Suggested products


Step 1

Put 500 g flour, 2 tbsp. sugar, 1 level tsp. salt und 1 pck. dry yeast to a bowl and mix well. Add 1 egg.

Step 2

Melt 100 g butter in a pot with low heat. Add 200 ml milk and warm it up lukewarm. Pour the butter-milk-mixture slowly to the flour and mix everything with a dough hook for 2 – 3 minutes until you have a smooth dough. Then cover it with a damp cloth and allow the dough to rise on a warm place for about an hour.

Step 3

In the meantime wash the 6 spring onions and cut in large pieces. Wash 1 bunch of dill, shake until dry and pluck roughly. Add the onions and the dill to a tall container and mash with 100 ml olive oil and 2 tbsp. lemon juice to a fine puree. Add pepper and salt to taste.

Step 4

Cut the 200 g smoked salmon in large cubes. Cover the loaf pan with our Tip with Toppits® Baking Paper.

Step 5

Knead the dough well after the resting period. Roll the dough out to a rectangle (approx. 30 x 70 cm) on a floured counter. Add the spring onions-dill-pesto on the dough and smooth it.

Brioche Teig bestrichen mit Pesto und belegt mit Lachs

Step 6

Divide the dough into half. Cut the 2 dough halves in 8 even rectangles. Now spread the smoked salmon. Roll up every rectangle on the short side and place them upright in the loaf pan covered with Toppits® Baking Paper. Cover it and let it rest for about 30 minutes.

Step 7

In the meantime preheat your oven at 180 °C (circulated air: 160 °C). Bake the Pull- Apart- Bread for about 40 – 45 minutes. Ideally test with a skewer, if there is no dough on the skewer, the Pull-Apart-Bread is ready. Let it cool down for about 15 minutes after baking and remove it from the loaf pan. Enjoy it warm or cold.


This bread tastes amazing with a radish-dip. For this wash 200 g radish and cut into small cubes. Wash 1 bunch of chives, shake until dry and cut into fine rings with a scissor. Add 500 g quark to a bowl. Add ½ tsp. salt, 2 tsp. sugar, a little bit pepper, radish, chives and 3 tbsp. lemon juice and mix well.

Zupfbrot auf Backpapier mit Kräuter-Dip in der Schüssel
Zupfbrot auf Backpapier mit Kräuter-Dip in der Schüssel

The best for leftovers:

Little leftovers from the Pull-Apart-Bread are perfectly stored in a Toppits® SafeLoc for about 1-2 days at room temperature. When you have ½ bread as a leftover, you can freeze it in a Toppits® Freezing Bag. When required, you can take the bread out of the bag and bake it for 25 – 30 minutes in a preheated oven on a baking tray covered with Toppits® Baking Paper at 180 °C (circulating air: 160 °C). If you have less than half the bread the baking time shortens.

Related Recipes

Juicy and crispy and simply from the baking tray

Crunchy-fresh with a crispy Topping - not only perfect for hot summer days