Kruh s cimetom / Cinnamon sugar pull-apart bread

Please scroll down for English

Kada je prije nekoliko mjeseci izvjesna Joy na svom simpatičnom blogu Joy the Baker objavila recept za ovaj kruh, nastala je pomama koja još uvijek ne jenjava. I sama sam se priključila kultu obožavatelja ovog recepta te ga napokon isprobala. Tijesto je premazano maslacem, vanilijom, šećerom i cimetom (vjerojatno vam je jasno kakav se divan opojan miris širi tijekom pečenja). Tijesto je podijeljeno na listiće koje ćrpkate nestrpljivim prstima (provjereno-nećete moći dočekati da se prohladi). Šećer pomiješan s cimetom se tijekom pečenja karamelizira sa maslacem pa se na dnu kruha stvori ljepljivi sloj karamele. Nadam se da ste sad nagovoreni na probu ovog recepta :)

Dakle, originalni recept nalazi se ovdje. U mom izdanju doživio je minimalne preinake, a možda ste ga već zapazili i kod naše Lane na La cuisine creative te Maxivide na Zaboravljene poslastice. U premaz sam dodala vaniliju te dio šećera zamijenila smeđim šećerom, a izbacila muškatni oraščić.

Tijesto:

• 400 g glatkog  brašna
• 1 vrećica suhog kvasca
• 30 g šećera
• 1/2 žličice soli
• 60 g maslaca
• 80 ml mlijeka
• 60 ml vode
• 2 jaja

Premaz:

• 100 g šećera
• 100 g smeđeg šećera
• 55 g maslaca
• 2 žličice mljevenog cimeta
• 1 žličica arome vanilije

1. Zamijesite tijesto:  pomiješajte brašno, sol, šećer i suhi kvasac. Maslac otopite s mlijekom i vodom pa dodajte suhim sastojcima. Na kraju dodajte lagano umućena jaja i zamijesite mekano tijesto. Površinu tijesta lagano nauljite, pokrijte posudu krpom i ostavite tijesto da se udvostruči na toplom, 1 sat.

2. Udvostručeno tijesto istresite na pobrašnjelu površinu. Lagano ga premijesite pa razvaljajte u obliku pravokutnika debljine oko pola cm.

3. Pripremite premaz: otopite maslac, dodajte mu aromu vanilije i ovime premažite razvaljano tijesto. Pomiješajte šećer, smeđi šećer i cimet pa ravnomjerno rasporedite po tijestu. Tijesto prerežite uzdužno na 6 traka. Traku složite jednu na drugu pa ih poprečno prerežite na 6 jednakih dijelova.

4. Kalup za kruh (veličine 22.5 x 12.5 cm) obložite pek papirom. U njega poslažite izrezane komade tijesta, prerezanom stranom prema gore. Poslažite ih jedne do drugih, pokrijte čistom krpom i ostavite da počivaju 30 min.

5. Pećnicu ugrijte na 180 C. Kruh pecite 30 min. Pustite da se malo prohladi i poslužite toplo.

                                                    Cinnamon sugar pull-apart bread

When Joy from Joy the Baker published recipe for cinnamon sugar pull-apart bread, it caused massive cinnamon sugar pull-apart bread making. Our food blogging community went into a frenzy and started baking it. Couple of days ago, I finally joined the "cinnamon sugar bread club" and made it myself. And ate almost all of it myself. And made a decision to make it again soon. Because it's perfect.

Besides the fact that it's fun to make, this bread is soooo good! Cinnamon, sugar and butter melt as the bread bakes and create caramel layer on the bottom. It's best when it's warm, although I'm sure you won't be able to keep your fingers off the hot bread. You will want to pull apart those soft flavorful layers and won't be able to stop yourself :)

Recipe adapted from Joy the Baker.

For the Dough:

• 2 3/4 cups all purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 envelope) active dry yeast
• 1/2 teaspoon salt
• 2 ounces unsalted butter
• 1/3 cup milk
• 1/4 cup water
• 2 large eggs, at room temperature

For the Filling:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 ounces unsalted butter
• 1 tsp vanilla extract

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  Set aside. Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water.  Let mixture stand for a minute or two. Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  

While the dough rises, whisk together the sugar and cinnamon  for the filling.  Set aside.  Melt 2 ounces of butter until browned. Add vanilla to it.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Knead about 2 tablespoons of flour into the dough.  On a lightly floured surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  Spread melted butter across all of the dough.  Sprinkle with sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 minutes.

Preheat oven to 350 F. Bake for 30 to 35 minutes, until the top is very golden brown.  A nice, dark, golden brown will ensure that the center is cooked.

Let rest for 20 to 30 minutes. Serve warm