Strawberry Pull-Apart Bread

Ingredients

• 3 cup All-purpose flour
• 5 tbsp Melted butter (For the dough)
• 3 tbsp Granulated sugar (For the dough)
• 1 tsp Salt (For the dough)
• 2.25 tsp Active dry yeast
• 1 Large egg
• 0.75 cup Warm milk (Warm, not hot)
• 1 tsp Vanilla extract (For the dough)
• 300 g Strawberries (Chopped)
• 75 g Granulated sugar (Use up to 90 g, or 7 tbsp, according to sweetness preference)
• 1 tbsp Lemon juice (For the compote)
• 10 g Cornstarch (Use 10–12 g, or 1–1½ tbsp)
• 30 g Water (For mixing with the cornstarch)
• 1 cup Powdered sugar (For the glaze)
• 1 tbsp Milk (Use 1–2 tbsp, adding more as needed for drizzling consistency)
• 1 tbsp Melted butter (For the glaze)
• Vanilla extract (A splash, for the glaze)
• Butter or baking spray (For greasing the loaf pan; amount not specified)

Steps

1. 1

   Combine the warm milk, dough sugar, and active dry yeast in a bowl. Let the mixture stand for 8–10 minutes, until foamy, indicating that the yeast is active.

2. 2

   Add the egg, melted dough butter, and dough vanilla extract to the foamy yeast mixture. Mix until well combined.

3. 3

   Add the flour and salt. Knead the dough by hand or with a dough hook for 8–10 minutes, until smooth and elastic.

4. 4

   Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.

5. 5

   While the dough rises, place the chopped strawberries, compote sugar, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes, until the strawberries are soft and juicy.

6. 6

   Lightly mash the softened strawberries, leaving some texture if desired.

7. 7

   Stir the cornstarch and water together in a small bowl until smooth. Add this slurry to the strawberry mixture and cook, stirring, until the compote thickens.

8. 8

   Transfer the compote to a bowl and let it cool completely before assembling the bread.

9. 9

   Grease a loaf pan. Roll the risen dough into a rectangle and spread the cooled strawberry compote evenly over the surface.

10. 10

    Cut the layered dough into strips. Stack the strips, then slice the stack into pieces.

11. 11

    Arrange the pieces upright in the greased loaf pan. Cover and let rise for another 30 minutes.

12. 12

    Preheat the oven to 350°F (175°C). Bake the bread for 35–45 minutes, until golden brown.

13. 13

    Whisk the powdered sugar, milk, melted glaze butter, and a splash of vanilla extract until smooth. Adjust with the remaining milk as needed for a drizzleable consistency.

14. 14

    Drizzle the glaze over the warm bread and serve.

Notes

The source lists the glaze before the strawberry compote, but the compote should be prepared and cooled before assembling the bread. Because the filling must cool completely, the total time includes resting and rising time.

Nutrition per serving

• bread
• dessert
• baked
• yeast bread
• strawberry
• pull-apart
• vegetarian
• sweet bread