Orange Pull-Apart Bread

• servings: MAKES ONE 8½-INCH LOAF
• total time: PREP TIME 30 MINUTES (PL

Ingredients

FOR THE DOUGH

3 cups all-purpose flour, plus more for rolling out the dough

¼ cup granulated sugar

1 packet (2¼ teaspoons) instant yeast

1 teaspoon salt

⅔ cup whole milk

¼ cup (½ stick) unsalted butter

2 large eggs, at room temperature

2 teaspoons vanilla extract

FOR THE ORANGE FILLING

½ cup granulated sugar

2 tablespoons freshly grated orange zest (from about 2 oranges)

¼ cup (½ stick) unsalted butter, at room temperature

FOR THE ORANGE GLAZE

1½ cups confectioners' sugar

2 tablespoons freshly squeezed orange juice (from about

1 orange)

1 tablespoon whole milk

½ teaspoon vanilla extract

1 tablespoon freshly grated orange zest (from about 1 orange) (optional)

Directions

1 First, make the dough. In a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast, and salt and beat on low speed until well combined.

2 In a microwave-safe bowl, combine the milk and butter. Microwave until the mixture is warm to the touch and the butter is melted, about 45 seconds (you don't want the mixture to be steaming or too hot, as this can kill the yeast). Pour the milk mixture into the flour mixture, then add the eggs and vanilla extract.

3 Turn the mixer to low speed and knead for 8 to 10 minutes. Every minute or two, turn off the mixer, pull the dough from the hook, and flip it upside down. This will help knead the dough evenly. Knead until the dough is smooth, supple, and starts to pull away from the sides of the bowl. The dough is ready when you can stretch a quarter-size piece of dough between your fingers and see light through it (without it breaking). This means the gluten has developed enough. If your dough breaks, knead for a few minutes more and try again.

4 Transfer the dough to a large bowl sprayed with nonstick cooking spray and cover the bowl with a dish towel or plastic wrap. Let rise in a warm place until the dough has doubled in size, about 1 hour.

5 Once the dough has risen, make the filling. In a small bowl, combine the granulated sugar and orange zest. Use your fingers to rub the mixture together to infuse the sugar with orange flavor. Set aside.

6 Line a 1-pound loaf pan with parchment paper on all sides (see page 23).

7 Turn the dough out onto a well-floured surface. Use a rolling pin to roll it into a 12 × 19-inch rectangle. Using your hands or a silicone spatula, spread the butter all the way to the edges of the dough. Sprinkle the orange sugar mixture on top, then use your fingers to spread it into the butter.

8 Using a sharp knife or pizza cutter, cut the dough crosswise into 6 even strips. Each strip should be about 3 inches wide (see photos opposite). Stack the strips on top of one another. Then, cut the stack of strips lengthwise into 6 equal pieces. You should end up with 6 stacks, each with 6 layers of dough.

9 Place the dough stacks in the prepared loaf pan. The end product should look like a dough accordion in your loaf pan. Cover the loaf with a dish towel or plastic wrap and let it rise in a warm place for 1 hour.

10 Preheat the oven to 350°F.

11 Uncover the dough. Bake the loaf until the dough is puffed up and the top is golden brown all over, about 45 minutes. Place the bread on a cooling rack on top of a sheet pan (to catch any drips of glaze you're about to create) and allow the bread to cool slightly in the pan.

12 While the bread cools, make the glaze. In a small bowl, whisk the confectioners' sugar, orange juice, milk, and vanilla extract until smooth.

13 Use the parchment paper to lift the bread from the pan, then transfer the bread to the cooling rack. Drizzle the glaze on top of the bread (it's okay if it's still a little warm!), top with the orange zest (if using), and serve.