Maple Pecan Cinnamon Pull-Apart Bread

  • November 4, 2024
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Maple Pecan Cinnamon Pull-Apart Bread

Ingredients

Ingredients, For the Dough:

• ⅔ cup heat milk (105-115°F)

• 1 tablespoon lively dry yeast

• 1 tablespoon sugar

• 1 ¾ cups all-purpose flour, plus more for dusting

• ¼ cup melted unsalted butter

• 1 egg

• ½ teaspoon salt

Bread flour has a better protein content than all-purpose flour, leading to a chewier and more elastic dough. The higher protein content also helps to develop gluten more quickly, giving the bread a stronger construction.

Maple syrup provides pure sweetness and a distinctive taste to the bread. It can be a great supply of minerals, similar to potassium and magnesium.

Pecans add a nutty flavor and crunchy texture to the bread. They are also an excellent supply of fiber and wholesome fat.

Cinnamon provides warmth and spice to the bread. It can be a natural antimicrobial agent.

Ingredients

For the Dough:

  • 2 teaspoons lively dry yeast
  • 1 cup warm water (105-115°F)
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 1 massive egg, flippantly beaten
  • 3 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon salt

For the Filling:

  • 1/2 cup maple syrup
  • 1/2 cup packed mild brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans

For the Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk
  • 1/2 teaspoon maple extract

– 1 teaspoon sugar

– 1 cup warm milk (105115°F)

Ingredients:

1/2 cup unsalted butter, softened

INGREDIENTS:

  • 1/2 teaspoon salt

Ingredients, For the Filling

  • 3/4 cup

    packed gentle brown sugar

  • 1/4 cup

    all-purpose flour

  • 1 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    salt

  • 1/4 cup

    unsalted butter

    ,

    melted

  • 1/2 cup

    maple syrup

  • 1/4 cup

    toasted pecans

1/2 cup maple syrup

Ingredients:

1/2 cup chopped pecans

1/4 cup floor cinnamon pull apart bread

• 1 cup evaporated milk

• 1 cup firmly packed mild brown sugar

• 2 tablespoons maple syrup

• 1 teaspoon floor cinnamon

• 1/2 teaspoon vanilla extract

Maple Pecan Cinnamon Pull-Apart Bread

Ingredients:

For the dough:

  • 1 1/2 cups (180g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon (2g) energetic dry yeast
  • 1/2 teaspoon (3g) granulated sugar
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (120ml) heat milk (110-115°F/43-46°C)
  • 1/4 cup (56g) unsalted butter, softened

For the filling:

  • 1/2 cup (120ml) maple syrup
  • 1/2 cup (56g) packed gentle brown sugar
  • 1/2 cup (56g) chopped pecans
  • 1/2 cup (56g) floor cinnamon

For the glaze:

  • 1 cup (120g) confectioners’ sugar
  • 1/4 cup (60ml) milk
  • 1/2 teaspoon (2g) vanilla extract

Ingredients:

1/4 cup unsalted butter, melted

Instructions

Instructions:

Making the Dough:

In a big mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, whisk together the warm milk, granulated sugar, and lively dry yeast.

Set apart in a heat place for five minutes, or until the yeast is foamy and bubbly.

Stir within the melted butter, overwhelmed eggs, salt, and 2 cups of the all-purpose flour.

Mix until a dough types and pulls away from the edges of the bowl.

Turn the dough out onto a frivolously floured floor and knead for 5-7 minutes, or until the dough is smooth and elastic.

Place the dough in a flippantly greased bowl, cowl with plastic wrap, and put aside in a heat place for 1 hour, or until the dough has doubled in measurement.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, yeast, sugar, heat milk, softened butter, and salt.

Mix on low pace till the components are combined

1. In a large bowl, stir collectively the flour, sugar, salt, and yeast.

2. Gradually add the warm milk and blend until the dough comes together.

3. Turn the dough out onto a floured floor and knead for 5-7 minutes until it’s smooth and elastic.

4. Place the dough in a greased bowl, cowl it with plastic wrap, and let it rise in a heat place for 1 hour, or until it has doubled in dimension.

