These are easy and incredible pull aparts. A party pleasing appetizer. I was searching internet for a nice bread recipe when i came across pull aparts. These pull aparts can be savory or sweet. I tried both in one pan. You can even make them with your kids. They will surely have fun.
Ingredients
1 cup All Purpose Flour/Maida
1/4th cup luke warm water
1 tsp Oil
1 tsp active dry yeast
Salt to Taste
1 tsp Sugar or Honey
Butter - for brushing
Milk - for brushing
For Stuffing
Coriander Chutney
Chocolate spread
or any other stuffing of your choice
Take Luke Warm water in a small bowl. Add Sugar (or Honey) and yeast. Mix well and allow the yeast to rise for around 5 minutes.
In another bowl sift All Purpose Flour. You may use Whole Wheat Flour or half all purpose and half whole wheat. Add salt, oil and the yeast mixture to the flour. Knead the mixture and prepare a soft dough. Place the dough covered in a warm place to rise. The dough will double in an hour.
While the dough is rising, prepare your stuffing. You can make any spicy chutney of your choice. I used Coriander Chutney and added Sriracha sauce and Parmesan Cheese to it. Visit my blog post on chutneys for recipe.
Once the dough is double and your stuffing is ready, take out the dough and punch it down. Divide the dough into small golf size balls. Roll the ball into a thin disk like roti (flatbread).
Brush it with Butter and then spread the stuffing on the rolled disk. Make sure your stuffing is thick and not watery.
Start rolling the disk from one side till the other end. With a knife make 1 inch apart cuts. In a greased baking tray, place the cut pinwheels with cut side down. Leave some space in between the two pinwheels. Repeat this for the rest of the dough.
Place the baking tray in a warm place for another 30-45 minutes, until the stuffed pinwheels have risen again. Once they have risen, they will tend to stick to each other. Preheat oven at around 350 F. Brush milk on the top and place them for baking. Bake them until the top gets a nice glaze or if tapped the bread sounds hollow.
Enjoy this delicious pull aparts.
Note : You can be innovative with the stuffing. Try Hazelnut spread, chocolate, apple cinnamon and different varieties of chutneys.
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| Pull Aparts |
Ingredients
1 cup All Purpose Flour/Maida
1/4th cup luke warm water
1 tsp Oil
1 tsp active dry yeast
Salt to Taste
1 tsp Sugar or Honey
Butter - for brushing
Milk - for brushing
For Stuffing
Coriander Chutney
Chocolate spread
or any other stuffing of your choice
Take Luke Warm water in a small bowl. Add Sugar (or Honey) and yeast. Mix well and allow the yeast to rise for around 5 minutes.
In another bowl sift All Purpose Flour. You may use Whole Wheat Flour or half all purpose and half whole wheat. Add salt, oil and the yeast mixture to the flour. Knead the mixture and prepare a soft dough. Place the dough covered in a warm place to rise. The dough will double in an hour.
While the dough is rising, prepare your stuffing. You can make any spicy chutney of your choice. I used Coriander Chutney and added Sriracha sauce and Parmesan Cheese to it. Visit my blog post on chutneys for recipe. Once the dough is double and your stuffing is ready, take out the dough and punch it down. Divide the dough into small golf size balls. Roll the ball into a thin disk like roti (flatbread).
Brush it with Butter and then spread the stuffing on the rolled disk. Make sure your stuffing is thick and not watery.
Start rolling the disk from one side till the other end. With a knife make 1 inch apart cuts. In a greased baking tray, place the cut pinwheels with cut side down. Leave some space in between the two pinwheels. Repeat this for the rest of the dough.
Place the baking tray in a warm place for another 30-45 minutes, until the stuffed pinwheels have risen again. Once they have risen, they will tend to stick to each other. Preheat oven at around 350 F. Brush milk on the top and place them for baking. Bake them until the top gets a nice glaze or if tapped the bread sounds hollow. Enjoy this delicious pull aparts.
Note : You can be innovative with the stuffing. Try Hazelnut spread, chocolate, apple cinnamon and different varieties of chutneys.
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