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We have nothing against cinnamon buns. But this fruity, nutty pull-apart bread is hard to beat. That's because the sweet, caramelly Gudbrandsdalen® gives it unbeatable, delicate flavour.
Crumble the yeast in warm milk, add 50 g sugar and mix. Cover the yeast mixture and leave to rise in a warm place for approx. 30 minutes. Melt the butter.
Place the flour in a large bowl and add the yeast mixture, salt and 50 g butter. Use the dough hook on the mixer to knead everything into a smooth dough. Shape the dough into a ball, sprinkle it with flour, cover it and leave it in a warm place to rise for about 1 hour.
Grate the Gudbrandsdalen®. Mix in the rest of the butter along with the pistachios and cinnamon. Chop the cranberries. Knead the dough once more, then roll it out on a floured work surface to form a square approx. 50 x 50 cm in size. Coat the dough with the butter, pistachio and cinnamon mixture and sprinkle with the rest of the sugar, the cranberries and the Gudbrandsdalen®. Cut the dough into 6 strips, each 8 cm wide.
Place 3 strips on top of one another so that the uncoated side on the top strip faces up. Divide each stack of dough crosswise into 6 pieces. Layer the pieces of dough on edge in a greased loaf tin, placing the loaf tin (24 cm long) with the narrow side upright. Leave the dough to prove in the tin for another 30 minutes.
Bake the bread in a preheated oven at 175 °C (fan oven 150 °C) for approx. 40 minutes. Take the bread out of the oven and leave to cool in the tin for approx. 10 minutes. Remove it from the tin and leave to cool.