Happy weekend everyone!
Finally bringing you this pull apart pancake bread recipe! This recipe took me a while to get right but it is so worth it. This pull apart pancake bread is a winner in every possible sense of the word. The layers are so important. Once you get them right, the bread will easily pull apart. The layering of the pancake dough creates that layered look that is just so tasty.
A few tips:
The key to making a pull apart pancake bread is the dough. The dough needs to rest in order to achieve a light and fluffy bread texture. I like to let my dough rest in a warm spot for at least 1 hour and 30 minutes. When the dough has doubled in size, you are good to go!
I preheat my oven to 50C for about 10 minutes. This allows the oven to be warm and not too hot. After I switch the oven off I continue making the dough. When it comes time to let the dough proof, I use the oven as a warm area for it to rest. This really helps the proofing process.
This is such a cinnamon and maple syrup dream bread, and it fits perfectly with a blob of butter and honey. I find that it can be enjoyed as breakfast but it’s just as good toasted for a midday snack. The dough is lovely and very pliable. Always remember that resting is something that needs to be done properly in order to get a nice soft bread.
How to store the pull apart pancake bread
Because this bread has no preservatives, it lasts for about 2-3 days and still feels and tastes very fresh, but unless you are storing it in the fridge in airtight container it will get hard quite quickly. I find that even after 3 days, if it seems like it’s getting stale, after I toast it it tastes amazing.
Pull Apart Pancake Bread
Course: DessertDifficulty: Difficult8-10
servings30
minutes35
minutes1-2
hoursYou have to give this pull apart pancake bread a go! This recipe has all the steps you need to achieve this and trust me, it’s just the most lavish bread you will ever try!
Ingredients
- For the dough
1/4 cup lukewarm water
2 tsp. instant yeast
1 tsp. granulated sugar
1 cup butter, soft and divided
1/2 cup granulated sugar
1 tsp. salt
2 egg, beaten
1 cup milk
1 tbsp. fresh lemon juice
4 3/4 cup plain flour
1/4 tsp. cinnamon powder
1/3 tsp. nutmeg powder
- Filling
1/3 cup butter softened
1/4 tsp. maple syrup
1/2 tsp. cinnamon powder
1/2 cup sugar
1/3 cup chocolate chips (optional)
Directions
- Combine the yeast, warm water and the 1 teaspoon of granulated sugar in a small bowl and stir to incorporate everything and then allow it to stand for 5 minutes. Once it’s starts bubbling and looking thick and foamy then it’s ready to be used.
- In a stand mixer beat the 1/2 cup butter with a paddle attachment until it’s soft and lighter in colour. Gradually pour in the 1/2 cup sugar, 1 tsp. salt and beat for 3-5 minutes on medium speed (scraping down the sides every 2 minutes). Then beat in the eggs, milk and lemon juice, then once everything has been added, pour in the yeast mixture.
- In a separate bowl whisk together the flour, cinnamon and nutmeg together. Then add in the dry ingredients to the butter mixture and at this point swap the paddle for a dough hook.
- Knead the dough for 5 minutes on medium to high speed and as much as it seems like it is too sticky, let it come together in it’s own time this should take anywhere from 5-10 minutes.
- Grease a large sized bowl with olive oil or grease proof spray and place the dough inside, cover with a tea towel and leave in a warm place to double in size (1 1/2- 2 hours).
- In the meantime make your filling by combining all your ingredients together and mixing thoroughly with a metal spoon until everything is combined and smelling of cinnamon.
- Once the dough has doubled in size, flour the counter you wish to knead the dough on and knead roughly to get some of the air out for about 2 minutes. Roll the dough out into a rectangle about 2cm thick and spread the filling on 3/4 of the rectangle. Leave the last 1/4 of the dough clean.
- Then divide the dough into 5 strips cut lengthwise and place then on top of one another, where the clean one is the last to put on top- so you will have one log with layers. The best thing to use to cut the strips is a pizza cutter if you have one. Next divide the one log into 6 equal parts. Prepare a loaf tin and grease the sides well, and then place the pancake dough squares into the tin with the layers facing upwards- spread evenly as they will expand when they rest again. Cover with cling film and allow to rise in a warm place for 1 hour.
- Preheat your oven to 180 degrees C, and bake the loaf for 35 minute or until the loaves are golden brown and cooked through.
- Enjoy warm with ice-cream or butter!
Recipe Video
