Sun-Shaped Pull Apart Bread
There is something magical about breads. Right from mixing it to kneading, shaping, looking at it rise and then baking it to golden perfection, each step mesmerises me. If I were to choose between cakes and breads, I would choose bread every time. Pull apart breads are my all time favourite. I made three pull apart breads and this is the spicy one.
Update:
This recipe has been tried by readers a number of time and it makes me so happy when they share their creations. The tangzong I have used here, is my favourite technique to use in bread recipes. The custard added to the dough makes the final bread so soft and moist and absolutely amazing.
Sun-Shaped Pull Apart Bread Inspiration
Now coming to the first bread of the series, it looks beautiful and tastes delicious. If you love herbs, then this is for you. The filling is a simple coriander, mint and garlic ground together with oil. And the shaping is not too tough either. I have used my pav bun dough for this bread too. Serve it hot or warm or at room temperature and I am sure you will love it.
Ingredients:
For The Tangzhong:
All Purpose Flour-1/6 cup
Milk-1/2 cup
For The Filling:
Coriander Leaves – a handful
Mint Leaves – 2-3 sprigs
Garlic – 2 pods
Salt – to taste
Oil – 2 tbs
Green Chilly – 3-4
For The Dough:
All Purpose Flour-2 1/2 cups
Sugar-3 1/2 tbs
Salt-1 tsp
Water – 3/4 cup
Milk Powder-1 1/2 tbs
Instant Yeast-2 tsp
Butter-3 tbs
Procedure:
For the Tangzhong:
Mix flour and milk.
Whisk until you get a lump free mixture.
Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.
Remove from flame, pour the tangzhong into a bowl and cover with cling wrap.
The cling wrap should touch the surface of the tangzhong prepared.
Allow it to cool.
For The Filling:
Grind together all the ingredients in a mixer to a smooth paste.
For The Bread:
In a bowl add flour, salt, sugar and yeast.
Make a well in the centre and add the prepared tangzhong.
Add water and make a soft sticky dough.
Add butter and knead until incorporated.
Take the dough to the counter and knead continuously for 10 minutes.
The dough should pass the window pane test.
Roll the dough into a ball.
Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.
Cover with cling wrap and set it aside for 1 hour.
Once the dough is double, transfer to counter and press.
Shaping:
Preheat oven to 200°C.
Divide it into 4 equal portions and roll each into a ball.
Dust with flour and roll out each ball into a thin disc.
Grease a baking tray with butter and place a dic in it.
Apply 1/3rd of the filling and spread it evenly.
Now top it with another disc and add another 1/3rd of the filling.
Repeat it once more.
Finally place the last disc on top.
Now place a small bowl in the centre of the discs.
Cut the disc outside the bowl into 32 equal potions.
Take each portion and twist it five or six times.
Once all the portions are twisted up, remove bowl and apply milk wash on the whole bread.
Sprinkle sesame seeds in the centre.
Bake in a preheated oven to 25-30 minutes or until the top is nicely brown.
Remove from oven and serve the roll warm.
Sun Shaped Pull Apart Bread with Spicy Filling Recipe
Ingredients
For The Tangzhong
- All Purpose Flour-1/6 cup
- Milk-1/2 cup
For The Filling
- Coriander Leaves-a handful
- Mint Leaves - 2-3 sprigs
- Garlic - 2 pods
- Salt - to taste
- Oil-2 tbs
- Green Chilly-3-4
For The Dough
- All Purpose Flour-2 1/2 cups
- Sugar-3 1/2 tbs
- Salt - 1 tsp
- Water - 3/4 cup
- Milk Powder-1 1/2 tbs
- Instant Yeast-2 tsp
- Butter-3 tbs
Instructions
For the Tangzhong
- Mix flour and milk.
- Whisk until you get a lump free mixture.
- Keep it on stove and keep on stirring until the mixture turns into a clumpy dough.
- Remove from flame, pour the tangzhong into a bowl and cover with cling wrap.
- The cling wrap should touch the surface of the tangzhong prepared.
- Allow it to cool.
For The Filling
- Grind together all the ingredients in a mixer to a smooth paste.
For The Bread
- In a bowl add flour, salt, sugar and yeast.
- Make a well in the centre and add the prepared tangzhong.
- Add water and make a soft sticky dough.
- Add butter and knead until incorporated.
- Take the dough to the counter and knead continuously for 10 minutes.
- The dough should pass the window pane test.
- Roll the dough into a ball.
- Grease a bowl with oil, place the dough into it and slightly rotate to coat the dough with oil.
- Cover with cling wrap and set it aside for 1 hour.
- Once the dough is double, transfer to counter and press.
- Divide it into 4 equal portions and roll each into a ball.
- Dust with flour and roll out each ball into a thin disc.
- Grease a baking tray with butter and place a dic in it.
- Apply 1/3rd of the filling and spread it evenly.
