recipe

Garlic Parmesan Pull-Apart Bread

Parmesan Pull Apart Bread recipe

Pull-apart breads are a great love of mine.

They look amazing, they are so much fun to make and the actual ‘pulling apart’ while you eat them is an immensely enjoyable and exciting thing too.

 
 

Parmesan Pull Apart Bread recipe

This Garlic Parmesan Pull-Apart Bread is as light as a feather, with each piece covered in a heavenly mixture of butter, herbs, garlic and Parmesan.

It’s a real treat!

 
 

Parmesan Pull Apart Bread recipe

Here are all the details that you need to bring this beauty on your table…

 
 

Parmesan Pull Apart Bread recipe

To make the Garlic Parmesan Pull-Apart Bread, first, in the bowl of your electric mixer, stir together the yeast and warm milk. Let the mixture sit for 5 minutes. Mix in the olive oil, 2 tsp salt and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic (alternatively, you can mix the ingredients in a large bowl and knead by hand until it is elastic, about 10 minutes, which is what I did… there’s something very magical and therapeutic in working with dough).

 
 

Parmesan Pull Apart Bread recipe

Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 ½ hours, or until it has doubled in size.

 
 

Parmesan Pull Apart Bread recipe

In a small bowl, combine melted butter, parsley, ½ tsp salt, Italian seasoning and minced garlic. Set aside.

 
 

Parmesan Pull Apart Bread recipe

Preheat oven to 350 °F (175 °C).

Gently push the air out of the dough. Roll the dough into a long log and cut it into about 27 pieces. Roll each piece into a ball (or just simply tear off golf ball-sized pieces of dough and roll them into balls).

 
 

Parmesan Pull Apart Bread recipe

Then, one by one, roll each ball in the butter mixture…

 
 

Parmesan Pull Apart Bread recipe

…and place in the bundt pan.

 
 

…so often, when I think about a bundt pan, this scene from ‘My Big Fat Greek Wedding’ comes to my mind (love that movie!)… 🙂

 
 

Parmesan Pull Apart Bread recipe

Anyway, arrange the dough balls in three layers. This is the first one.

 
 

Parmesan Pull Apart Bread recipe

And this is all three of them.

Give each layer a nice sprinkling of Parmesan cheese (someone, who will remain nameless, forgot to do that with her/his first 2 layers… do not be like her/him please).

 
 

Parmesan Pull Apart Bread recipe

Cover the pan with a clean towel or plastic wrap and allow the dough to rise for about 20-30 minutes.

 
 

Parmesan Pull Apart Bread recipe

Bake for 25 to 30 minutes, or until the bread is golden brown.

 
 

Parmesan Pull Apart Bread recipe

Mmmmmmm. The wonderful smell of freshly baked bread, cheese and garlic will fill your house.

 
 

Parmesan Pull Apart Bread recipe

Let the pan cool on the wire rack for about 5 minutes. Serve directly from the pan or invert the pan onto a large serving plate and let the bread fall out of the pan.

Serve hot.

Pulling the bread apart is so much fun! It definitely was for me.

 
 

Parmesan Pull Apart Bread recipe

I served my pull-apart bread with this yummy tomato soup.

 
 

Parmesan Pull Apart Bread recipe

They made a great pair together.

 
 

Parmesan Pull Apart Bread recipe

The bread was soft and light as a feather.

 
 

Parmesan Pull Apart Bread recipe

And each piece was full of amazing flavors.

 
 

Parmesan Pull Apart Bread recipe

Enjoy!

With love,
Petra

… If you find it handy, here’s the recipe in the printable form.

 

5.0 from 1 reviews
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Garlic Parmesan Pull Apart Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 bundt pan
 
Ingredients
  • 2 ¼ tsp (1 packet) instant yeast
  • 1⅓ cups (315 ml) warm milk
  • 2 tbsp extra-virgin olive oil
  • 2 tsp salt
  • 3 ½ cups (455 grams) all-purpose flour
  • 8 tbsp (110 grams) unsalted butter, melted
  • 2 tbsp fresh parsley, finely chopped
  • ½ tsp salt
  • 1 tsp Italian seasoning
  • 4 cloves garlic, minced
  • ¼ cup freshly grated Parmesan cheese
Instructions
  1. In the bowl of your electric mixer, stir together the yeast and warm milk. Let the mixture sit for 5 minutes. Mix in the olive oil, 2 tsp salt and flour. Using the dough hook, knead the dough for 5 minutes, or until elastic (alternatively, you can mix the ingredients in a large bowl and knead by hand until it is elastic, about 10 minutes). Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to rise for 1 to 1 ½ hours, or until it has doubled in size.
  2. In a small bowl, combine melted butter, parsley, ½ tsp salt, Italian seasoning, and minced garlic. Set aside.
  3. Preheat oven to 350 °F (175 °C).
  4. Gently push the air out of the dough. Roll the dough into a long log and cut it into about 27 pieces. Roll each piece into a ball (or just simply tear off golf ball-sized pieces of dough and roll them into balls). Then, one by one, roll each ball in the butter mixture and place in the bundt pan in 3 layers, sprinkling each layer with about ⅓ of Parmesan. Cover the pan with a clean towel or plastic wrap and allow the dough to rise for about 20-30 minutes.
  5. Bake for 25 to 30 minutes, or until the bread is golden brown. Let the pan cool on the wire rack for about 5 minutes. Serve directly from the pan or invert the pan onto a large serving plate and let the bread fall out of the pan. Serve hot.
  6. Enjoy!

