Pull-Apart Bread Dough
| Summary | |
|---|---|
| Prep time | 30 min + rising time 2+ hours |
| Cook time | n/a |
| Source | 100 Morning Treats by Sarah Kieffer (pg 269) |
| Yield / serves | ~2.5 lbs dough |
| Rating | Very good |
This is a base recipe for a number of recipes in 100 Morning Treats such as...
Ingredients
- 1/2 c warm whole milk (100-110F)
- 2 t active dry yeast
- 3 large eggs, at room temperature
- 2 T honey
- 1 T sugar
- 1 1/2 t salt
- 3 c + 2 T all-purpose flour
- 8 T unsalted butter, cut into 1-inch pieces, at room temperature
Preparation
Grease a large bowl. In the bowl of a stand mixer fitted with a paddle, combine the milk and yeast on low speed, then let sit until the yeast has dissolved, about 5 minutes. Add the eggs, honey, sugar, and salt and mix until well combined.
Add the flour, mixing on low speed until incorporated, 1-2 minutes. Add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough until all the little butter pieces are incorporated, 1-2 minutes. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Remove the plastic and place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Give the bowl a quarter turn and fold the dough over again. Repeat six to eight more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let dough rise for 30 minutes. Repeat this series of folding the dough three more times, every 30 minutes, for a rise time of 2 hours.
Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 3 days.
