Old School Butter & Sugar Pull Apart Bread Recipe
Brace yourself for a comforting classic that tastes just like childhood! Old School Butter & Sugar Pull Apart Bread is a nostalgic treat, featuring incredibly fluffy buns with a tender crumb, generously layered with melting butter and sweet sugar. It’s the kind of bread that fills your home with an irresistible aroma, practically begging you to tear off a warm piece and savor it fresh from the oven. Whether you’re new to baking or a seasoned bread lover, this recipe is foolproof, fun to make, and guaranteed to win hearts at any gathering.
Ingredients You’ll Need
Just a handful of pantry staples come together to create magic in this recipe. Each ingredient is carefully chosen to elevate the Old School Butter & Sugar Pull Apart Bread, ensuring the perfect balance of flavor, texture, and color in every bite.
- 100 grams bread flour: For the overnight dough, creating the foundation for extra fluffy bread.
- 70 grams boiling water: Helps gelatinize the flour, resulting in an irresistibly soft texture.
- 300 grams bread flour: Provides structure and allows for the beautiful pull-apart effect.
- 100 grams plain flour: Adds tenderness and keeps the crumb delicate.
- 80 grams sugar: Not just for sweetness—it also aids in creating a golden crust.
- 20 grams milk powder: Enhances flavor and encourages that lovely browning on top.
- 1 tbsp instant yeast: The driving force behind the bread’s light, airy rise.
- 1 tsp salt: Balances the sweetness and brings out the flavors.
- 1 large egg: Binds the dough while adding richness and color.
- 175 grams cold water: Incorporates moisture for a soft, workable dough.
- 60 grams butter: Makes the crumb supple and flavorful.
- 3-4 grams per piece butter cubes: These will melt deliciously into each slit, adding bursts of buttery goodness.
- Sugar: For sprinkling over the top, creating a signature sweet crunch.
- 1 egg yolk (for brushing): Gives that coveted shiny, golden finish to your bread.
How to Make Old School Butter & Sugar Pull Apart Bread
Step 1: Prepare the Overnight Dough
Begin your Old School Butter & Sugar Pull Apart Bread journey with a little pre-planning. Combine 100 grams of bread flour with 70 grams of boiling water in a mixing bowl, stirring until thoroughly blended. Cover tightly with cling wrap and refrigerate overnight—this simple step guarantees melt-in-your-mouth fluffiness tomorrow!
Step 2: Mix the Dry Ingredients
When you’re ready to bake, grab a large bowl and stir together the bread flour, plain flour, sugar, salt, and milk powder. Make a well in the center for your yeast. Mixing everything before adding wet ingredients ensures your bread will have an even flavor and rise beautifully.
Step 3: Combine the Wet Ingredients
Slowly pour the cold water into your dry mixture, followed by the large egg. Use a mixer on low or medium speed to blend into a rough dough. Gradual mixing helps the dough hydrate properly and stay manageable, resulting in perfect pull-apart pieces.
Step 4: Incorporate the Overnight Dough
Add your overnight dough from the fridge into the mix. Blend until fully combined—this is the secret behind the pillowy-soft texture of Old School Butter & Sugar Pull Apart Bread!
Step 5: Add the Butter
Now it’s time for richness. Drop in the 60 grams of butter, continuing to beat until the dough becomes silky, smooth, and elastic. A good indicator is when you can stretch it into a thin, nearly translucent “windowpane” without tearing. This means gluten is perfectly developed!
Step 6: First Proofing
Transfer your dough to a floured surface and knead gently for a minute. Place it into a clean bowl, cover with a damp cloth, and let it rest for 40 minutes. The gentle warmth and moisture will help your dough double in size, making it soft and billowy.
Step 7: Punch and Divide
Once doubled, gently punch down the dough to release excess air. Cut it into 12 even portions, shape gently, and set them on a baking sheet. Let them rest for another 10 minutes—this quick pause makes the dough easier to handle in the next step.
Step 8: Shape the Pull Apart Pieces
Divide each portion again into smaller pieces (about 30 grams each). Arrange these in an 8-inch greased square tin, spacing them so they’re close, but not touching. This setup ensures each piece bakes to perfection and is easy to pull apart later.
Step 9: Second Proofing
Cover and allow your assembled bread to proof for another 40 minutes. For a warm, humid proof, place the tin above a bowl of boiling water in your turned-off oven or microwave. This shortcut encourages a voluptuous, sky-high rise—just what we want for Old School Butter & Sugar Pull Apart Bread!
Step 10: Add Butter & Sugar Magic
When the dough has doubled in size, make shallow slits between each piece and nestle a cube of butter into every slit. Brush the tops with egg yolk and fling a snowy layer of sugar over the surface. These finishing touches guarantee a crackly, golden crust and little rivulets of buttery sugar winding through the bread.
Step 11: Bake
Bake in a preheated 180-degree oven for around 20 minutes, or until the bread is deeply golden and your kitchen smells like sweet, buttery heaven. Immediately turn the bread onto a rack to cool—just enough to handle, but still slightly warm for serving. The effect: a tender, fragrant loaf that pulls apart with a gentle tug.
