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Cinnamon pullapart Cinnamon Pullapart2

I am not very good using yeast. Fermentation at home is a challenge, specially in winter. But I found a room upstairs with a constant warm temperature and my breads are now rising properly.

This one is just delicious and  the nutmeg touch combines very well. It looks more complicated than it really is. give it a try and enjoy the process…and the result.

Today’s music. Sisters of Mercy by Leonard Cohen.


  • 450gr. Plain Flour.
  • 60gr. White Sugar.
  • 7gr. Dried Yeast.
  • 50gr. Butter.
  • 80ml. Whole Milk.
  • 60ml. Water.
  • 2  Eggs.
  • 1 Teaspoon Vanilla Extract.
  • Half Tea spoon salt.

For the filling we will use:

  • 225gr. White Sugar.
  • 2 Tea spoons ground Cinnamon.
  • Half Tea spoon fresh ground Nutmeg.
  • 50gr. Butter.


Put in a bowl 300gr. of flour, the white sugar and yeast. Mix and reserve.

Whisk the eggs and reserve.

Put in a sauce pan the butter, milk, water and vanilla extract. At low heat, melt the butter and remove from the heat. Let it cool down until it reaches around 40 degrees. Add this mix to the bowl with the flour. Mix well. Add the eggs and mix. Add the rest of the flour and mix with a spatula until all ingredients are integrated. The dough will be sticky.

Transfer the dough to a bowl spread with a bit of sunflower oil. Cover with cling film . Place it in a warm place (21/22 degrees) until  doubled in volume(approx. 1 hour).

While the dough is rising, mix the sugar, cinnamon and nutmeg for the filling. In a small pan melt the butter until becomes slightly brown. Reserve.

We are coming back to the dough.  Add 2 table spoons of flour and mix well using your hands. Cover with a clean tea towel and let it rest 5 minutes.

Spread some flour on a clean flat surface. With a roller, roll the dough out to a rectangular shape. It should be around 4-5mm thick.

Using a brush, spread the melted butter on the dough. Sprinkle the sugar, cinnamon, nutmeg mix on top.

Spread some butter on a loaf baking tin and sprinkle a bit of flour.

With a sharp knife, divide the dough in 6 strips. Stack the strips one on top of the other. Now, divide it in 6 squares. Place the dough squares in the baking tin like a flip book. Cover with a clean tea towel and let it rest in a warm place for 45 minutes.

Pre heat the oven at 170 degrees.

Bake for 30-35 minutes. The top should be golden brown. Let it cool down for 30 minutes and remove from the baking tin.

Enjoy it!!