5. While the dough is rising, make the filling. In a small bowl, combine the brown sugar, cinnamon, and pecans.

6. Punch down the dough and divide it in half.

7. Roll out every half of the dough right into a 12×8-inch rectangle.

8. Spread the filling evenly over the dough.

9. Roll up the dough tightly from the long side.

10. Cut the roll into 12 slices.

11. Place the slices in a greased 9×13-inch baking dish.

12. Cover the dish with plastic wrap and let it rise in a heat place for half-hour, or until the dough has doubled in measurement.

13. Preheat the oven to 350 degrees F (175 degrees C).

14. Bake the bread for 25-30 minutes, or until it’s golden brown.

15. Let the bread cool for a couple of minutes earlier than serving.

Increase the velocity to medium and knead for 57 minutes until the dough is smooth and elastic.

Form the dough right into a ball. Place it in a flippantly greased bowl, and cover it with plastic wrap.

First, proof your yeast in warm water with somewhat little bit of sugar. Once the yeast is foamy, add it to the flour, salt, and maple syrup. Mix till a dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes, or until the dough is easy and elastic. Place the dough in a greased bowl, cowl it with plastic wrap, and let it rise in a heat place for 1 hour, or until doubled in size.

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking pan with butter.

2. In a large bowl, whisk together the flour, sugar, and salt.

3. In a small bowl, whisk together the milk, melted butter, and egg.

4. Add the wet ingredients to the dry elements and stir till simply mixed. Do not overmix.

5. Turn the dough out onto a floured surface and knead for 2-3 minutes, or till clean and elastic.

6. Roll the dough right into a 12×18-inch rectangle.

7. In a small bowl, combine the maple syrup, brown sugar, cinnamon, and pecans.

8. Spread the filling evenly over the dough.

9. Starting from one lengthy aspect, roll up the dough into a good log.

10. Cut the log into 12 equal slices.

11. Place the slices within the ready baking pan.

12. Bake for 25-30 minutes, or till golden brown.

13. Let cool for 5 minutes earlier than serving.

Making the Filling:

1. In a small bowl, mix the maple syrup, brown sugar, cinnamon, and pecans.

2. Stir until properly mixed.

3. Spread the filling evenly over the dough.

– In a small bowl, combine the maple syrup, chopped pecans, and floor cinnamon.

Set aside dough in a greased bowl, lined, until dough has doubled in size, about 1 hour.

Mix collectively in a big bowl: flour, sugar, salt, and yeast.

Add the water and milk to the bowl and start mixing with the paddle attachment on your mixer. Once dough types, switch to the dough hook and knead for two to 3 minutes.

Remove the dough from the mixer and type it into a ball. Place the dough in a greased bowl and set the bowl in a warm place to rise for 1 hour, or until doubled in measurement.

Punch down the dough and divide it into 2 items. Roll out each bit into a rectangle, about ½-inch thick.

In a small bowl, combine the softened butter, maple syrup, brown sugar, and cinnamon.

Spread the butter mixture onto the rectangles of dough, then sprinkle with ½ cup of chopped pecans.

Roll up the dough rectangles, starting from the long end. Pinch the perimeters to seal.

Slice the rolls into 1-inch thick slices and place them in a greased 13×9 inch baking dish, cut side up.

Cover the rolls with plastic wrap and allow them to rise in a warm place for 30 minutes, or till doubled in measurement.

Preheat the oven to 350 levels F (175 levels C).

Bake for 25-30 minutes, or till golden brown.

Invert the bread and separate the rolls.

Serve warm, with further maple syrup if desired.

Instructions

    Punch down the dough and divide it in half.

    Roll out every half right into a 12×18-inch rectangle.

    Spread with the melted butter, then sprinkle with the maple sugar, pecans, and cinnamon.

    Roll up tightly from the long side.

    Cut into 12 slices.

    Place in a greased 9×13-inch baking pan.

    Cover and let rise till doubled, about 1 hour.

    Bake at 350 levels F for 25-30 minutes, or until golden brown.

Roll out every half right into a 12x15inch rectangle.

Spread the maple pecan filling over one of many rectangles and roll it up tightly, starting from the long facet and dealing your approach to the other facet.