How to Serve Old School Butter & Sugar Pull Apart Bread
Garnishes
There’s nothing like boosting the charm of homemade bread with tasty garnishes. I love dusting extra sugar over the warm loaf right before serving, adding a gentle sparkle and sweet crunch. For a touch of decadence, a light drizzle of melted butter or even a sprinkle of cinnamon sugar amps up the cozy factor of Old School Butter & Sugar Pull Apart Bread.
Side Dishes
This bread is a perfect compliment to so many meals! Pair it with a simple soft-boiled egg for breakfast, or add it to a brunch spread with fresh fruit and yogurt. At tea time, serve it alongside strong black tea or a creamy latte for a truly nostalgic indulgence. It’s also a terrific side for soups or creamy chowders, soaking up every last drop.
Creative Ways to Present
If you’re entertaining, try serving the bread in its original tin for a charming, rustic effect—just place it in the center of the table and let everyone pull off their piece. For gatherings, cut the loaf into individual mini-pull apart buns and serve in cupcake liners for a playful, party-ready twist. You can also add a little dish of jam or honey butter on the side for customizable flavor adventures.
Make Ahead and Storage
Storing Leftovers
To keep your Old School Butter & Sugar Pull Apart Bread fresh, store any leftovers in an airtight container at room temperature for up to two days. If you’re not planning to finish it within that window, refrigerate it to help retain moisture and flavor. Just let it come to room temp before enjoying again—the texture will soften right up.
Freezing
If you want to make a batch ahead or have extra, this bread freezes beautifully! Simply cool it completely, then wrap tightly in plastic wrap and foil. Freeze for up to a month. When the craving hits, thaw at room temperature and it will taste wonderfully fresh, just like the day you baked it.
Reheating
To revive the bread’s original warmth and tenderness, place slices or whole pieces in a 160-degree oven for 5–10 minutes or until soft and toasty. You can also microwave individual pieces for about 15 seconds. Don’t forget to add an extra pat of butter and sprinkle of sugar for the full Old School Butter & Sugar Pull Apart Bread experience!
FAQs
Can I use all-purpose flour if I don’t have bread flour?
Yes, you can substitute all-purpose flour if needed, but bread flour really helps give the best chewy texture and structure. If you’re using all-purpose, expect the bread to still be tasty, but a little bit less fluffy and springy.
Do I have to make the overnight dough?
While you could try skipping the overnight dough, it truly does make a noticeable difference by creating a super-soft and tender crumb. It’s a small extra step that brings this Old School Butter & Sugar Pull Apart Bread to another level of deliciousness!
Is it necessary to use instant yeast, or can I use active dry yeast?
Instant yeast is more convenient and works faster, which is perfect for this recipe. If you only have active dry yeast, just activate it in the cold water for about 5–10 minutes before mixing, and proceed as outlined in the steps.
What’s the best way to tell if the bread is finished baking?
The top should be deep golden brown and sound hollow when gently tapped. If you’d like to check with a thermometer, the internal temperature should be around 90-93 degrees Celsius when fully baked.
Can I add other flavors to this bread?
Absolutely! While this recipe celebrates the classic, old-school version, feel free to fold in a bit of cinnamon, a handful of raisins, or even citrus zest. Your Old School Butter & Sugar Pull Apart Bread will still come out fantastic—just with your personal twist!
Final Thoughts
I truly hope you’ll give Old School Butter & Sugar Pull Apart Bread a try—there’s nothing like the satisfaction of tearing into a loaf you made with your own hands, and sharing it with people you love. It’s a recipe that never fails to put a smile on faces, and I promise it’ll be a frequent request at your table. Enjoy every warm, buttery morsel!
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Old School Butter & Sugar Pull Apart Bread Recipe
- Total Time: 2 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This Old School Butter & Sugar Pull Apart Bread recipe is a delightful treat that combines the rich flavors of butter and sugar in a soft, pull-apart bread. Perfect for breakfast or as a sweet snack, this recipe will surely satisfy your cravings.
Ingredients
For Overnight Dough:
- 100 grams bread flour
- 70 grams boiling water
For Main Dough:
- 300 grams bread flour
- 100 grams plain flour
- 80 grams sugar
- 20 grams milk powder
- 1 tbsp instant yeast
- 1 tsp salt
- 1 large egg
- 175 grams cold water
- 60 grams butter
- 3–4 grams per piece butter cubes
- Sugar
- 1 egg yolk (for brushing)
Instructions
- Prepare Overnight Dough: Combine bread flour and boiling water in a bowl. Cover with cling wrap and refrigerate overnight.
- Make Main Dough: Combine bread flour, plain flour, salt, sugar, and milk powder. Add yeast in the center. Mix on low speed, then gradually add water and egg. Beat until a rough dough forms.
- Add Butter and Proof: Incorporate overnight dough and butter. Knead and let the dough proof for 40 minutes.
- Shape the Dough: Divide, shape, and arrange dough portions in a greased tin. Proof for another 40 minutes.
- Final Touches: Make slits in dough portions, add butter cubes, brush with egg wash, and sprinkle sugar.
- Bake and Serve: Bake at 180 degrees for 20 minutes until golden brown. Cool slightly, unmold, and serve warm with butter and extra sugar.
Notes
- You can customize by adding nuts or dried fruits to the dough.
- Ensure the bread is sufficiently proofed for a light and airy texture.
- Adjust sugar according to your sweetness preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 portion
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: Butter and sugar bread, Pull apart bread, Sweet bread recipe
