Cinnamon and Pecan Pull Apart Bread
Ingredients
Sticky Pecan Glaze
- 1 stick unsalted butter, plus more for greasing the pan
- 1 cup brown sugar
- 1/4 cup heavy cream
- 3 tablespoons Crown® Lily White® Corn Syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 cup pecans, chopped
Bread
- 4-1/2 cups all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 5 tablespoons unsalted butter
- 2 large eggs
PRODUCTS
Instructions
- FOR THE GLAZE: Generously grease a 12-cup fluted tube pan or 13 X 9-inch pan. Combine the butter and brown sugar in a small saucepan and heat until the butter has melted. Remove from the heat and whisk in the cream, corn syrup, vanilla, cinnamon and salt. Add the pecans and set aside.
- FOR THE BREAD: Combine 2 cups of the flour, sugar, undissolved yeast and salt in a stand mixer with the dough hook attachment, or a large bowl. Heat the milk, butter and water in a small saucepan until very warm (120°-130°F); stir into flour mixture. Stir in eggs and enough remaining flour to make a soft dough. Continue 3 to 5 minutes. Alternatively, knead by hand on a lightly floured surface for 8 to 10 minutes. Cover; let rest on a floured surface for 10 minutes.
- Divide the dough into 32 pieces; roll into balls. Pour a third of the pecan glaze into the prepared pan and place a third of the dough balls over it. Repeat twice with the remaining glaze and dough. Cover and let rise in a warm draft-free space until the dough rises to the top of the pan, about 45 minutes. Or, let rise in the fridge for 2 to 24 hours and let the dough rest at room temp for 10 minutes before baking. Preheat oven to 375°F. Bake for 30 minutes. Cover with foil and bake for an additional 15 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.
Recipe courtesy of Grace Choi
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