Instructions, Top with the remaining rectangle of dough.

– Cut the dough into 12 equal squares.

Preheat oven to 375 levels Fahrenheit.

Line a 9x13inch baking dish with parchment paper.

Unroll the refrigerated dough onto a flippantly floured surface.

Instructions:

  • Cover the dish with plastic wrap and let the bread rise in a warm place for 30 minutes, or till doubled in measurement.

Instructions:

Preheat oven to 350 levels F (175 levels C). Grease a 9×13 inch baking pan.

In a big bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and melted butter. Add the wet components to the dry elements and stir until simply mixed. Do not overmix.

Turn the dough out onto a flippantly floured floor and knead for a couple of minutes till it’s easy and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for forty five minutes, or until doubled in measurement.

While the dough is rising, make the filling. In a small bowl, mix the brown sugar, cinnamon, and pecans. Set apart.

Once the dough has risen, punch it down and divide it into 12 equal items. Roll each piece into a ball and dip it within the melted butter. Place the balls in the ready baking pan and sprinkle with the filling.

Cover the pan with plastic wrap and let rise in a warm place for half-hour, or till doubled in size.

Bake within the preheated oven for 30-35 minutes, or until golden brown. Let cool for 10 minutes earlier than serving.

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9×13 inch baking dish.
  3. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk collectively the milk, eggs, butter, and vanilla extract.
  5. Add the wet elements to the dry ingredients and stir till simply combined.
  6. Roll out the dough on a frivolously floured surface to a 12×18 inch rectangle.
  7. Spread the softened butter evenly over the dough.
  8. In a small bowl, mix the brown sugar, cinnamon, and pecans.
  9. Sprinkle the brown sugar combination over the dough.
  10. Roll up the dough from the long end and slice into 12 pieces.
  11. Place the items within the ready baking dish.
  12. Bake for 25-30 minutes, or till golden brown.
  13. Let the bread cool for a couple of minutes before serving.

• Preheat oven to 350 degrees F (175 levels C).

• Grease a 9×13 inch baking pan.

• In a big bowl, combine the flour, sugar, baking powder, and salt.

• Cut within the butter till the mixture resembles coarse crumbs.

• Stir in the milk and egg until the dough simply comes collectively.

• Turn the dough out onto a floured surface and knead for a few minutes, until it is clean and elastic.

• Roll the dough out right into a rectangle, about 12×18 inches.

• Spread the butter, brown sugar, cinnamon, and pecans over the dough.

• Roll up the dough, starting from the long side.

• Cut the dough into 12 equal slices.

• Place the slices in the ready baking pan.

• Bake for 25-30 minutes, or until golden brown.

• Drizzle with the maple glaze.

Ingredients:

  • 1 cup sturdy coffee
  • 1 cup maple syrup
  • 1/2 cup chopped pecans
  • 1/2 cup floor cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup butter, melted
  • 1 loaf (1 pound) frozen bread dough, thawed

Instructions:

Preheat oven to 350 levels F (175 levels C). Grease and flour a 9×13-inch baking pan.

In a small bowl, combine espresso, maple syrup, 1/2 cup chopped pecans, and cinnamon. In one other small bowl, combine 1/2 cup chopped pecans and melted butter.

Roll out dough on a frivolously floured floor into a 12×18-inch rectangle. Spread with butter combination, leaving a 1-inch border around the edges. Sprinkle with espresso mixture.

Starting from one long facet, roll up dough tightly. Cut into 12 slices and place in prepared pan.

Bake in preheated oven for 25-30 minutes, or until golden brown.

Making the Glaze:

In a small bowl, mix half cup maple syrup, 1/4 cup melted butter, and 1/4 cup chopped pecans.

Drizzle glaze over heat bread.

In a small bowl, whisk collectively the maple syrup and melted butter.

Brush melted butter over a 12-hole bundt pan.

Then take out the bread and brush with melted butter.

Brush the glaze over the nice and cozy bread.

Wait a couple of minutes earlier than you serve the bread. This will give it time to cool down barely in order that it is simpler to deal with and won’t burn your mouth.

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