Directions
- 1In the bowl of a stand mixer, whisk together the yeast and the water.
- 2Add in the flour, salt, granulated sugar and egg.
- 3Using the hook attachment on the mixer, mix on medium until all the ingredients are combined.
- 4Once 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.
- 5Turn 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.
- 6When the dough is ready, transfer it to a clean bowl, cover, and let it rise for an hour or until doubled in size.
- 7While 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).
- 8Turn off the heat and transfer the brown butter to a heat-safe bowl; no need to wipe out the skillet.
- 9Whisk the cinnamon into the warm brown butter to 'bloom' its flavor.
- 10Whisk in the brown sugar and salt and set aside; this mixture should form a thick paste as the dough finishes rising.
- 11Add 1/3 cup of the filling to the bottom of the cast iron skillet and spread it around.
- 12When the dough is ready, place it on a clean, unfloured surface and stretch it into a large rectangle, about 1 centimeter thick.
- 13Spread 2/3 cup of the filling evenly onto the dough rectangle, saving any remaining filling.
- 14Grab the two shorter sides of the rectangle and fold them to the center of the dough so their edges line up, encasing the filling.
- 15Use a bench scraper to slice the dough into 1-inch thick strips.
- 16Fold the strips in half and nestle them together in the cast iron skillet.
- 17Cover and let the dough rise for another hour, or until 50% bigger in size.
- 18Preheat the oven to 400°F.
- 19When the dough has risen, spread the remaining filling all over the top of the dough gently with a spatula.
- 20Bake for 22-26 minutes, or until the bread is a deep, dark brown on top.
- 21While the bread is baking, whisk together the powdered sugar and milk of choice to make a glaze.
- 22Remove 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
- 165 grams warm water (between 80-95°F, a little over 2/3 cup)
- 375 grams all-purpose flour
- 5 grams Diamond Crystal kosher salt
- 55 grams granulated sugar
- 1 medium egg
- 57 grams softened unsalted butter
- 226 grams salted butter
- 2 teaspoons cinnamon
- 110 grams dark brown sugar, lightly packed
- 0.5 teaspoon Diamond Crystal kosher salt
- 90 grams powdered sugar, lightly packed
- 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.
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