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This sticky, cinnamon-y loaf is a great communal dish; set it on the table, and let everyone pull off their own serving!
3 1/2 cups King Arthur Unbleached All-Purpose Flour or 3 3/4 cups Mellow Pastry Blend
1/4 cup sugar
1/4 cup Baker's Special Dry Milk
2 1/2 teaspoons instant yeast
3/4 cup water
2 large eggs
4 tablespoons unsalted butter, softened
1 1/4 teaspoons salt
1/8 teaspoon Fiori di Sicilia or 1 teaspoon vanilla extract or Buttery Sweet Dough Flavor
1 tablespoon cinnamon
1/2 cup Sticky Bun Sugar* or granulated sugar
3/4 cup unsweetened shredded coconut
3/4 cup diced pecans or walnuts
4 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
1/2 cup sugar
1 teaspoon vanilla extract
*Sticky Bun Sugar yields a nicely gooey, sticky element to the rolls that regular granulated sugar just can't achieve.
Combine the dough ingredients, and mix and knead them until you have a soft, sticky dough. Allow the dough to rise, covered, for 2 1/2 to 4 hours, or until it's puffy. Lightly grease a 12-cup tube or bundt-style pan. Prepare the topping by mixing all of the ingredients together.
Cut the dough into 1" to 2" pieces, and roll into balls. Mix the topping ingredients and toss with the balls. Place in the greased pan.
To make the glaze: Bring the butter, corn syrup, and sugar to a boil. Boil for 2 minutes. Add the vanilla. Pour over the dough balls, covering them well. Cover the pan, and let the bread rise until it's quite puffy.
Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's golden brown and the syrup is bubbling at the sides. Let the bread cool in the pan for 8 minutes. Invert the pan onto a serving platter, and let it rest for 10 minutes to allow the glaze to drizzle down over the bread. Remove the pan and serve warm. Yield: 12 to 14 servings.