Per le ricetta in ITALIANO, clicca QUI!
I am back! Officially and forever! I will never leave you guys again!
After weeks of packing, moving, unpacking I finally have a new home and…wait for it…a proper oven! Last weekend I had finally time for playing in my kitchen and I’ve made many new dishes: cookies, pastas, and also bread!
This was not my first time at making pull-apart bread, in fact here on expatcucina I have already posted a first recipe for making cinnamon pull-apart bread.
Today’s recipe uses sweet orange marmalade, dry cranberries and brown sugar but you can modify the filling as you like, dressing the bread with simple butter and cinnamon, or with ham and cheese for a savory option. Just have fun with it!
Ingredients (make 1 loaf):
for the sponge
- 50 g of all purpose or bread flour
- 2 tbsp dry instant yeast
- 65 ml whole fat milk
- 1 tbsp sugar
for the bread
- 200 g all purpose or bread flour
- 60 ml whole fat milk
- 40 g sugar
- 100 g dry cranberries
- 3 tbsp brown sugar
- 190 g sweet orange marmalade
- 45 g butter
- 2 small eggs
Let’s start off with the sponge. Heat up the milk to lukewarm, then add yeast and sugar, stir it and let it stand on your counter for about 10 min or until it becomes all freaky and bubbling…which when talking about yeast are good things!
Next up, add 50 g of flour, give it a stir, cover with plastic wrap and let it rest for about 30 min or until doubled in size.
I miss pictures here…but I am imperfect this way… 🙁
In a bowl of your electric mixer combine 200 g of flour and 40 g of sugar, then grab 45 g of butter, 60 ml whole fat milk and 1 small egg.
Melt the butter and add all the ingredients (together with the sponge) to the bowl with flour.
Turn on your mixer to low speed and knit the dough for 10-15 min or until it gets smooth and soft. NOTE: if dough is too sticky add a few more tbsp of flour.
Cover with plastic wrap and let it rise for about 2 hours or until doubled in size.
Roll out dough onto a floured surface and spread it with orange marmalade, sprinkle the brown sugar and the dry cranberries.
Cut the dough into 6 strips,
then stack all the strips into one stack. Cut the stack of strips into 5-6 slices.
Place the stacks sideways into a buttered bread pan.
Cover with plastic wrap and let it stand on your counter for about 40 min. then beat up one egg and lightly brush the top of the bread. Bake at 180 C for about 30 min or until golden-brown.
Remove from the oven and let it cool down before serving.
If you make this recipe, tag me on IG @the_fit_mediterranean