Pull Apart Cherry Muffins
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Pull Apart Cherry Muffins
Cook Time 25 minutes
Resting Time 4 hours 31 minutes
Calories
Ingredients
Brioche Dough
- 2 2/3 cups bread flour
- 1/4 cup lukewarm milk
- 1 1/4 teaspoon
instant yeast - 1/4 cup granulated sugar
- 1/2 teaspoon
salt - 3 eggs
whisked - 1/2 cup plus 1 tablespoon unsalted butter softened
Cherry Filling
- 1/4 cup brown sugar
- 1/4 cup
granulated sugar - 1 teaspoon cinnamon
- 8 ounces 丝袜人妻一区二区三区 pitted and halved
Instructions
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Begin by making the pre-ferment. In a small bowl, whisk together 1/2 cup of the flour with the yeast and warm milk until just combined. Cover and allow to rest at room temperature out of direct sunlight for 30 minutes.
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In a medium bowl, mix together the remaining flour, sugar, and salt until combined. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat together the pre-ferment and eggs at medium low speed until combined. Reduce speed to low and add the flour mixture in 3 additions, allowing the flour to be absorbed into the dough after each addition. Turn the mixer off, cover the bowl, and let the dough rest for 15 minutes.
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Switch out the paddle attachment for a dough hook and turn the mixer on to medium low speed. Add the butter in three increments, allowing the butter to become absorbed into the dough before each following addition.Once combined, turn the dough out onto a lightly floured surface and knead for 5 minutes. If the dough is too sticky, knead in a bit more flour. Once the dough is smooth and supple, form into rough cylinder shape after kneading, cover, and refrigerate for 4 hours or overnight.
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Preheat the oven to 375 degrees Fahrenheit and grease a muffin tin.
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Place the cylinder of dough on a clean working surface and roll it out until it is about 13 inches long. Use a knife to cut a tiny an indent in the center, so you have two equal sections. Repeat this with the center of each section, and again and again, until you have about 32 to 34 indents cut into the dough. Cut the dough into circular slices using the indents as a guide.
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In a small shallow bowl, mix together the brown sugar, granulated sugar, and cinnamon until combined. Take 4 or 5 slices of the dough and dredge them gently in the sugar mixture to get some of it on each slice. Stack 4 to 5 slices on top of each other and then cut the stack in half down the center. Place each half in its own muffin cup, cut side down. Insert 2 to 3 cut cherry halves between the layers of each muffin.
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When the muffin tin is filled, place the pan in the oven and bake until the muffins turn gold, about 20 to 25 minutes. Remove from the oven and allow to cool for 20 minutes before serving.