This pull-apart pancake loaf is beyond

For the dough:

• 2 t instant yeast
• ¼ cup lukewarm water
• 1 t sugar
• 150 g butter, soft and cut into cubes
• 115 g sugar
• 1 t salt
• 2 free -range eggs, beaten
• 1 cup milk
• 1 T fresh lemon juice
• 690 g plain flour
• ¼ t ground cinnamon
• ⅓ t ground nutmeg

For the filling:

• 76 g butter, softened
• ¼ t maple syrup
• ½ t ground cinnamon
• 50 g sugar
• 40 g chocolate chips (optional)

• To make the dough, combine the yeast, lukewarm water and 1 t sugar in a small bowl and stir. Allow to stand for 5 minutes. Once it starts bubbling and looking thick and foamy, it’s ready to be used. 
• Beat all the butter in a stand mixer with a paddle attachment until soft and pale in colour. Gradually add the sugar and salt and beat for 3–5 minutes at a medium speed (scraping down the sides of the bowl every 2 minutes). Beat in the eggs, milk and lemon juice, then pour in the yeast mixture. 
• In a separate bowl, whisk together the flour, cinnamon and nutmeg. Add the dry ingredients to the butter mixture and swap the paddle attachment on the mixer for a dough hook. 
• Knead the dough for 5 minutes at a medium to high speed and let it come together – this should take 5-10 minutes. 
• Place the dough in a large bowl greased with olive oil or cooking spray, cover with a clean tea towel and leave in a warm place to double in size (about 1 ½ – 2 hours). 
• Meanwhile, make the filling. Mix all the ingredients using a metal spoon until well combined. 

• Once the dough has doubled in size, place the dough on a floured surface and knead roughly for about 2 minutes. Roll the dough out into a rectangle about 2 cm thick and spread the filling on ¾ of the rectangle. Leave the last ¼ of the dough empty. 
• Cut the dough into 5 strips lengthways, then place them on top of one another (the empty piece will be on top) so you have one log with layers. Use a pizza
• Divide the log into six equal parts. Grease an 18 x 9cm loaf tin, then place the dough squares into the ti
•  cutter to cut the strips if you have one. 
• Divide the log into six equal parts. Grease an 18 x 9cm loaf tin, then place the dough squares into the tin with the layers facing upwards – spread them out evenly as they will expand when they rest again. Cover with clingfilm and allow to rise in a warm place for 1 hour. 
• Preheat the oven to 180°C and bake the loaf for 35 minutes or golden brown and cooked through. Enjoy warm with ice cream or butter.

Cook’s notes: The bread is made in such a way that it pulls apart as you remove it from the tin. This is such a cinnamon and maple syrup dream bread, and it goes perfectly with a blob of butter and honey. I find that it can be enjoyed as breakfast but it’s just as good toasted for a midday snack.

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