Vegan Pull-apart Cinnamon Bread
Here is the first bake since I departed for a long vacation with my family. The bread that I made today is my second try. My kid showed me the picture from the web and require me to make it for them during their tea time a long time ago. I fell in love with it instantly, it’s such a moist and fluffy, soft bread that’s I never made before. Thanks to Joy, she lent me to her recipe.
I haven’t been here quite a few weeks since. And I had read through all the blogger’s wonderful posts if I could squeeze any resting time, I missed you all a lot.
I am back now, being a long vacation away with my family. I’m glad to be back to my little cosy kitchen and back to my baking journey again.
We have been to Canada for more than two weeks, it was such a once in my life holiday. We’ve been eye catching so many mountains, lakes, rivers, towns, villages, lots of national parks and even glaciers…, they all amazing!!!
Every destination is different from the others, we’re just wondering our eyes when we reach every spot of perspective. Can you guess how many photos that we took? Thanks to the digital camera invention, we could take any pictures as we like freely without any worry.
Again, back to my bread, I adapted the idea from Joy but did some modification. I prepared the bread starter the night before and added into the main dough for extra to make the bread proof perfectly moist and soft. And the path to get the dough, I did some changes as well. You can compare to the original recipe and decide which way to suit you.
Vegan Pull-apart Cinnamon Bread
For the starter:
- 75g Strong flour
- 75ml Water
- 1/2 tsp Active dried yeast
- Mix the yeast with the lukewarm water and set aside for 5 minutes.
- Sieve the flour into the yeast mixture and use a spatula to mix, and leave in the room temperature for an hour, then keep in the fridge for overnight.
For the dough:
- 2 3/4 cups Plain flour
- 1/4 cup Light brown sugar
- 2 1/4 Active dried yeast
- 1/2 tsp Sea salt
- 2 tbsp Nut butter
- 1/4 cup Lukewarm water
- 1/3 cup Nut milk or water
- 2 tbsp Flax meal + 6 tbsp Water, (or 2 eggs for non-vegan)
- 1 tsp Vanilla extract
For the Filling;
- 1/2 to 1 cup Molasses sugar (I use 1/2 cup)
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1 1/2 tbsp Nut butter, melted (the original recipe use 50g butter)
- Whisk together the dried yeast with half of the lukewarm water, set aside for 5 minutes to activate it.
- Whisk together the ground flax meal with the other half of the lukewarm water, set aside for 5 minutes to use.
- I use my stand mixer to whisk together the sieved flours, sugar, and salt. Add the yeast mixture and the flax meal mixture, then follow the starter and the other liquid, except the nut butter.
- Set off the process with the stand mixer from low to high until it shapes a rough dough, add the nut butter and keep on the kneading, until the dough come off from the side of the mixer bowl.
- Pinch a lump of the smooth dough and pull all the sides outwards, if the dough can stretch out without tearing off and can see the light when you hold it over to the window. That’s right.
- Grease the stand mixer bowl and place the dough in it, cover with plastic wrap and a clean kitchen towel. Place in a warm place and allow to rest until doubled in size, about 1 1/2 hours. (Or, the dough can be risen until doubled in size, then chill in the fridge for overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out.)
- While the bread rises, whisk together the sugar, cinnamon, and nutmeg for the filling. Set aside. Melt the butter until browned. Set aside. Grease the chiffon cake tin or a two loaf tin. Set aside.
- Deflate the risen dough and knead, if the dough too wet, add some flour into the dough. Cover with a kitchen towel and let rest for 10 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12″ x 20″ long or 30.5cm x 50.5cm long. If you can’t get the dough to the measurement, that’s alright. Just roll it as large as your dough will go. Use a pastry brush to spread the melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixtures.
- Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices one again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the baking tin and allow in a warm place for 30 to 45 minutes until almost doubled in size.
- Place a rack in the center of the oven and preheat the oven to 350F, 180C, 160C (fan oven), or gas mark 4.
- Place the baking tin in the oven and bake for 20 minutes first, then transfer to the bottom shelf and bake for another 10 to 15 minutes until it cook and the top is very golden brown.
- Remove from the oven and allow to rest for 20 minutes before serve.
- This bread is best served the day it’s made, but it can also wrap and kept at room temperature for up to 2 days.
- Recipe adapted partly from Joy the baker. I handle the dough with my own way, but the original recipe has all the steps by step pictures, you can take it as a reference.
- The sugar and the butter content for the fillings, I have cut back to my diet.