 

(This yummy recipe was loosely adapted from www.pastryaffair.com.)

Parmesan Pull Apart Bread recipe

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Langos

langos recipe

Coming from central Europe, I’ve been feeling obliged to introduce langos to you for quite some time.

Because langos is immensely typical for the region where I live. Because langos is gorgeous. Because I’ve been munching on it my whole life. And because I simply love it…

 
 

langos recipe

‘And what is langos then?’, you might ask. Well, the answer is really simple – it is a deep fried flat bread served with various toppings – garlic, sour cream and cheese being the most typical ones.

In certain regions of Europe, langos can be found almost everywhere, offered as street food, served fresh and warm.

To put it short, langos is a divine thing that you neeeeeed to make too… it’s really easy… 🙂

 
 

langos recipe

To make a bunch of langos, first, in a bowl or saucepan, add the warm milk, sugar and yeast, mix to combine and allow to rest for about 20 minutes.

In a large bowl or the bowl of your stand mixer, place the cake flour, eggs, sour cream and salt.

When the milk-sugar-yeast mixture has rested enough, pour it in the flour-eggs-sour cream-salt mixture and knead (either by hand or with your stand mixer) until a smooth dough ball forms that no longer sticks to the sides of the bowl.

Cover the bowl with a plastic wrap and place in the fridge for about 8 hours (overnight). The dough will rise considerably so make sure there’s enough room left in the bowl for the dough to rise.

 
 

langos recipe

After the dough has rested enough, remove it from the fridge.

I was only going to use half of the dough for my first batch and the rest went back in the fridge to be used the other day.

 
 

langos recipe

Cut the dough into about 16 pieces (since I was only using half of the dough this time, I cut it to 8 pieces).

 
 

langos recipe

Form a neat ball out of each cut portion of the dough.

 
 

langos recipe

Place the dough balls on a oiled plate, cover with a plastic wrap.

 
 

langos recipe

Allow to rise for about 30 minutes.

 
 

langos recipe

Pour vegetable oil in a frying pan so that it reaches about ⅓ inch (1 cm) up the sides of the pan. Place the frying pan over medium heat.

Place one of the dough balls on a generously oiled plate and with oiled hands (this is important), stretch it out into a round shape, with the center being thinner than the edges. The dough round should be about 8 inches (20 cm) wide.

 
 

langos recipe

Carefully transfer the dough in the hot oil (be careful here, the oil will be very hot).

 
 

langos recipe

Fry it on one side until golden brown.Then turn and fry on the other side until golden brown too.

 
 

langos recipe

Use a paper towel to soak up the excess oil.

Repeat with the rest of the dough balls.

 
 

langos recipe

And take a little while to admire the pile of the golden deliciousness you have just created. Yummy!

 
 

langos recipe

Serve warm with the toppings of your choice.

My favorite is minced garlic. Or sour cream-cheese-ketchup. Or mayonnaise. Have I just mentioned them all? Oh my! 🙂

Enjoy!

Love,
Petra

 

4.0 from 1 reviews
Print
Langos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16 pieces
 
Ingredients
  • 1¾ cups (400 ml) milk, warm
  • 2 packets (4 tsp/14 grams) instant dried yeast
  • 1 tsp sugar
  • 8⅓ cups (1 kg) cake flour
  • 2 eggs
  • 1 cup (250 ml) sour cream
  • 3 tsp salt
  • Toppings to choose from: minced garlic, mayonnaise, sour cream, grated cheese, ketchup
Instructions
  1. In a bowl or saucepan, add the warm milk, sugar and yeast, mix to combine and allow to rest for about 20 minutes.
  2. In a large bowl or the bowl of your stand mixer, place the cake flour, eggs, sour cream and salt.
  3. When the milk-sugar-yeast mixture has rested enough, pour it in the flour-eggs-sour cream-salt mixture and knead (either by hand or with your stand mixer) until a smooth dough ball forms that no longer sticks to the sides of the bowl.
  4. Cover the bowl with a plastic wrap and place in the fridge for about 8 hours (overnight). The dough will rise considerably so make sure there's enough room left in the bowl for the dough to rise.
  5. After the dough has rested enough, cut it into about 16 pieces (the dough can stay refrigerated for about 2 day, so if you do not want to use it all, you can just make a few pieces of langos, return the rest of the dough in the fridge and use it later/the other day).
  6. Form a neat ball out of each cut portion of the dough.
  7. Place the dough balls on a oiled plate, cover with a plastic wrap and allow to rise for about 30 minutes.
  8. Pour vegetable oil in a frying pan so that it reaches about ⅓ inch (1 cm) up the sides of the pan. Place the frying pan over medium heat.
  9. Place one of the dough balls on a generously oiled plate and with oiled hands (important), stretch it out into a round shape, with the center being thinner than the edges. The dough round should be about 8 inches (20 cm) wide.
  10. Carefully transfer the dough in the hot oil (be careful here, the oil will be very hot).
  11. Fry it on one side until golden brown.Then turn and fry on the other side until golden brown too.
  12. Use a paper towel to soak up the excess oil.
  13. Repeat with the rest of the dough balls.
  14. Serve warm with the toppings of your choice.

 

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