Buttery Pull Apart Bundt Bread
User Reviews
4.8
Buttery Pull Apart Bundt Bread
Description
This Buttery Pull Apart Bundt Bread begins with a soft yeast dough made from warm water, sugar, instant yeast, egg, oil, salt, and all-purpose flour. After the initial mixing and kneading, the dough rests briefly to develop slight puffiness. The dough is then rolled out into a rectangle and cut into roughly 24 squares. These are individually dipped in melted salted butter and layered in a bundt pan to form the pull-apart loaf.
The baking produces a bread with a soft crumb and layered texture that pulls apart easily. The butter coating adds a rich flavor and helps the layers remain distinct after baking. This bread can be enjoyed warm or at room temperature, functioning well as a breakfast bread or accompaniment to meals.
The dough can be made by hand or with a stand mixer. Variations might include adding cheeses like Parmesan or herbs before layering for additional flavor.
Ingredients
- 1 cup water warm
- ¼ cup granulated sugar
- 1 tablespoon instant yeast see note for active dry yeast
- 1 egg large
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon salt
- 3 ¼ to 3 ½ to 3 ½ cups all-purpose flour
- ½ cup butter melted, salted
Instructions
- In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour.
- Mix until combined - it's ok if it is a little lumpy. With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.
- Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don't have a bundt pan, you can use loaf pans).
- On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.
- Grab one square at a time, dip the bottom of the square in the butter in the pan and layer the squares against each other (kind of like a trail of dominoes that has fallen over on each other). See pictures in the post for a visual. All 24 squares should fit in a layer around the bottom of the pan. Lift and rearrange the squares, if needed, to fit them all in.
- Cover the bundt pan and let the dough rise until noticeably puffy, 45-60 minutes. After the dough has risen, pour the remaining 4 tablespoons butter over and around the top of the bread.
- Preheat the oven to 375 degrees F.
- Bake the bread for 20-25 minutes until golden brown on top and baked through. Remove the pan from the oven and let rest for 5-10 minutes before turning out onto a plate or platter (lay the plate upside down over the bundt pan and holding onto both the plate and pan at the same time, flip it over so the bread falls out onto the plate).
- Serve warm or at room temperature.
Notes
- To substitute active dry yeast, use 1 1/4 tablespoons dissolved in 3-4 tablespoons water until bubbly before adding.
- You can use half whole wheat flour mixed with all-purpose flour for a different texture.
- Adding grated Parmesan or Asiago cheese, or herbs, on top of the butter layers adds extra flavor to the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 291kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 322mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
