• On Nov, 03, 2024
•  ladyrecipes
•  Recipes

Maple Pecan Cinnamon Pull-Apart Bread

Ingredients

Ingredients, For the Dough:

• ⅔ cup warm milk (105-115°F)

• 1 tablespoon energetic dry yeast

• 1 tablespoon sugar

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

• ¼ cup melted unsalted butter

• 1 egg

• ½ teaspoon salt

Bread flour has the next protein content than all-purpose flour, resulting in a chewier and extra elastic dough. The larger protein content also helps to develop gluten more quickly, giving the bread a stronger construction.

Maple syrup adds pure sweetness and a distinctive taste to the bread. It can additionally be an excellent 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 fats.

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

Ingredients

For the Dough:

• 2 teaspoons active dry yeast
• 1 cup warm water (105-115°F)
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, softened
• 1 large egg, lightly 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 gentle brown sugar
• 1 teaspoon floor 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 heat milk (105115°F)

Ingredients:

1/2 cup unsalted butter, softened

INGREDIENTS:

• 1/2 teaspoon salt

Ingredients, For the Filling

• 3/4 cup

  packed mild 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

• 1 cup evaporated milk

• 1 cup firmly packed light brown sugar

• 2 tablespoons maple syrup

• 1 teaspoon ground cinnamon

• 1/2 teaspoon vanilla extract

Maple Pecan Cinnamon Pull apart bread cinnamon recipe-Apart Bread

Ingredients:

For the dough:

• 1 half of cups (180g) all-purpose flour, plus extra for dusting
• 1/2 teaspoon (2g) lively dry yeast
• 1/2 teaspoon (3g) granulated sugar
• 1/2 teaspoon (2g) salt
• 1/2 cup (120ml) warm 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 light 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 large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, whisk together the nice and cozy milk, granulated sugar, and energetic dry yeast.

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

Stir in the melted butter, crushed eggs, salt, and a pair of cups of the all-purpose flour.

Mix until a dough forms and pulls away from the sides of the bowl.

Turn the dough out onto a flippantly floured surface 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 set aside in a warm place for 1 hour, or until the dough has doubled in size.

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

Mix on low velocity until the components are combined

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

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

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

4. Place the dough in a greased bowl, cover 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, mix the brown sugar, cinnamon, and pecans.

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

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

8. Spread the filling evenly over the dough.

9. Roll up the dough tightly from the lengthy 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 warm place for 30 minutes, or until the dough has doubled in dimension.

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

14. Bake the bread for 25-30 minutes, or till it is golden brown.

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

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

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

First, proof your yeast in heat water with somewhat bit of sugar. Once the yeast is foamy, add it to the flour, salt, and maple syrup. Mix till a dough types. Turn the dough out onto a floured surface and knead for 5-7 minutes, or until the dough is clean 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 till doubled in size.

Instructions:

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

2. In a big bowl, whisk collectively the flour, sugar, and salt.

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

4. Add the moist elements to the dry components and stir till just combined. 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 into a 12×18-inch rectangle.

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

8. Spread the filling evenly over the dough.

9. Starting from one long facet, roll up the dough into a good log.

10. Cut the log into 12 equal slices.

11. Place the slices within the prepared baking pan.

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

13. Let cool for five minutes earlier than serving.

Making the Filling:

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

2. Stir till 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, coated, until dough has doubled in size, about 1 hour.

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

Add the water and milk to the bowl and begin mixing with the paddle attachment in your mixer. Once dough varieties, swap to the dough hook and knead for two to three minutes.

Remove the dough from the mixer and kind it right into a ball. Place the dough in a greased bowl and set the bowl in a heat place to rise for 1 hour, or until doubled in size.

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

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

Spread the butter combination 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 sides to seal.

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

Cover the rolls with plastic wrap and allow them to rise in a heat place for half-hour, or till doubled in size.

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

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

Roll out each half into a 12x15inch rectangle.

Spread the maple pecan filling over one of the rectangles and roll it up tightly, ranging from the lengthy aspect 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 degrees 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 heat place for half-hour, or until doubled in dimension.

Instructions:

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

In a big bowl, mix the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and melted butter. Add the moist components to the dry ingredients and stir till just combined. Do not overmix.

Turn the dough out onto a flippantly floured floor and knead for a few minutes until it is easy and elastic. Place the dough in a greased bowl, cowl with plastic wrap, and let rise in a warm place for forty five minutes, or till 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 right 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 heat place for half-hour, or until doubled in dimension.

Bake within the preheated oven for 30-35 minutes, or until golden brown. Let cool for 10 minutes before 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 together the milk, eggs, butter, and vanilla extract.
5. Add the wet elements to the dry ingredients and stir until just combined.
6. Roll out the dough on a flippantly floured floor to a 12×18 inch rectangle.
7. Spread the softened butter evenly over the dough.
8. In a small bowl, combine the brown sugar, cinnamon, and pecans.
9. Sprinkle the brown sugar mixture over the dough.
10. Roll up the dough from the long end and slice into 12 items.
11. Place the pieces 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 levels F (175 levels C).

• Grease a 9×13 inch baking pan.

• In a large bowl, mix the flour, sugar, baking powder, and salt.

• Cut in the butter till the combination resembles coarse crumbs.

• Stir in the milk and egg till the dough just comes collectively.

• Turn the dough out onto a floured floor and knead for a couple of minutes, until it is smooth 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, ranging from the long facet.

• Cut the dough into 12 equal slices.

• Place the slices within the ready baking pan.

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

• Drizzle with the maple glaze.

Ingredients:

• 1 cup strong coffee
• 1 cup maple syrup
• 1/2 cup chopped pecans
• 1/2 cup ground 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 degrees C). Grease and flour a 9×13-inch baking pan.

In a small bowl, combine espresso, maple syrup, half of cup chopped pecans, and cinnamon. In one other small bowl, combine half of cup chopped pecans and melted butter.

Roll out dough on a flippantly floured surface into a 12×18-inch rectangle. Spread with butter mixture, leaving a 1-inch border across the edges. Sprinkle with coffee mixture.

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

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

Making the Glaze:

In a small bowl, combine 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 together 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 good and cozy bread.

Wait a couple of minutes before you serve the bread. This will give it time to chill down slightly in order that it’s simpler to deal with and will not burn your mouth.