Perfect for feeding a crowd, this swirled pastry combines yeast dough with an irresistible filling of brown butter, brown sugar, and cinnamon, all baked together in a giant cake pan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 14-inch pastry
Number Of Ingredients 13
Steps:
- Dough: In a small bowl, sprinkle yeast over milk; stir until dissolved. Let sit until foamy, about 5 minutes. Stir in vanilla seeds. In the bowl of a mixer fitted with the dough-hook attachment, mix together 4 1/2 cups flour, granulated sugar, salt, and 1/2 stick butter on low speed until butter is incorporated and mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; mix until dough just comes together. Add eggs and yolk; mix until just combined, 2 to 3 minutes (do not overmix).
- Turn dough out onto a lightly floured surface, making sure to include any loose bits left at bottom of bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic; refrigerate at least 2 hours and up to overnight.
- In the bowl of a mixer fitted with the paddle attachment, beat together remaining 3 1/2 sticks butter and 2 tablespoons flour. Shape mixture into a 12-by-10-inch rectangle on a piece of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured surface, roll out dough to an 18-by-10-inch rectangle, a little over 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until it is the same consistency as the dough. With a short side facing you, place butter mixture over two-thirds of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
- Roll out dough again to an 18-by-10-inch rectangle, then fold into thirds as described above; refrigerate 1 hour. This completes the first of three turns. Repeat rolling and folding process two more times, refrigerating at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
- Wrap tightly in plastic and refrigerate at least 4 hours and up to overnight. Dough can also be frozen, tightly wrapped in plastic, up to 2 weeks (thaw in refrigerator overnight before using).
- Filling: Melt butter in a small saucepan over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately transfer to a large heatproof bowl and let cool to room temperature, about 10 minutes. Stir in brown sugar, cinnamon, and salt.
- Butter a 14-inch round cake pan. On a lightly floured surface, roll out dough to a 20-by-16-inch rectangle. Spread filling on lower half of dough, leaving a 1/2-inch border. Fold top half of dough over filling, pressing edges to seal. Using a pizza wheel or sharp knife, cut dough lengthwise into six equal strips. Coil strips into S shapes and arrange in a circle in pan. Loosely cover with plastic wrap and set aside to rise in warm spot until puffy and full of air, about 45 minutes to 1 hour.
- Preheat oven to 375 degrees. Brush top and edges of dough with egg wash. Bake until golden brown, firm to the touch, and an instant-read thermometer inserted into center reads 205 degrees, 35 to 40 minutes. Let cool in pan 5 minutes. Run a knife around edges of pan to loosen, then invert onto a wire rack. Re-invert onto a second rack so top side is up; let cool completely. Pastry is best served the same day.
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Reanna Askew
[email protected]This bread is so versatile. I've served it with everything from soup to salad to cheese and crackers.
Asti Hapi
[email protected]I love that this recipe uses brown butter. It adds such a rich flavor to the bread.
Rajpoot Singh
[email protected]This recipe is a lifesaver! I'm always looking for easy and delicious recipes, and this one fits the bill perfectly.
Bernard Chausse
[email protected]I've tried a lot of pull-apart bread recipes, but this one is by far the best. It's so simple but so delicious.
krishna Gamer
[email protected]This bread is perfect for any occasion. I've made it for parties, potlucks, and even just for a snack.
Cchsy Gfdi
[email protected]I'm not a huge fan of bread, but this recipe changed my mind. It's so flavorful and addictive.
Rao Nawab
[email protected]This recipe is a must-try for any bread lover. It's so easy to make and the results are incredible.
aisha mohamed
[email protected]I made this bread for my family and they loved it! It was gone in minutes.
Nancy Hunter
[email protected]This is the best pull-apart bread I've ever had. It's so soft and fluffy.
darrel graham
[email protected]This bread is amazing! The brown butter adds a rich, nutty flavor that is to die for.
A.J. Love
[email protected]I love this recipe! It's so easy to follow and the bread always turns out great.
Eva Ugay Sapitula
[email protected]This recipe is a keeper! The bread turned out perfectly and it was so delicious. I'll definitely be making it again.
Eliceo Alvarez
[email protected]I've made this bread several times now and it's always a crowd-pleaser. It's the perfect combination of sweet and savory.
Mark Chastain
[email protected]This brown butter pull-apart bread was a hit at my last dinner party! It was so easy to make and everyone loved the gooey, buttery center.