ClemenGold pull-apart bread
Makes 2 loaves – serves 12
A layered tea bread, filled with cinnamon-spiced ClemenGold
600 g cake flour
5 ml (1 tsp.) salt
10 ml (2 tsp.) sugar
1 x 10 g sachet instant yeast
65 ml butter, melted
500 ml warm water
1 egg, whisked
160 ml icing sugar
10 ml (2 tsp.) ground cinnamon
80-125 ml ClemenGold marmalade
4 ClemenGold, peeled and chopped
500 ml (2 cups) icing sugar
45 ml (3 tbsp.) butter, melted
125-190 ml milk
Sift the flour, salt and sugar into the bowl of an electric mixer; add the
instant yeast and pour in the melted butter.
Using the dough hook attachment and the mixer on medium speed;
add enough of the warm water to bring together soft dough. The dough
should knead easily and not stick to your hands or the bowl.
Continue to knead the dough for about 10 minutes until elastic and
Form the dough into a ball and place into a floured bowl. Cover with a
damp cloth and leave the dough in a warm spot to rise until it has
doubled in size.
Knock back the dough, knead again and divide into two equal pieces.
Use a rolling pin on a floured surface to roll out the dough, as thinly as
possible, into two rectangles and brush with the whisked egg.
Combine the icing sugar and cinnamon in a bowl, divide the mixture in
half and sift over the two dough rectangles.
Spread an equal amount of ClemenGold marmalade over the
cinnamon and sugar layer of both rectangles.
Squeeze out the excess juice from the chopped ClemenGold and
sprinkle onto the marmalade layer – half each per rectangle.
Cut one of the dough rectangles into six long strips.
Build a stack by layering the strips on top of each other.
Slice the stack into six equal stacks and place these smaller stacks
upright across the width of a bread pan that has been sprayed with
non-stick spray and lined with baking paper.
Repeat the stacking process with the remaining dough rectangle.
Cover the dough with a damp cloth and leave to rise again.
Bake in an oven preheated to 180˚C for 40 minutes, until the loaves
are well risen and golden.
Leave to cool.
Sift the icing sugar into a large mixing bowl.
Add the melted butter and whisk in enough of the milk to make a
pourable, but not too runny, icing.
Pour the icing over the loaves and leave to set.