Nutmeg-Glazed Puff-Puff Pull-Apart Bread

Method

1. Warm the milk and half the butter in a small pan on low heat for 1 min, just until the butter melts. It should feel warm to your finger (about 40 °C).

   Add in this stepWhole milk (for the dough) 90 mlUnsalted butter (dough and brushing) 10 g

   low heat

2. In a bowl, mix the flour, sugar, yeast, salt and most of the nutmeg, pour in the warm milk and bring it together, then knead on the worktop for 8 min. It is ready when soft and very slightly tacky but smooth and springy. Use as little extra flour as possible.

   Add in this stepPlain (all-purpose) flour 150 gSugar 20 gInstant dry yeast ¾ tspSalt ¼ tspGround nutmeg (dough and glaze) 0.4 tsp

3. Shape into a ball, put it back in the bowl, cover and leave in a warm place for 1 h, until doubled.

4. Lightly grease a 18 cm round tin. Press the air out of the dough, divide it into pieces of about 25 g and roll each into a smooth ball, then set them in the tin just touching. Cover and let them rise for 30 min, until they puff up and fill the gaps. Meanwhile, preheat the oven.

5. Bake in the oven (oven) at 180 °C for 18 min, until the top is evenly golden brown and the middle bun springs back when gently pressed.

   oven

6. As soon as it comes out, melt the rest of the butter and brush it over the top, then let the bread cool in the tin for 10 min. Mix the icing sugar, glaze milk and remaining nutmeg into a thick icing that falls slowly from a spoon, zigzag it over the bread and tear apart while warm.

   Add in this stepUnsalted butter (dough and brushing) 10 gIcing sugar 50 gMilk (for the glaze) 2 tspGround nutmeg (dough and glaze) ⅛ tsp