- Now top it with another disc and add another 1/3rd of the filling.
- Repeat it once more.
- Finally place the last disc on top.
- Now place a small bowl in the centre of the discs.
- Cut the disc outside the bowl into 32 equal potions.
- Take each portion and twist it five or six times.
- Once all the portions are twisted up, remove bowl and apply milk wash on the whole bread.
- Sprinkle sesame seeds in the centre.
- Bake in a preheated oven to 25-30 minutes or until the top is nicely brown.
- Remove from oven and serve the roll warm.
beautiful bread, Gayathri ! u r a true artist 🙂
Which cup measurement are u using 240 ml or 200 ml
200 ml
Gr8 wl try this brd
I am originally from madurai settled in usa. I feel that ur bakes and are way too professional and artistic. I have never seen so much artistic decorations in cakes. Keep up the good work. Will try ur spicy bread and update u.
Wow! This looks so beautiful…can I grab one ?
The bread really looks awesome. I am planning to bake it soon. But will u tell me how to do the filling. Should i chop finely all the spices and then mix the oil.
No, just grind them together to a paste. I have mentioned in the video..
thanks
The bread is so beautiful and love that herb filling.
What a wonderful design! Love the bread.. Looks yummy.
Lovely shape and texture is so nice.
the bread looks great…tangzhong is something new to me. appreciate it
Wow the flower bread looks wonderful. Can you pass me the entire thing? A couple of pieces may not be enough :p
What is role of tangzong in making such milk breads? Can it be made with whole wheat flour tangzong and bread?
Tangzong makes the bread super soft and keeps it fresh even the next day. I have even posted a recipe with wheat flour.
Wow, what a beautifully shaped bread Gayathri. Love the spicy filling too. Tangzhong starter is one of my favorite and it makes bread so soft & yummy!!
Such a beautiful pull apart bread, will definitely make an incredible center piece for a get together.
Hi Gayathri,
Awsome recipe.. Tried it and it was super tasty.. Thanks for the wonderful recipe..
I thought I left a comment here…anyway that’s one beautiful bread Gayathri..love how nicely it is baked..
my dough didn’t double . why?
Check your yeast. That could be the problem..
Hi Gayathri.. am a beginner for baking..very nice recipes..I use Samsung convention oven..after preheating to 200°c …pls specify the mode and Temperature it has to b baked.. thanks in advance
It is the same temperature Ranjani. And use bake mode..
Use the same temperature in bake mode Ranjani..
The bread looks stunning Gayatri.
Thanks for your wonderful recipe.. It was a big hit
Tks to wonderful receipe it’s very yummy
Helloo ma’am, the bread looks so yummy…so i tried it…i followed the same measurements n instructions n kneeded the bread for more then 10 mins but it did not passed the windows pane test…any reasons…plzz suggest…
Do not over knead the dough. If you have kneaded for 10 minutes then you can move on to proving. I am not sure why your dough is not passing the window pane test.
Thank u ma’am…
Hi
Am a great fan of ur recipes. This pull apart bread is tempting me and am eager to try this wonderful recipe. I don’t get instant yeast here ..can I use active dry yeast?
If so Wat quantity shud I substitute. ..will the result be same ?
Thank u gayatri mam
Hi Anuradha, thank you for following the blog. I am so glad you commented. You can use dry yeast instead of instant yeast. But you can’t add it directly to the flour. Prove it first with a little bit water from the recipe and add it to the flour while kneading. And you can use the same amount.
Thank u so much. did the way as you said..home is filled with super flavour.. My kids loved it and they wanted more..Again doing it today. Thank you for such amazing recipes
Hi grt work..im going to try this today but i dont have milk powder can u suggest a substitute for milk powder. Thank you.
You can skip milk powder and use milk instead of water. Or you can just omit it from recipe and follow it.
This bread is awesome
How to do window pane test?
Check this video – https://www.youtube.com/watch?v=vRbKFEzaNhU
Your recipes are just amazing!! I have tried few of them. For this particular recipe, can i use whole wheat flour?
Thank you. Yes, you can use.
Hi! Can we replace all purpose flour with whole wheat flour in this recipe?
Thanks!
Yes, you can.
Can we use Tangzhong while baking regular bread, like a sandwich bread to get softer bread?
Yes, you can use this same base dough to make rolls, sandwich loaf and any type of bread.
Mam der is no second proofing for this ?? I mean After the dough is shaped ?
Yes, no need to prove. Once shaped, you can immediately keep it in oven.
Hello! Mam. I love the way you explain every minute details. Just wanted to know that can we substitute maida with whole wheat atta or take half portion of each. If so what would be the ratio & the quantity of liquid would remain same?
Yes, you can. You might need a little more liquid. One or two tbs extra.
Hello ma’am,
Is there any way to the bread crispier as my family prefers crispy
If it is rolled thin and only two layers, it would be crisp.