Coffee Pull-Apart Bread - #BreadBakers

My nephew's daily cup of Milo is sweetened with condensed milk. One day his Milo tasted a bit different. Better different. Had Milo changed the formula? But then cups of coffee started tasting better too. What on earth was going on? The same ingredients were being used as before - water, Milo/Coffee, condensed milk. It took a couple weeks of great cups of Milo and coffee to figure it out. We had inadvertently picked up flavoured condensed milk at the supermarket. We didn't even know that that existed! These cans have cinnamon, nutmeg, and vanilla. Now, all cups of coffee and Milo are made with flavoured condensed milk. I'm not much of a hot beverage drinker but the new condensed milk has me making myself a cup now and then. 

Source: Seprod, Jamaica

The better tasting cups of coffee were my inspiration for this month's Bread Bakers. I'm the host this month and chose pull-apart breads as the theme. Be sure to scroll down to see what the other bakers made! I usually use a simple dough when I make a pull-apart loaf but this time, I decided to use a dough with tangzhong. This resulted in a dough that was silky and soft. The loaf itself seemed to rise a bit more than normal. It's a great tasting loaf and it's been hard to not eat the entire thing by myself.

Coffee Pull-Apart Bread 

Ingredients

Flour Paste

125 millilitres water

25 grams

Final Dough

350 grams flour 

2 teaspoons instant yeast 

All of the flour paste 

125 millilitres milk

1 egg

1 teaspoon vanilla

25 grams sugar 

1 teaspoon salt 

28 grams butter, softened

Filling 

3/4 cup light brown sugar 

1 1/2 tablespoons instant coffee

1 teaspoon cinnamon 

pinch of nutmeg

2-3 tablespoons butter, softened

Directions 

Flour Paste: Over medium-low heat, stir together the flour and water for the flour paste. Keep stirring until the mixture thickens and is the consistency of pudding. Remove from heat and set aside to cool to room temperature. 

Final Dough: In a mixer bowl, combine flour and yeast. Mix together the flour paste, milk, egg, and vanilla. Add this to the flour mixture and mix until the flour is just moistened. Let rest for 15 minutes. 

Add the sugar and salt and knead using a dough hook for 5 minutes. The dough will be very sticky. Add the butter, a tablespoon at a time, and knead for another 5 minutes. The dough will become smooth.

Refrigerate overnight or set aside at room temperature to double. 

Filling: Mix together sugar, instant coffee, cinnamon, and nutmeg. 

When the dough is ready, roll out to approximately 20" x 12". Spread the softened butter across the dough and then sprinkle evenly with the filling. Slice the dough into 6 strips measuring approximately 12" x 3 1/3". Stack the strips and then cut the strips into 6 pieces measuring approximately 3 1/3" x 2". 

Place these in a greased 9" x 5" loaf pan. Ensure that the for the end pieces, the filling is facing inward. 

Cover and let proof for about 30 minutes or until doubled. While the dough is proofing, preheat the oven to 350 F. 

Bake 35-45 minutes until the loaf is nicely browned. A too lightly coloured dough might mean the center isn't fully cooked. If the dough is getting dark too quickly, tent with a piece of foil. 

Enjoy. 

Notes

• Dough recipe adapted from Christine's Recipes.

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.