Milk Bread Pull-apart

Alright, let’s talk bread.

I know some people hear “bread” and instantly picture a flour-covered kitchen, a three-day process, and a small existential crisis about yeast. But not here, this is one of those recipes that makes your feel like a domestic GODDESS! This pull-apart is as easy as it gets, we’re talking a soft, milk bread-style dough that’s a total dream to work with.

I stuffed mine with creamy goat’s cheese, a good drizzle of honey, and fresh thyme because that combo? Chef’s kiss. Sweet, savoury, earthy — hits all the right spots. But honestly, you can throw in whatever you like: pesto, cheddar, some leftover roast veggies, jam if you’re feeling wild.

It’s the kind of thing that’s perfect for a lazy Sunday bake (zero stress, maximum smugness when it comes out of the oven) and it’ll see you through the start of the week… if it even lasts that long. Or chuck it on the table at a dinner party and watch people lose their minds tearing it apart.

Ingredients

2/3 cup (160ml) heavy cream, room temp
1 cup (265ml) milk, room temp (full cream preferred)
1 large egg, room temp
1/3 cup (65g) sugar
3½ cups (455g) bread flour
½ cup (65g) plain flour
1 tbsp active dry yeast (or instant)
1½ tsp salt
Melted butter (for brushing tin & top of bread)
Olive oil for greasing

Filling:

200g soft goat cheese
Runny honey (to taste — I used about 2–3 tbsp)
Fresh thyme leaves (a generous sprinkle)

Method

Make the dough:
In a stand mixer with a dough hook (or by hand), add: cream, milk, egg, sugar, flours, yeast, and salt. Mix on low/stir for 15 mins, scraping the bowl if needed. The dough should be slightly sticky — clinging to the bottom but pulling away from the sides. Add extra flour a spoon at a time (if it’s too wet) until dough spins off the sides.
First proof:
Transfer to a lightly oiled bowl, cover with a damp tea towel and let rise in a warm spot for 1–2 hours until doubled. (Microwave with a cup of just-boiled water = my go-to cheat.)
Shape and fill:
Position an oven rack to the middle position and preheat oven to 175°C (fan forced). Punch the dough down, transfer to a floured surface, then roll into a large rectangle. Brush with melted butter, crumble over the goat cheese, drizzle with honey, and scatter with thyme. Slice into 8 even strips, roll each one into a coil, and nestle into a 22cm square buttered loaf tin (can use any shape or size, but the bread will expand when cooking).
Bake:
Brush the top with melted butter and bake for 30-35 mins or until golden brown. While still warm, brush again with melted butter for extra lushness. Allow to cool in tin then remove and serve.