Name: Cinnamon-Raisin Flake-Apart Bread
Yield: Serves 12
Cuisine: American
Ingredients: ¾ cup [105 g] raisins; ¼ cup [55 g] unsalted butter, melted; 1 cup [140 g] bread flour; 1 cup [200 g] granulated sugar; 1 Tbsp ground cinnamon; 1 egg, at room temperature; 1 cup [240 ml] whole milk, at room temperature; 3 Tbsp unsalted butter, at room temperature; ¼ cup [45 g] potato starch; 1½ tsp table salt; ¼ cup [50 g] granulated sugar; 2½ tsp instant yeast; 2 cups [280 g] all-purpose flour

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

The Pillsbury Bake-Off, a cooking contest that ran annually between 1949 and 1976, and has occurred more sporadically since, required all of its contestants to use Pillsbury flour. Mrs. Paul W. Strobel’s Buttercrust Flake-Aparts recipe was in Pillsbury’s 2nd Grand National 100 Prizewinning Recipes (1951) and calls for a yeasted dough cut into squares, layered, and placed in a muffin tin. I added potato starch to help with handling and shaping the doug