Liam Charles’ cereal milk pull‑apart bread. Photograph: Yuki Sugiura/The Guardian. Food styling: Aya Nishimura
The joy of that sugary milk left in your bowl of cereal is condensed into a fun-to-make, tactile snack
Everyone loves cereal: there’s such a variety of shapes, sizes and flavours, and you often get a good splash of nostalgia with it, too. In recent years, chefs have been using cereal in desserts and baking, allowing people to be more experimental with flavours. Big love to Christina Tosi, the legendary American pastry chef who blew my mind with the idea of cereal milk. The amount given here makes more than you need for the recipe, so you can experiment with it in more bakes.
Cereal milk pull-apart bread
Prep 1 hr 15 min, plus proving
Cook 1 hr