Cinnamon Sugar Pull-Apart Bread. I'll admit, I wasn't over the moon about this one, but I do think that it has loads of potential.
Two reasons:
1) I think I baked it too long. Maybe I took the directions too much to heart when it emphasized that you want it to be really brown or else it will be too doughy in the center. Really, it just needed to be a nice golden brown, and wouldn't have lost all it's moistness—like it did.
2) The browned butter. To me it just tasted too intense, and gave it a more fast-food-greasy flavor.
Nevertheless, I'm still blogging about this recipe because I think if you avoid browning the butter and over-baking the bread, it will be very very tasty. Especially if you drizzle it with icing. I think it's a recipe worth trying, and one I plan to make again.
[Diana, thanks for the link!]
Ok, this looks amazing! Cinnamon sugar toast was my favorite when I was little and this looks like a big step up!
ReplyDeleteI know what you mean about browned butter--I've only ever made one dish with it but I personally didn't think it added anything special.
Whoa! This looks so good! Mary, your life is beautiful!
ReplyDelete