Brown Sugar Cinnamon Walnut Pull-apart Bread
When it's freezing cold... I just crave cinnamon bread so much. Enjoying a warm piece... That feeling is better than first love, okay! It's something that brings warmth to people. Why does my mind picture someone holding a cinnamon roll, staring out the window at the heavy snowfall outside? You know, in the south, snow is rare even when it's freezing. (I slipped) Besides... Cinnamon powder is a fantastic thing. It's said to be especially good for the stomach. It has the effects of dispelling cold, relieving pain, promoting blood circulation, and regulating menstruation. It helps lower blood sugar and lower blood lipids. For more details, check Baidu. ( ´▽｀) The mold I used is a 7-inch hollow pan!
Ingredients
Steps
For the bread ingredients, except for butter, add liquids first, then powders. Place the yeast in the middle on top! Separate the sugar and salt. Put into a bread machine, stand mixer, or knead by hand...( ´▽｀)
To make this bread, you only need to achieve this kind of moderately thin film! Generally, bread machines can't reach this stage. I usually knead for one cycle, add butter, and knead for another half cycle, then take it out and slap it around...
This dough film is perfect for making toast!
Place the kneaded dough into a bread machine or large bowl to ferment. Cover with plastic wrap!
Melt the butter in the filling by heating it over water. Mix the brown sugar and cinnamon powder until smooth. The brown sugar should be in powdered form. If using chunks, heat them together with the butter. I bought Sukemang fine sugar and noticed they also had brown sugar, so I grabbed a bag to try it! It's pretty good stuff..(^_^)v
Mix with the walnut kernels. The walnut kernels need to be roasted. Break the larger pieces into smaller ones! You can bake them in the oven for a while to make them more aromatic...
Ferment the dough until it doubles in size.
Dip a finger in flour and poke the dough. If the indent doesn't spring back, it's ready. If it springs back, it's not done fermenting yet! If it collapses, it's over-fermented!
Take out the fermented dough using your hands or a scraper. Press it flat to release air. You can pierce the bubbles... Shape it into a ball, place it in a plastic bag or back in the large bowl, and let it rest for 5-10 minutes!
After resting, press the dough flat and roll it out into a large sheet. I had my kid roll it out because I was busy cooking...(｡ì _ í｡) Sprinkle some flour at the bottom to prevent sticking.
Spread the mixed filling over it... Cover the entire surface! Then sprinkle with crushed walnuts.
Roll it up...
Use a knife to cut it into sections. No need to cut them too thick.
Grease the mold to prevent sticking! The bottom layer can be placed randomly. The top layer should have the cut side facing up and arranged in a circle; it'll look better after baking! (Or you can just toss them randomly.) Put it in the oven and start the fermentation function. Place a bowl of hot water inside. If there's no fermentation function, replace the hot water frequently!
After fermenting until it doubles in size, take it out... (Preheat the oven to 180°C). Brush the surface with egg wash! It could ferment a bit longer, but I was in a hurry to go out, so I couldn't wait. ╮(￣▽￣"")╭
Bake at 180°C for about 35 minutes on the middle-lower rack and take it out. Lightly tap it! Cover it with foil later in the baking process to prevent over-browning... Still no photo inside the oven, because my oven light is broken... (≧∇≦)
Sift powdered sugar on top...
It smells amazing, okay!
I want to tear off a piece.... (˶‾᷄ ⁻̫ ‾᷅˵) It's the real showstopper, okay! This must be eaten hot, must be eaten hot! If it cools down before eating, it's recommended to warm it up in the oven for a while!