Let's have some breakfast, shall we?!
When I first saw this on Joythebaker
, I just couldn't resist making it, I knew I just had to do so. I was drooling all over my laptop screen; literally. Even after just finished my dinner and dessert, I was craving for these delicious yums!
I believe good things should be shared. Now you can make some for yourself too and share it with your friends and family, or not and have it all to yourself :)! hehehe
Here's what you need:
For the dough
2 3/4 cups plus 2 tbsp all purpose flour
1/4 cup castor sugar
2 1/4 tsp active dry yeast/instant dry yeast
1/2 tsp salt
1/4 cup unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, room temperature
1 tsp vanilla extract
For the filling
1 cup castor sugar - seems alot, I know
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg (I did not have these on hand, so I omitted it)
1/4 cup unsalted butter, melted until browned
What you need to do:
1) In a large mixing bowl, whisk 2 cups flour, sugar, yeast and salt. Set aside.
2) Whisk eggs and set aside.
3) Melt milk and butter together until butter has just melted in a small saucepan (keep an eye on this, you do not want to boil the milk). Remove from the heat, add water and vanilla extract. Let mixture stand for a minute or two, or until mixture registers 46-51 degrees C.
4) Pour the milk mixture into the dry ingredients and mix with a spatula.
Add the eggs and stir, until well incorporated. (it will come together eventually, you should not see egg liquid otherwise continue stirring!)
Add remaining 3/4 cups of flour and stir. Do not overwork it.
5) Place the dough in a large greased bowl, remember to coat it both sides. Cover with cling wrap and a clean kitchen towel and set aside in a warm area. (I just put a bowl of hot water on the bottom rack with the dough bowl sitting on the rack above in the oven with the door shut - it helps to speed up the process). Takes about an hour. Let it rise into doubled in size.
6) While waiting, whisk together sugar, cinnamon and nutmeg(omitted) for the filling. Set aside.
Melt butter until browned. (Butter should look golden light brown, take off the heat, as it continue to cook after that, you do not want it to be too browned). Set aside. Grease your load pan.
7) Deflate the risen dough and knead about 2 tbsp of flour into the dough. Cover with a clean kitchen towel and let it rest for 5 minutes for the gluten to relax.
On a lightly floured surface, roll out the dough. It should be 12 inches tall and 20 inches long.
Use a pastry brush to spread the melted butter all over the dough.
Sprinkle with all the sugar and cinnamon mixture. (Yes, all)
8) Slice the dough vertically into 6 equal-sized strips.
Stack them on top of one another and slice it 6 times again.
Layer it into the loaf pan. Place a kitchen towel over the pan and allow to double in size in a warm place for 30-45minutes.
9) Pre-heat oven to 175 degrees C. Once your dough have doubled in size, place the pan on the middle rack in the oven and bake for 30-35minutes until the top is very golden brown. If it is only lightly browned, the center might not be cooked yet. So make sure to cook it until it is deep golden brown.
10) Remove from the oven and let it rest for 20-30 minutes, I know you can't resist putting one in your mouth now, try not to, but if you really can't resist, just because not to burn yourself. The bread should slide off the pan, if not, run a knife around the edges to loosen it.
The bread can last up to 2 days but I'm sure such goodness won't last till then.
That wasn't too hard right :)