- Cut and stack: Using a sharp knife or pizza cutter, cut the dough vertically into 4–5 equal strips. Stack the strips on top of one another, then cut the stack into squares, roughly 2×2 inches in size. This creates the pull-apart layers. Gently place the stacks upright into a greased loaf pan, cut sides facing up. Don’t worry if it looks messy—this adds to the pull-apart texture.
- Second rise: Cover the pan loosely and let the dough rise again for about 30 minutes, or until puffy and slightly risen above the edge of the pan. Meanwhile, preheat the oven to 350°F (175°C).
- Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and a skewer inserted near the centre comes out clean. If the top browns too quickly, loosely tent with foil halfway through baking to prevent over-browning.
- Make the glaze: While the bread bakes or cools, whisk together powdered sugar, milk, and vanilla extract until smooth. The glaze should be pourable but not too runny—add more milk a few drops at a time if needed.
- Finish and serve: Let the bread cool in the pan for 10–15 minutes, then remove and place on a wire rack. Drizzle the glaze generously over the warm bread so it seeps into the layers. Serve warm, pulling apart sections with your hands or slicing gently with a serrated knife.
Tips & Notes
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