Is there anything better than a sweet dessert bread? Not unless it is filled with surprise fillings and is in the shape of a delicious pull apart bread that you can eat also at breakfast!
I love making yeast breads, I love the smell while they are baking in the oven, I love the kneading and the rising and best of all I love them warm out of the oven.
But to tell the truth I rarely make sweet bread. I quite often make homemade Pizza and Savory Breads. But sweet breads such as this Sweet Surprise Dessert Bread have always kind of intimidated me, until now!
I don’t know why, but I always had it in my head the sweet yeast bread would taste, well yeasty. But not so, this Sweet Surprise Dessert Bread came out soft and delicious, and not overly sweet.
I know a lot of people get put off making yeast bread because they think it is too much work or it takes too much time. Maybe a little time but not much work and totally worth it.
If you prefer to use your stand up mixer with the hook attachment then that is fine too. Just remove it from the bowl when almost combined and knead it for approximately 10 minutes.
When flattening the balls for filling, flatten with the palm of your hand and gently stretch with your fingers, don’t use a rolling-pin because it is too hard on the dough. My husband’s Pastry friend told me that one.
Remember if you flatten them as much as possible then add more filling, and just make sure you seal the ends really well so the filling doesn’t come out while baking.
Roll back up into balls, place in cake pan seam side down. Let rise for a couple of hours, brush with a beaten egg and melted butter combination.
And there you have a Sweet Surprise Dessert Bread. Now just bake it and eat it while it is still warm, I dare you not too! Enjoy!
- PASTRY DOUGH
- 2 1/2 cups flour 300 grams
- 2 tablespoons butter softened 30 grams
- 1/4 teaspoon salt 1.40 grams
- 1 3/4 teaspoon yeast 5 grams
- 1 teaspoon vanilla 2 ml
- 1 egg
- 2 1/2 tablespoons sugar 40 grams
- 1/2 cup + 1/2 tablespoon milk 125 ml
- 1. Nutella
- 2. Mini Chocolate Chips
- 3. Jam
- 4. Brown Sugar Cinnamon Filling **
In a large bowl whisk together flour,salt and sugar, add yeast and mix gently, make a well in the middle and add egg, butter and vanilla, mix with a fork, slowly add milk (warm to a little bit warmer than room temperature). Continue to mix with a fork until it is almost all together.
Then move to a lightly floured flat surface and knead for approximately 15 minutes or until dough becomes smooth and elastic. Form into a ball, cover with plastic and refrigerate for 40 minutes.
Remove from fridge and form into 12 small balls, flatten one ball at a time (keep the other balls covered with a tea towel) with the palm of your hand, pulling and stretching gently with your fingers. Fill with desired filling (1 heaping teaspoon or more), seal edges together and gently form into a ball again, making sure edges stay sealed, place seal side down in parchment paper lined 9 - 9 1/2 inch (24 centimeter) cake pan, leaving them slightly apart, cover well with a tea towel (I use a folded up tablecloth) and let rise 2 hours in a draft free warm area. Brush with a mixture of 1 beaten egg and 1 tablespoon of melted butter (I never use all the mixture). Bake in a pre-heated 320° (160° celsius) oven. Bake for approximately 35-40 minutes or until golden. Let cool slightly and dust with powdered sugar. Enjoy!
** Brown Sugar Cinnamon Filling - 2 tablespoon butter, 1 teaspoon cinnamon, 1/4 cup + 1 tablespoon brown sugar, in a small bowl, mix together until well combined.
**Inspired by Il giornale “Alice” October 2015.