No-Knead Easter Bun with Buttery Cinnamon-Sugar Layers and a 10-Hour Cold Rise
A step-by-step guide to making a soft, pull-apart Easter bun using a no-knead, refrigerator-fermented milk dough. The dough is spread with soft butter and cinnamon brown sugar, rolled and spiraled into a giant showstopping bun, then baked until golden. Perfect for beginners and ideal for any festive occasion beyond just Easter.
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#cold fermentation #pull-apart bread #spiral bun #sweet bread #milk dough #festive #vegetarian #Easter bread #cinnamon sugar #holiday baking #no-knead #beginner-friendly
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🧾 Ingredients
- 1640 g bread flour (12% protein)
- 2495 ml warm milk (35–38°C / 95–100°F)
- 36 g instant dry yeast (or 18 g fresh yeast)
- 47 g salt
- 540–45 g soft butter
- 63 tbsp brown sugar
- 71/2 tbsp ground cinnamon
- 81 egg yolk
- 91 tbsp milk
- 10Sesame seeds for topping
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