Pull-apart Cinnamon bread
A perfect cake for sharing
Servings: 1 bread
Equipment
- Rolling pin
- Bred pan
- Kitchen knife
- Kitchen towel
Ingredients
- 1/2 sized portion of overnight sweet dough or quick version Click the link for the recipe
- 1 Vanilla custard Click the link for the recipe
- 50 g sugar
- 3 tbsp cinnamon
- 1 handful of some good raisins we use sultana or golden
- 50 g icing sugar
- Water
Instructions
- Start by letting the raisins soak in water, this will make them a bit juicier. Let them rest for 20 minutes or so.
- Find a large table surface in your kitchen and get you overnight sweet dough, custard, sugar, cinnamon, and the raisins.
- Take a rolling pin and make a large rectangle of the whole dough. Try to get it down to 5 mm thick.
- Add the custard, use the back of a spoon to smear it out over the whole surface.
- Spread the cinnamon over the surface through a strainer and drizzle raisins and sugar on top.
- Now you are ready to start cutting but first, bring out a bread form and butter it up on the inside.
- Grab a knife and start cutting your rectangle into stripes along the short side of the rectangle. Try to get the strips as wide as the bread form is tall.
- Then try the best you can to stack all the stripes on top of each other.
- When you have a stack of strips start dividing it into square pieces.
- Then stack the square "Sandwiches" up against each other inside the bred form, in such a way that you are able to see the layers from the top. Perfect!
- Now if you're like me your kitchen will pretty messy, so cover your bedform with a plastic bag, and start cleaning.
- Set the oven at 180 degrees Celsius
- Let the dough get a total of 1,5 half hours of second proofing before you bake it, for about 30 to 35 minutes
- Leave to cool, this is optional
- Mix the icing sugar with water until you get a "runny" viscosity, and sprinkle it on top of the cake.