Description
Indulge in the deliciousness of Cranberry Brie Sourdough Pull Apart Bread. Discover a tasty twist on a classic recipe. Try it today!
Ingredients
- active sourdough starter, fed and bubbly (240g)
- all-purpose flour (440g)
- granulated sugar (50g)
- salt (6g)
- whole milk, warmed to 95°F (120ml)
- large eggs, room temperature
- unsalted butter, softened (56g)
- brie cheese, rind removed and cubed (226g)
- fresh or frozen cranberries (110g)
- granulated sugar (67g)
- orange zest
- vanilla extract
- melted butter for brushing (28g)
- powdered sugar (120g)
- orange juice (2 tablespoons)
- vanilla extract (½ teaspoon)
Instructions
- Step 1: Prepare the Dough In a large mixing bowl, combine your active sourdough starter with warm milk and beaten eggs, stirring until well incorporated. In a separate bowl, whisk together flour, sugar, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. Add the softened butter in small pieces, working it into the dough. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky – add a tablespoon of flour at a time if needed.
- Step 2: First Rise Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm location for 4-6 hours, or until nearly doubled in size. Sourdough rises more slowly than dough made with commercial yeast, so be patient and look for visible expansion rather than strict timing. For extra flavor development, you can refrigerate the dough after 2 hours and allow it to rise slowly overnight.
- Step 3: Prepare the Filling While the dough rises, mix cranberries, sugar, and orange zest in a small saucepan. Cook over medium heat for 5-7 minutes until cranberries begin to burst and release juices, creating a thick, jammy consistency. Remove from heat, stir in vanilla extract, and cool completely. Cut the brie into small ½-inch cubes, removing the rind, and refrigerate until ready to use.
- Step 4: Shape the Bread Gently deflate the risen dough and roll it out on a lightly floured surface to a rectangle approximately 12×18 inches. Brush the surface with 1 tablespoon of melted butter, leaving a ½-inch border around the edges. Spread the cooled cranberry mixture evenly over the dough, then distribute the brie cubes across the surface.
- Step 5: Create Pull-Apart Sections Using a pizza cutter or sharp knife, cut the dough into approximately 20 equal squares or rectangles (5 rows by 4 columns). Stack the pieces in groups of 4-5, then arrange them vertically in a greased 9×5-inch loaf pan, allowing some space for the final rise. Brush the top with remaining melted butter.
- Step 6: Final Rise and Bake Cover the loaf pan with a clean kitchen towel and let rise for 1-2 hours until the dough looks puffy and has expanded to fill the pan. Preheat your oven to 350°F (175°C). Bake the Cranberry Brie Sourdough Pull Apart Bread for 40-45 minutes until deeply golden brown. If the top browns too quickly, tent with aluminum foil. The internal temperature should reach 190°F (88°C) when fully baked. Let cool in the pan for 15 minutes before transferring to a wire rack.
- Step 7: Glaze and Serve If desired, whisk together powdered sugar, orange juice, and vanilla extract until smooth, then drizzle over the slightly cooled bread. Serve the Cranberry Brie Sourdough Pull Apart Bread warm to enjoy the melted brie at its best.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg