24 February, 2015
Cinnamon and Percan Pull Apart Bread
Posted in : Breads on by : Jeri Epp
Ingredients
- 4 /12 cup Flour a little extra for dusting
- 1/3 cup ganulated sugar
- 2 envelopes Rapid Rise Yeast
- 1 tsp Salt
- 1/2 cup water
- 1/2 cup Milk
- 5 tblsp unsalted butter
- 2 large eggs
Sticky Pecan Glaze
- 1 stick unsalted butter plus a little more for greasing the pan
- 1 cup brown sugar
- 1/4 cup heavy cream
- 3 tblsp light corn syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- Pinch of Salt
- 1 cup pecans chopped
Servings:
Instructions
- For the Glaze, generously grease a 12 cup fluted tube pan or a 13x9 pan. Combine the butter and the 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.
Bread
- Combine 2 cups of the flour, sugar, undissolved yeast and salt in a stand mixer with dough hook or a large bowl. Heat the milk, butter and water in a small saucepan until ver warm (120-130 degrees), stir into flour mixture. Stir in egg and enough remaining flour to make a soft dough. Continue for 3 to 5 min. Alternately, knead by hand on a lightly floured surface for 8 to 10 minutes. Cover and let rest on a floured surface for 10 minutes.
- Divide dough into 32 pieces and roll into balls. Pour 1/3 of the pecan glaze into the prepared pan and place 1/3 of the dough balls over it. Repeat this process 2 more times with the glaze and dough balls. Cover and let rise in a worm draft free space until the dough rises to the top of the pan, about 45 minutes. You also can let rise in the fridge for 2 to 24 hours and then let the dough rest at room tep for 10 min prior to baking. Preheat oven to 375 degrees. Bake for 30 minutes. Cover with foil and bake for an additional 15 minutes. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.
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