1In the bowl of a stand mixer, whisk together the yeast and the water.
2In the bowl of a stand mixer, whisk together the yeast and the water.
3In the bowl of a stand mixer, whisk together the yeast and the water.
4Add in the flour, salt, granulated sugar and egg.
5Add in the flour, salt, granulated sugar and egg.
6Add in the flour, salt, granulated sugar and egg.
7Using the hook attachment on the mixer, mix on medium until all the ingredients are combined.
8Using the hook attachment on the mixer, mix on medium until all the ingredients are combined.
9Using the hook attachment on the mixer, mix on medium until all the ingredients are combined.
10Once the ingredients are just combined, begin adding the softened butter 1 tablespoon at a time, ensuring each tablespoon is fully mixed in before adding the next.
11Once the ingredients are just combined, begin adding the softened butter 1 tablespoon at a time, ensuring each tablespoon is fully mixed in before adding the next.
12Once the ingredients are just combined, begin adding the softened butter 1 tablespoon at a time, ensuring each tablespoon is fully mixed in before adding the next.
13Turn the mixer to medium-high and mix the dough for 7-8 minutes or until it is pulling away from the sides, performing a gluten test if desired.
14Turn the mixer to medium-high and mix the dough for 7-8 minutes or until it is pulling away from the sides, performing a gluten test if desired.
15Turn the mixer to medium-high and mix the dough for 7-8 minutes or until it is pulling away from the sides, performing a gluten test if desired.
16When the dough is ready, transfer it to a clean bowl, cover, and let it rise for an hour or until doubled in size.
17When the dough is ready, transfer it to a clean bowl, cover, and let it rise for an hour or until doubled in size.
18When the dough is ready, transfer it to a clean bowl, cover, and let it rise for an hour or until doubled in size.
19While the dough is rising, prepare the filling by browning the salted butter in a cast iron skillet over medium heat until it fizzes, foams, and flecks of brown form (4-5 minutes).
20While the dough is rising, prepare the filling by browning the salted butter in a cast iron skillet over medium heat until it fizzes, foams, and flecks of brown form (4-5 minutes).
21While the dough is rising, prepare the filling by browning the salted butter in a cast iron skillet over medium heat until it fizzes, foams, and flecks of brown form (4-5 minutes).
22Turn off the heat and transfer the brown butter to a heat-safe bowl; no need to wipe out the skillet.
23Turn off the heat and transfer the brown butter to a heat-safe bowl; no need to wipe out the skillet.
24Turn off the heat and transfer the brown butter to a heat-safe bowl; no need to wipe out the skillet.
25Whisk the cinnamon into the warm brown butter to 'bloom' its flavor.
26Whisk the cinnamon into the warm brown butter to 'bloom' its flavor.
27Whisk the cinnamon into the warm brown butter to 'bloom' its flavor.
28Whisk in the brown sugar and salt and set aside; this mixture should form a thick paste as the dough finishes rising.
29Whisk in the brown sugar and salt and set aside; this mixture should form a thick paste as the dough finishes rising.
30Whisk in the brown sugar and salt and set aside; this mixture should form a thick paste as the dough finishes rising.
31Add 1/3 cup of the filling to the bottom of the cast iron skillet and spread it around.
32Add 1/3 cup of the filling to the bottom of the cast iron skillet and spread it around.
33Add 1/3 cup of the filling to the bottom of the cast iron skillet and spread it around.
34When the dough is ready, place it on a clean, unfloured surface and stretch it into a large rectangle, about 1 centimeter thick.
35When the dough is ready, place it on a clean, unfloured surface and stretch it into a large rectangle, about 1 centimeter thick.
36When the dough is ready, place it on a clean, unfloured surface and stretch it into a large rectangle, about 1 centimeter thick.
37Spread 2/3 cup of the filling evenly onto the dough rectangle, saving any remaining filling.
38Spread 2/3 cup of the filling evenly onto the dough rectangle, saving any remaining filling.
39Spread 2/3 cup of the filling evenly onto the dough rectangle, saving any remaining filling.
40Grab the two shorter sides of the rectangle and fold them to the center of the dough so their edges line up, encasing the filling.
