Sun-Shaped Pull Apart Bread with Spicy Filling

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

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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.