This March, we celebrate National Women’s History Month. We recognize and remember all the formidable women who made a difference in our history. One of the women that is truly inspiring is Nobel Peace Prize awardee Marie Curie. She is the first woman to win a Nobel Peace Prize and the only woman to win it twice. Her pioneer research on radium and radioactivity paved the way for studies on energy conservation. I also learned that she lived on bread and butter while diligently working on her experiments. Thus, this recipe for butter-sugar pull apart bread is inspired by her hard work and dedication.
Carbs are an important part of our diet. Our body gets energy from carbs which fuels the vital organs such as the brain, kidneys, and central nervous system. If you exercise frequently, carbs should be a crucial energy source. I tried a low-carb diet to lose weight but it seems that my body needs the carbs. I resulted to just counting calories and staying away from fatty foods to manage my health and weight.
Butter-Sugar Pull Apart Bread for the Win!
I love this pull apart bread! I like bread that’s a bit elastic and chewy rather than the crumbly ones. I made a batch with butter and sugar on top and another batch with butter, garlic, and chives. Both versions are equally delicious!
You can get creative with this bread and substitute the sugar with your desired toppings. A friend of mine skipped the sugar and topped it with jam while still warm from the oven. This pull apart bread is perfect for breakfast with a nice, hot cup of coffee or cocoa. You can also serve it as dinner rolls with some pasta or steak and veggies.
Bread is one of the staple foods in our diet as it contains carbs. It can also be eaten anytime of the day.
Don’t forget to share this recipe with your friends!
Butter-Sugar Pull Apart Bread
For the Overnight Dough
- 100 grams bread flour
- 70 grams boiling water
For the Bread Dough
- 300 grams bread flour
- 100 grams plain flour
- 80 grams sugar
- 20 grams milk powder
- 1 tbsp instant yeast
- 1 tsp salt
- 1 large egg
- 175 grams cold water
- 60 grams butter
- 3-4 grams per piece butter cubes
- 1 egg yolk for brushing
- To make the overnight dough, in a bowl combine bread flour and boiling water. Cover the bowl with cling wrap and refrigerate overnight.
- The next day, combine the bread flour, plain flour, salt, sugar, and milk powder in a mixing bowl. Create a hole in the middle of the flour mixture and add the yeast. Mix on low speed at approximately 30 seconds.
- Gradually add the water before adding the egg. Beat at a low or medium speed until you have a rough dough.
- Add the overnight dough and beat until well combined.
- Add the butter and beat until the dough can be stretched thinly and is elastic.
- On a floured surface, knead the dough for a minute. In a mixing bowl, set it aside in a mixing bowl for 40 minutes, covered in damp cloth, for proofing.
- When the dough has doubled in size, punch gently to release the air.
- Separate into 12 even portions and arrange it on a baking sheet. Set aside for about 10 minutes.
- Divide the dough further into smaller pieces, about 30 grams each, and arrange them in an 8-inch greased square tin, without touching each other.
- Let the bread dough proof for another 40 minutes. To speed it up, place some boiling water in a large bowl, place the tin over it, and leave in an enclosed area such as the inside of an oven or microwave that is turned off.
- Once the dough has doubled in size, make slits to divide each bread portion.
- Add a piece of butter cube in between each slit. Brush the top with egg wash and sprinkle with sugar.
- In a preheated oven, bake at 180 degrees for 20 minutes or until golden brown.
- Cool on a cooling rack for a few minutes but still warm. Unmold and serve warm with more butter and sugar as desired.