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Maple Pull-Apart Bread

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Maple Pull-Apart Bread

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Maple Pull-Apart Bread Recipe Maple Pull-Apart Bread Recipe

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

At a glance

Prep
Bake
Total
Yield
about 8 servings

Ingredients

Filling

  • 1/2 cup brown sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 cup maple syrup
  • 2 tablespoons melted butter
  • 1/2 cup diced walnuts

Dough

  • 2/3 cup lukewarm water
  • 2 large eggs
  • 2 tablespoons soft butter
  • 2 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup (2 3/8 ounces) Hi-maize Fiber*
  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons (1 ounce) Baker’s Special Dry Milk
  • 2 tablespoons King Arthur Cake Enhancer
  • 2 teaspoons instant yeast
  • *Substitute 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour, if desired.

Filling

  • 3 3/4 ounces brown sugar
  • 1 ounce King Arthur Unbleached All-Purpose Flour
  • 3 ounces maple syrup
  • 1 ounce melted butter
  • 2 ounces diced walnuts

Dough

  • 5 3/8 ounces lukewarm water
  • 2 large eggs
  • 1 ounce soft butter
  • 1 ounce brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 3/8 ounces Hi-maize Fiber*
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 ounce Baker’s Special Dry Milk
  • 1/2 ounce King Arthur Cake Enhancer
  • 2 teaspoons instant yeast
  • *Substitute 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour, if desired.

Filling

  • 106g brown sugar
  • 28g King Arthur Unbleached All-Purpose Flour
  • 85g maple syrup
  • 28g melted butter
  • 57g diced walnuts

Dough

  • 152g lukewarm water
  • 2 large eggs
  • 28g soft butter
  • 28g brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 67g Hi-maize Fiber*
  • 241g King Arthur Unbleached All-Purpose Flour
  • 28g Baker’s Special Dry Milk
  • 14g King Arthur Cake Enhancer
  • 2 teaspoons instant yeast
  • *Substitute 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour, if desired.

Instructions

  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.
  11. Yield: about 8 servings.
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