One of the great things about yeast doughs—aside from the fact that they’re way easier than they’re made out to be—is that they all seem to have multiple uses. My Kolache dough makes kickass Cinnamon Rolls, my Babka dough is really just a filled brioche, and my quickest sweet roll dough can be used for King Cake, Monkey Bread and these Cinnamon-Sugar Pull-Aparts!
Love a multitasker ❤ ❤ ❤ 
If you’ve never heard of pull-aparts, they’re basically a loaf of bread made of individual pieces layered with a filling (sweet or savory) and baked so that the whole can be pulled apart with your fingers instead of sliced with a knife.
Achieving this is really simple. The process begins like you’re going to make cinnamon rolls. Make a dough, make a cinnamon-brown sugar filling. Roll that dough out and top it with the filling. Nothing you haven’t (probably) done before.
Then, though, things get a little wacky. Instead of rolling the filled dough into a cylinder, it’s sliced into 36 squares, which are then piled into six stacks of six and arranged in a line(-ish thing) down the center of a loaf pan. The assembled loaf is allowed to rise for about an hour and then baked for 40 minutes, until deeply browned on top and cooked through in the center.
Let your pull-aparts cool for 20 minutes or so before removing them from the pan. Put the loaf on a serving platter and then blow it a kiss goodbye because it’s going to be quite literally pulled apart in front of your eyes. And it will be glooooorious.
I mean, it’s basically the center of a cinnamon roll’s swirl cut into squares and baked into a loaf shape so that it’s soft and gooey on the inside and crisp and brown on the outside and how could that be anything but glooooorious?
Cinnamon-Sugar Pull-Aparts
makes one 9×5” loaf
Dough:
2 2/3-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
1 cup whole milk
4 tablespoons unsalted butter
2 large eggs, beaten, room temperature
Filling:
3/4 cup light or dark brown sugar, packed
2 tablespoons ground cinnamon
pinch of Kosher or sea salt
4 tablespoons unsalted butter, melted
Grease a 9×5-inch loaf pan. Line with parchment, leaving overhang on the long sides for easy removal. Grease again. Set aside.
In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.
In a small saucepan, heat whole milk and butter until hot to the touch, about 110F.
Use a silicone spatula or wooden spoon to fold milk mixture into dry ingredients , followed by beaten eggs. Add more all-purpose flour until dough starts to pull away from the sides of the bowl. Knead 5-6 minutes before forming into a ball. Cover with plastic wrap and let rest for 10 minutes (you may do this in a bowl, but I just do this on my surface).
Prepare the filling. In a small bowl, whisk together brown sugar, cinnamon and salt.
On a lightly floured surface, roll dough into a 14×14-inch square. Drop filling over the dough by the spoonful. Brush exposed dough with melted butter, leaving a 1/4-inch border on all sides. Sprinkle with cinnamon-sugar mixture. Roll floured rolling pin lightly over filling to adhere.
Use a pizza cutter or sharp chef’s knife to cut square in 6 strips. Then slice it in 6 strips in the opposite direction, resulting in 36 squares. Pile squares, filling-side-up, in stacks of 6 (you’ll have six stacks of six).
To assemble, take one stack and place in the pan with the plain side (the bottom of the stack) against one of the small ends of the pan. Place 4 more of the stacks in the same position against each other. Turn the remaining stack in the opposite direction so that its plain side (bottom of the stack) is against the remaining small end of the pan.
Cover pan with a clean, dry tea towel (not terrycloth) and let rise in a warm, draft-free environment for 60-90 minutes, until doubled in bulk. You know it’s ready when you poke it with your finger and it doesn’t “bounce back.”
Preheat oven to 350F. Place pan on a rimmed baking sheet. Bake for 35-40 minutes or until well-browned. If you are concerned about it being done in the center, a thermometer should register at 190F.
Let cool 15-20 minutes. Run a thin, flexible knife around the edge of the pan to release, then use the parchment to lift the loaf onto a surface. Peel off parchment, set on a serving platter and enjoy.
Cinnamon-Sugar Pull-Aparts are best served warm or room temperature on the day they are made. Leftovers will keep covered at room temperature for up to 48 hours.
It’s been gloomy out lately, but I’m keeping it sunny in my kitchen with these classic Lemon Poppy Seed Muffins.
They’ve got loads of bright lemon flavor from fresh zest and juice, a little crunchy texture from poppy seeds, and they stay moist for days thanks to ingredients like eggs, oil and whole milk.
These muffins come together quickly and easily and don’t require a mixer. In fact, a mixer would be a detriment here. The secret to tender Lemon Poppy Seed Muffins (and most muffins and quick breads) is to mix them as little as possible. You can stir the wet and dry ingredients separately as much as you like, but once they’re in the same bowl, you want to stir just 15 or 20 times.
The batter is divided into 12 muffin cups before being baked at 400F for five minutes, and then 350F for fifteen more. That initial blast of heat helps them to dome, while the remaining bake time ensures they cook evenly.
Once baked, let your muffins cool a few minutes before drizzling on a quick lemon glaze. You could skip it in the name of breakfast or health, but…why?
Serve your Lemon Poppy Seed Muffins up with coffee or tea or whatever makes you happy. Good luck resisting a second. I’ve been known to eat three or four of these throughout the day, which seems like a lot, but can you blame me?
Today is alllll about meyer lemons, y’all! As far as I’m concerned, they’re the queen of winter citrus. If you’ve never tried them, they’re what happens when you cross a mandarin orange with a lemon. This goes without saying, but they’re very, very good in 
These tall, fluffy rolls make excellent use of meyer lemon juice and zest. They’re bright and tangy and just a little bit sticky, but in the best sort of way.
These rolls get three doses of meyer lemon flavor. The first is in the filling, which is simply a paste made of meyer lemon zest, sugar, salt and melted butter. It’s spread onto the dough before it’s rolled up, sliced, risen and baked.
Next up: a glaze! I got the idea for painting on a glaze from last year’s 
It’s all rounded out with a layer of meyer lemon icing. Ohhhh, the icing. It’s the crowning glory of this whole operation! To make it, just whisk a couple tablespoons of meyer lemon juice and a pinch of salt into a cup of confectioners sugar, and then spoon/pour/drizzle/spread it all over the tops of the rolls so that they’re absolutely impossible to resist.
And then eat the dang rolls and bask in the sunshiny goodness that is the union of perfect winter citrus and fluffy pastry. Bask, I tell you.
When I posted that 
You know, one that involves stacking smoked salmon and avocado and sriracha and lacy 
Aren’t these pretty? I’ve found my 
I am huge fan of all things onion, so scallions were a natural choice as a mix-in. Feel free to leave them out if they’re not your thing, or swap ‘em for chopped herbs or minced jalapeños or anything else your heart desires.
e2 bakes brooklyn 