Gk Pan Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and fine salt until evenly distributed.

Add wet ingredients and form dough

Make a well in the center, add warm water and 2 tablespoons vegetable oil. Mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 5 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60–75 minutes or until doubled in size.

Prepare filling

While the dough rises, combine the softened unsalted butter and 2 tablespoons neutral oil in a small bowl and stir to a spreadable consistency. Fold in the thinly sliced scallions, kosher salt, and black pepper. Adjust seasoning to taste.

Roll and spread

When dough has doubled, turn it out onto a lightly floured surface and divide into 4 equal portions (for individual pans) or keep whole for one large pan. For a single 9x13 or 10-inch cast-iron pan, divide into 2 portions. Working with one portion at a time, roll the dough into a roughly 10x12 inch rectangle about 1/8–1/4 inch thick. Evenly spread one-quarter (or appropriate fraction) of the scallion-butter mixture over the surface, leaving a 1/4-inch bare edge.

Fold for flaky layers

Fold the rectangle in thirds like a letter (or roll gently) to create layered sheets. Rotate 90 degrees, roll again to 10x12 inches, and repeat the spread-and-fold process 2–3 times (this creates visible flaky layers). If you divided the dough into portions, stack folded pieces together before final shaping.

Shape for pan

For a multi-piece pull-apart pan (GK Pan style), flatten each folded piece slightly and coil or roll loosely into spirals or logs, then place seam-side down into a lightly oiled 9x13-inch or equivalent baking pan, leaving small gaps so pieces can expand and remain pull-apart. For a single round pan, place spirals evenly. If using one whole piece, roll into a loose cylinder and arrange as desired in the pan.

Second rise

Cover the prepared pan loosely with plastic wrap or a damp towel and let the shaped dough rise for 30–45 minutes in a warm place until puffy (not necessarily doubled).

Preheat and egg wash

Preheat the oven to 375°F (190°C). In a small bowl, whisk the egg with 1 teaspoon water to make an egg wash. Gently brush the surface of the risen pieces with the egg wash, taking care not to deflate them. Sprinkle sesame seeds over the top if using.

Bake

Bake in the preheated oven for 22–28 minutes, rotating the pan halfway through, until the crust is golden brown and internal temperature registers about 195°F (90°C) in the thickest part. If the top browns too quickly, tent loosely with foil for the last 5–8 minutes.

Rest and serve

Remove the pan from the oven and let the GK Pan cool in the pan for 10–15 minutes to set and make it easier to pull apart. Serve warm or at room temperature. Store leftovers tightly wrapped at room temperature for up to 2 days or freeze for longer storage.