Maple Pull-Apart Bread

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Yield: about 8 servings

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This sticky, maple-y bread is delicious served warm from the oven. Looking for a great special-occasion brunch bread? You've found it.

Maple Pull-Apart Bread

(1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 8 servings
Published: 10/25/2010

Ingredients

Filling

Dough

Directions

1) To make the filling: Whisk together the brown sugar and flour. Stir in the maple syrup and melted butter. Set aside.

2) Combine all the dough ingredients in a large bowl, mixing and then kneading to make a smooth, fairly soft dough.

3) Place the dough in a lightly greased bowl, cover, and allow to rise in a warm spot for 1 hour; it'll be puffy, though not necessarily doubled in bulk.

4) Gently deflate the dough, and transfer it to a greased or floured work surface.

5) Divide the dough into about 50 pieces; don't worry about making them completely even.

6) Toss the dough pieces with the filling mixture and the chopped walnuts.

7) Place into a greased 1 ½-quart baking pan or 9" round cake pan. Distribute any extra filling over the dough.

8) Cover the bread and let it rise until puffy, about 45 to 60 minutes. While it's rising, preheat the oven to 350°F.

9) Bake the bread for 25 to 35 minutes, or until it's starting to brown and feels firm to the touch; the inside will register about 190°F on an instant-read thermometer

10) Remove the bread from the oven, let it cool for 5 to 10 minutes, then enjoy warm.

Yield: about 8 servings.

Reviews

1
  • 12/26/2010
  • sokknitter from KAF Community
  • I had problems making this...the bread was great, but I wasn't sure wether to use regular yeast, or breadmachine yeast. When I made the filling, it was too thick to easily coat the bread balls (trying to toss the balls with the filling caused the balls to squish), and I had to make another batch of the filling to have enough to coat all the bread.
    "Bread Machine" yeast is instant yeast. If you use regular Active-Dry yeast, it will need to be proofed before adding to the final dough. Frank @ KAF.
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