We are taught to not play with our food but sometimes, just getting in there with your hands is apart of the enjoyment of the dish. This recipe for Pecan Pie Pull Apart Bread is exactly that, soft bread slices slathered with pecan pie filling for a fun recipe to bake as well as to eat. The filling is packed with gooey brown sugar, maple syrup, cinnamon and of course a whole stack of chopped buttery pecans.
The dough is sandwiched together with the filling so when it bakes, you create peelable slices of soft bread with a wickedly moreish caramelised bottom. which will create these dreamy nuggets of flavour that will have everyone arm-wrestling over to grab the last piece. The way to assemble this loaf is really easy, the most time actually doesn’t involve you at all, with the dough’s double proof, when it just needs to stay tucked up all snug. The secret ingredient to the filling is ground almonds, unlike making a Chelsea bun, the ground almond helps to make almost a frangipane like filling, which will help bind the sugar and butter so it doesn’t all pool to the bottom of the tin.Print
Makes 1 loaf
- 140ml Semi-Skimmed Milk
- 25g Unsalted Butter (melted)
- 350g Strong White Bread Flour
- 7g Dried Active Yeast
- 1/2 tsp Salt
- 25g Caster Sugar
- 1 Large Free Range Eggs
For the Filling –
- 100g Unsalted Butter, melted
- 90g Soft Brown Sugar
- 100g White Caster Sugar
- 2 tsp Ground Cinamon
- 50ml Maple Syrup
- 100g Ground Almonds
- 100g Pecans. roughly chopped
For The Glaze –
- 25g Maple Syrup
- 15g Unsalted Butter
- Warm the milk and butter in a small pan until the butter is melted and warm to touch. In a stand mixer bowl, add the bread flour, salt, sugar and yeast. Then add to the dry ingredients the eggs and warm milk mixture.
- Mix the dough on low in the mixer with a dough hook attachment, until all the ingredient come together. Then increase the speed and knead the dough for 10 minutes until it becomes smooth and elastic. Cover the bowl and leave until doubled in size (normally about an hour depending on how hot your kitchen is), I like to use a clean shower cap.
- While the dough is proving, make the filling. In a bowl mix all the filling ingredients together, except the chopped pecans. Mix until you have a thick paste and set aside at room temperature.
- Butter a 2lb loaf tin and line the base and alongside with parchment, overhanging the edge to help to remove it later.
- On a flour-dusted surface, roll the dough into a 30x 15cm rectangle, trying to keep it even as possible. Spread the filling right to the edge of the dough and scatter over the chopped pecans. Cut the dough in half, horizontally, lifting the dough to place on top of the other half. Your layers should look like, dough, filling, dough, filling. Then cut the dough into rectangles the width of your loaf tin. Stack the dough upright in the prepared tin, like a loaf of sliced bread. Repeat with the rest of the dough. Loosely cover with cling film and prove for an hour.
- Oven to 170C, bake the loaf (without the cling film) for 25-30mins until golden, cover with foil halfway through if looking too golden. While baking, in a small saucepan, add the syrup and butter and gently melt and reduce until slightly sticky.
- Remove the loaf from the oven and gently brush the glaze over the surface. Leave the loaf to cool for 30 minutes so still warm but the sugar isn’t too hot to handle. Then get stuck in and pull that bread apart!
- Category: Buns, Bread, Pie
- Method: Baking
- Cuisine: American
Fan of Pecan Pie? Then why not try, Pecan Pie Bars with Cinnamon Crust Recipe? Or Pecan Pie & Maple Syrup Baklava Recipe? Pecan Pie Macarons with Maple Syrup Filling Recipe?
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