Sharing an oldie but goodie from the OG blog today–Grapefruit Pull Apart Bread!
This recipe is PERFECT for Easter Brunch or anytime this spring and summer! Sweet, slightly tart and absolutely addicting!
It might look *slightly* complicated but trust me when I say anyone can make this treat! It is much easier than cinnamon rolls (which, really aren’t too difficult either) and has the same effect!
Give this gem of a recipe a try and let me know what you think!
Grapefruit Pull-Apart-Bread
For the bread:
- 2 3/4 cups all purpose flour
- 1/4 cup sugar
- 1 envelope (or 2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/3 cup milk
- 1/4 cup butter
- 2 eggs
- 1/4 cup cold water
Start by combining the flour, sugar, yeast and salt in the bowl of a stand mixer.
In a microwaveable bowl, add the milk and butter. Put in the microwave for about 45 seconds or until the butter is melted. Add the cold water to the butter and milk. Pour this mixture into the stand mixer bowl over the dry ingredients. Give it a quick stir. Add the eggs.
Place the dough hook on the mixer and let it knead on medium speed for 5 minutes.
After 5 minutes, remove the dough and place in a bowl sprayed with cooking spray. Lay a towel over the bowl and place in a warm spot. Let rise for about an hour or until doubled. Mine took a little longer maybe an hour and a half.
For the grapefruit sugar/filling:
- 1 cup white sugar
- Zest of 1 grapefruit
- 1/4 cup melted butter
Wash the grapefruit and zest it into a bowl with the sugar in it. Give it a quick stir. Set aside for now.
For the grapefruit cream cheese glaze:
- Juice of one grapefruit
- 1 1/2 cup powdered sugar
- 4 oz cream cheese, softened
Juice the grapefruit and combine with powdered sugar and cream cheese in a medium bowl. Whisk until fully combined.
To assemble:
Once the dough rises, heavily flour your working surface and plop the dough in the middle. Give the dough a good dusting of flour as well. Roll the dough out to 20×12 inches or so. Pour the melted butter over the dough and spread using a spatula. Sprinkle the grapefruit sugar over the top.
Mark every 4 inches of the dough (height-wise) and make 5 strips using a pizza cutter. Gently stack the dough strips on top of each other and mark again to make 6 equal sections. Cut using a serrated knife. Place the dough cut side up in a loaf pan that has been sprayed generously with cooking spray.
Bake in a 325 degree preheated oven for 40-50 minutes. Mine took 50 minutes. Let cool in the pan for about 5 minutes.
After 5 minutes, invert the pan and place on your serving dish. Drizzle with the grapefruit cream cheese glaze and enjoy!
Recipe adapted from: Leite’s Culinaria Original Post from Mrs. Schwartz’s Kitchen–my other, non active blog 😉
