Cinnamon Sugar Pull-Apart Bread

joythebaker.com

Cottonwoodlady

subheading: For the Dough:

3 cups all-purpose flour

¼ cup granulated sugar

2 ¼ teaspoons (1 envelope) active dry yeast

½ teaspoon salt

2 ounces unsalted butter

⅓ cup whole milk

¼ cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

subheading: For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

* *This is the original recipe I tested and use. Some bakers have found that the dough doesn’t rise, because the yeast is not first activated in warm water. As a fail-safe, feel free to activate your yeast first. To activate yeast, whisk yeast into 3 tablespoons of warm water. The water should be between 105 and 115 degrees F. Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy. Your yeast is ready to go! If the mixture does not foam and froth, toss the yeast and try again with another package of yeast. Add the activated yeast when you combine the wet and dry ingredients. note: *This is the original recipe I tested and use. Some bakers have found that the dough doesn’t rise, because the yeast is not first activated in warm water. As a fail-safe, feel free to activate your yeast first. To activate yeast, whisk yeast into 3 tablespoons of warm water. The water should be between 105 and 115 degrees F. Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy. Your yeast is ready to go! If the mixture does not foam and froth, toss the yeast and try again with another package of yeast. Add the activated yeast when you combine the wet and dry ingredients.

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