2/3 cup warm water 1 tbsp active dry yeast, almost two envelopes
1/2 cup flour, plus 1 cup flour 4 large eggs, whisked in a bowl
1/4 cup sugar, plus 1 cup sugar 2 tsp salt (I use kosher)
1 stick butter, softened 3/4 stick butter, melted
just short of turning liquid 1 tbsp ground cinnamon
Pour water into the bowl of a stand mixer. I use my insta-read thermometer for the temp of the water and as a rule, try to do 100 degrees. Sprinkle yeast evenly over water and let sit until foamy, about 5 to 6 minutes. Using a whisk, blend until smooth, then whisk in 1/2 cup flour to form a paste. This may take a minute or two as there should be no lumps. Let rise in a warm place uncovered (I turn my oven on for a few minutes, then turn off) until yeast mixture looks a little sunken, about 30 minutes. Add the eggs, 1/4 cup sugar, salt, butter and flour to yeast mixture. Using the dough hook, knead for 10-15 minutes, scraping the bowl a few times, until all of the ingredients are incorporated. Turn out dough onto an unfloured work surface and knead by hand until smooth, 2-3 minutes. Transfer dough to a bowl and cover with damp towel or plastic wrap. Let rise in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough. Put the melted butter in a bowl. Brush butter on the inside of the 9" pie pan. Stir 1 cup sugar and cinnamon in another bowl. Roll dough into generous 1" balls, should be 45 (I line mine up on a cookie sheet, so I can keep count). Dip each ball into butter, then the cinnamon/sugar mixture. Place in pie pan, moving inward with each row. You should have 4 rows, with the top row only having one ball, (see below). If not, don't worry. Sprinkle with any remaining cinnamon/sugar and drizzle with any leftover butter (I had a just a little butter left, so melted another 2 tbsp). Cover loosely with plastic wrap and let dough rise, about 1 hour. Heat oven to 350. Unwrap dough and place pie pan on baking dish, in case of dripping over. Bake until golden brown and inserting a wooden skewer or shish kabob metal skewer comes out clean, about 45-55 minutes. Cool in dish about 15 minutes, then spoon glaze over all.
1 cup confectioners sugar 1/2 tsp salt
2 tbsp butter, melted 2 tbsp milk (preferably 1 or 2%)
1 tsp vanilla extract
Whisk butter, milk, salt and vanilla (I use the pan I just melted the butter in). Put confectioners sugar in a small bowl. Add butter mixture. Whisk until smooth. Best to make glaze when you take the pull-aparts out of the oven, as it may thicken up otherwise. If so, thin with a little milk. Drizzle over all. Bon appetit!
after baking with the glaze
after cutting a slice, you can see the individual pieces