Treat your family with this sweet treat made from scratch. Bake with sweet yeast dough, coated with butter, brown sugar and chopped nuts that's certain to satisfy.
Oozing with warm caramel and nuts, this makes a great breakfast or serve as a special treat for your family and friends. The sticky and finger licking bread is best eaten warm. It is well worth the bit of extra effort.
FRUITED PULL APART BREAD
Yield : 8-10 servings
2.5 cups all purpose flour
2 Tablespoon sugar
2 tsp instant yeast
4 tablespoons butter melted
1 tsp salt
1 cup warm milk
1/2 cup brown sugar
1/4 cup raisin/dates/cranberries
1/4 cup chopped almond/pecan
3 tablespoons butter melted
Combine butter, warm milk, sugar and salt in a small bowl.
Place flour and yeast in a mixing bowl.
Gradually add milk mixture to the flour, forms into soft dough.
Transfer onto floured board, knead by hand or mixer until smooth.
Transfer dough into oiled and covered bowl, let rise until doubled for 1-1.5 hours.
Generously grease 8 in round pan, sprinkle a tablespoon of brown sugar in a greased pan.
Combine remaining brown sugar, dried fruit, melted butter and nuts into a large bowl.
Gently punch the dough down, pinch the dough into 1.5 in balls.
Drop the balls into brown sugar mixture, toss to combine. Arrange evenly in pan, sprinkle remaining nuts and fruit over top.
Cover and let sit in the pan for 45 minutes. Towards the end of rising time, preheat oven @ 190C.
Bake for 15-20 minutes until golden brown.
Let sit in the pan for 10 minutes, loosen the edges before inverting onto a serving platter.
Linking to Yeastspotting 3-9-12