Butter Sugar Pull-Apart Bread: the wonderful recipe for a flavorful breakfast bread

Butter sugar pull-apart bread is the ultra-easy bread recipe that is perfect for breakfast, brunch, or as a mid-afternoon snack. With its rich, buttery, sweet, with a delightfully light, soft, airy texture that goes so well when topped with jam or toasted with butter. Although easy to make, butter sugar pull-apart bread needs a little planning – you'll need to make an overnight dough to mix into the bread dough to create this delicious bread. From there it's simple. Just combine the ingredients in a stand mixer, add the overnight dough, and get ready to let your bread proof. This amazing bread is definitely one bread bakers will want to try.

Expert Tips

Proof your dough in a warm part of your home. If it's cold out, you can turn your oven light on and proof the dough in there – just make sure the oven itself is off.

Use leftover butter sugar pull-apart bread for bread pudding or French toast.

How to Store Butter Sugar Pull-Apart Bread

Place cooled leftover butter sugar pull-apart bread in an airtight container. Leave it at room temperature and enjoy it within 3 days.

How to Make Butter Sugar Pull-Apart Bread

Whisk the flour and water together in a medium bowl to make the overnight dough.

Cover it and place it in the fridge overnight.

The next day, place the bread flour, flour, milk powder, sugar, salt, and yeast in the bowl of a stand mixer. Mix for 30 seconds on low to combine.

Gradually mix in the water. Add the egg, mixing on low to incorporate it into the dough.

Beat in the overnight dough. Beat in the butter, mixing until the dough becomes smooth and stretchy. Lightly flour a work surface, turn out the dough, and knead for 1 minute. Lightly grease a mixing bowl, place the dough in the bowl, then cover with a damp cloth to rise until doubled in size.

Once doubled, punch down the dough. Cut the dough into 12 pieces, then let them rise for another 10 minutes.

Divide the dough again to form 16 pieces and put them in a greased 8×8-inch pan.

Fill the pan.

Cover with a damp towel and proof the dough for another 40 minutes, or until the dough doubles. The pieces should be touching each other by this point.

Preheat your oven to 355°F. Beat the egg and brush the tops of the dough with the egg wash.

Garnish with sugar.

Make a small cut on the top of each piece of dough and place butter in each cut.

Bake for 20 to 22 minutes, or until golden brown.

Remove from oven and serve warm.