Lovely breakfast or brunch sweet bread, with all the flavours of cinnamon rolls, served up in a skillet.
For the dough:
3cupsall purpose flour
1 1/2tsp.fine salt
3tsp.instant or dry active yeast
1cupmilkwarmed to 105-110° F.
3Tbsp.vegetable oil or melted butter
For brushing the dough:
For coating the dough in:
Make the dough: Proof the yeast in 1/4 cup of warm water. Combine the dry ingredients in a large bowl or the bowl of a stand mixer. Add the warmed milk, vegetable oil and proofed yeast. Knead with the dough hook until dough is smooth, adding more flour by the Tbsp. as necessary. Remove dough to an oiled bowl, cover with plastic wrap and let rise to doubled, about 60 minutes.
Grease a skillet and set aside.
Divide dough into two pieces and roll into a rope about 3 feet long. Place the dough on to a long piece or parchment or foil wrap and liberally brush with melted butter mixed with the vanilla. Pour the brown sugar/cinnamon mixture evenly alongside the buttered ropes and then roll the ropes in the mixture until evenly covered. Pinch the end of the ropes together and then twist them together, pinching the other end once all twisted together.
Place twisted ropes into the skillet, starting from the centre and winding it around. (If you have some melted butter left over from brushing, feel free to drizzle it over the dough). Cover the skillet with greased plastic wrap and let rise until doubled.
Meanwhile, prepare the streusel topping by combining dry ingredients and cutting in the cold butter with a fork. Set aside.
Preheat oven to 350° F. Once dough is doubled, sprinkle with streusel topping and bake for for 40-45 minutes, covering it with foil after 25 or 30 minutes if is dark enough.
Meanwhile, prepare the glaze by combining the wet ingredients and adding to the powdered sugar. Stir well until smooth. Pour evenly over bread once it has cooled a bit.