Chocolate Cinnamon Pull-Away Bread
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 245, total fat 10 G., saturated fats 5 G., proteins 5 G., carbohydrates 37 G., fiber 2 G., cholesterol 12 mg, sodium 280 mg, sugar 13 G.
Calories 245, total fat 10 G., saturated fats 5 G., proteins 5 G., carbohydrates 37 G., fiber 2 G., cholesterol 12 mg, sodium 280 mg, sugar 13 G.
The beauty of pull-apart bread is that you don't have to cut it. It's baked already sliced, and the slices, layered with chocolate, cinnamon, and butter, stick together deliciously in the oven. Place the bread on the table for everyone to tear off a slice and enjoy with a cup of coffee or tea. This bread is made with store-bought dough, so you won't have to fuss over dessert for long.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g frozen white bread dough, thawed
- 110 g semi-sweet chocolate, finely chopped
- 1/3 cup sugar
- 1/4 tsp ground cinnamon
- 4 tablespoons unsalted butter, room temperature
- 1 tsp vanilla extract
- A pinch of salt
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Cooking the dish according to the recipe:
- On a lightly floured work surface, roll out and stretch the dough into a 30cm square.
- Combine the chocolate, sugar, and cinnamon in a bowl. Combine the butter, vanilla extract, and salt in a separate bowl, then spread the mixture over the dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and stack them into 4 piles of 4 squares each.
- Place each stack sideways in a greased 22x32cm loaf pan. Carefully separate the layers of dough to fill the entire pan. Sprinkle with any remaining chocolate chips.
- Cover the dough pan tightly with cling film and place in a warm place until the dough has doubled in size, for 1-2 hours.
- Preheat oven to 350°F (175°C). Bake the bread until golden brown and cooked through, 40-45 minutes (cover with foil if the bread is browning too quickly). Let cool in the pan for 15 minutes, then loosen the edges with a knife. Transfer to a plate and let cool for 30 minutes.
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