar
- 100 Grams butter cubed and softened BUY
If you are not up to the whole sourdough making thing, let this be your motivation. If you are in a hurry, then just make a normal white bread dough and proceed as directed.
Have a standard sized bread tin ready to go. You don't need to butter it, but it doesn't hurt.
Place the cinnamon stick, vanilla bean and sugar into the Thermomix bowl and mill 10 sec/speed 8.
Add 60g of the butter and blend 6 sec/speed 6. Set aside.
Flour a silpat mat. Roll the dough out into a rectangle about 20cm x 30cm. Spread the cinnamon butter mixture all over the dough as close to the edges as is possible. Dot with the remaining butter.
Roll the dough into a long snake, and slice down the centre. Create a sort of braid with the two pieces of filled dough. It will be quite messy, but do your best.
Transfer the braid to the tin and push it in. Cover and allow to rise until it reaches the top of the tin. You should see plenty of cinnamon mixture and liquid will begin to form.
Preheat the oven to 200°C. Brush the liquid that is around the bread on top of the bread. Bake 20 minutes and then brush the butter that is around the edges of the tin over the top of the pull apart.
Return to the oven for a further 15 minutes or until golden and sticky and well baked.
Serve hot with more butter, just pull pieces off and enjoy!
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