41Grab the two shorter sides of the rectangle and fold them to the center of the dough so their edges line up, encasing the filling.
42Grab the two shorter sides of the rectangle and fold them to the center of the dough so their edges line up, encasing the filling.
43Use a bench scraper to slice the dough into 1-inch thick strips.
44Use a bench scraper to slice the dough into 1-inch thick strips.
45Use a bench scraper to slice the dough into 1-inch thick strips.
46Fold the strips in half and nestle them together in the cast iron skillet.
47Fold the strips in half and nestle them together in the cast iron skillet.
48Fold the strips in half and nestle them together in the cast iron skillet.
49Cover and let the dough rise for another hour, or until 50% bigger in size.
50Cover and let the dough rise for another hour, or until 50% bigger in size.
51Cover and let the dough rise for another hour, or until 50% bigger in size.
52Preheat the oven to 400°F.
53Preheat the oven to 400°F.
54Preheat the oven to 400°F.
55When the dough has risen, spread the remaining filling all over the top of the dough gently with a spatula.
56When the dough has risen, spread the remaining filling all over the top of the dough gently with a spatula.
57When the dough has risen, spread the remaining filling all over the top of the dough gently with a spatula.
58Bake for 22-26 minutes, or until the bread is a deep, dark brown on top.
59Bake for 22-26 minutes, or until the bread is a deep, dark brown on top.
60Bake for 22-26 minutes, or until the bread is a deep, dark brown on top.
61While the bread is baking, whisk together the powdered sugar and milk of choice to make a glaze.
62While the bread is baking, whisk together the powdered sugar and milk of choice to make a glaze.
63While the bread is baking, whisk together the powdered sugar and milk of choice to make a glaze.
64Remove the bread from the oven and let it cool until the cast iron is safe to touch, then drizzle with the glaze and tear apart.
65Remove the bread from the oven and let it cool until the cast iron is safe to touch, then drizzle with the glaze and tear apart.
66Remove the bread from the oven and let it cool until the cast iron is safe to touch, then drizzle with the glaze and tear apart.
Ingredients
12 grams active dry yeast
12 grams active dry yeast
12 grams active dry yeast
165 grams warm water (between 80-95°F, a little over 2/3 cup)
165 grams warm water (between 80-95°F, a little over 2/3 cup)
165 grams warm water (between 80-95°F, a little over 2/3 cup)
375 grams all-purpose flour
375 grams all-purpose flour
375 grams all-purpose flour
5 grams Diamond Crystal kosher salt
5 grams Diamond Crystal kosher salt
5 grams Diamond Crystal kosher salt
55 grams granulated sugar
55 grams granulated sugar
55 grams granulated sugar
1 medium egg
1 medium egg
1 medium egg
57 grams softened unsalted butter
57 grams softened unsalted butter
57 grams softened unsalted butter
226 grams salted butter
226 grams salted butter
226 grams salted butter
2 teaspoons cinnamon
2 teaspoons cinnamon
2 teaspoons cinnamon
110 grams dark brown sugar, lightly packed
110 grams dark brown sugar, lightly packed
110 grams dark brown sugar, lightly packed
0.5 teaspoon Diamond Crystal kosher salt
0.5 teaspoon Diamond Crystal kosher salt
0.5 teaspoon Diamond Crystal kosher salt
90 grams powdered sugar, lightly packed
90 grams powdered sugar, lightly packed
90 grams powdered sugar, lightly packed
1 tablespoon milk of choice
1 tablespoon milk of choice
1 tablespoon milk of choice
Equipment
stand mixerbench scrapercast iron skillet
Tips
The dough can be made ahead of time by proofing it for 24 hours in the fridge instead of 1 hour at room temperature.
Store the filling in the fridge and the icing at room temperature when preparing ahead.
For making ahead for a party or brunch, prep completely through baking, leaving off the icing, then reheat in a 350°F oven for 10 minutes before serving.
Measure ingredients by weight (grams) for accuracy in baking.
If not using Diamond Crystal salt, use half the amount of other brands like table salt or Morton's to avoid excessive saltiness.