Pull Apart Honey Pecan Coffeecake
Source of Recipe
Restaurant Classics
Recipe Introduction
With the use of the dough hook, the ingredients are quickly put together for an overnight rise. A little assembly in the morning is rewarded with a wonderfully sticky, pull-apart bread.
List of Ingredients
- For the Dough:
- 1/2 cup (1 stick) unsalted butter
- 1 cup whole milk
- 1/3 cup lukewarm water (105 to 115 degrees F)
- One 1/4-ounce package dry yeast (2 1/4 teaspoons)
- 1/3 cup sugar
- 2 large eggs
- 1 teaspoon salt
- 4 1/4 cups (or more) all-purpose flour
- For the Coffeecake:
- Nonstick vegetable oil cooking spray
- 1 cup toasted chopped pecans
- 1 1/4 cups firmly packed golden brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted
- 5 tablespoons honey
Instructions
- FOR THE DOUGH:
Melt butter in heavy small saucepan over medium-low heat. Remove from heat; add milk. Let mixture stand until cooled to at least 110 degrees F.
- Meanwhile, combine water and yeast in large bowl of heavy-duty stand mixer; let stand until yeast dissolves, about 5 minutes. Add milk mixture, sugar, eggs and salt. Using dough hook, mix on high speed until eggs are blended. Gradually mix in 4 1/4 cups flour. Continue kneading on medium speed until dough is smooth and pulls away from sides of bowl, adding more flour if necessary, about 5 minutes. Remove dough from bowl; form into ball. Sprinkle some flour into bottom of mixing bowl; return dough to bowl. Cover and chill overnight.
- FOR THE COFFEECAKE:
Spray 10-inch-diameter angel food cake pan with nonstick spray. Sprinkle pecans evenly over bottom of pan. Punch dough down. Roll out dough on lightly floured work surface to 10-inch square. Cut dough into five 2-inch-wide strips. Cut each strip into five 2-inch squares, creating 25 pieces total.
- Combine brown sugar and cinnamon in medium bowl. Dip each dough piece into melted butter, then into brown sugar mixture, coating each piece evenly. Transfer each piece to waxed paper-lined baking sheet.
- Combine all remaining melted butter (about 2 tablespoons) with all remaining brown sugar mixture (2 to 3 tablespoons) . Stir 3 tablespoons honey into brown sugar mixture. Pour honey mixture evenly over pecans in pan. Arrange dough pieces atop pecans, spacing evenly and creating two layers. Drizzle dough with remaining 3 tablespoons honey. Let rise in warm draft-free area until almost doubled, about 1 hour 15 minutes. Meanwhile, preheat oven to 350 degrees F.
- Bake coffeecake until golden brown, about 55 minutes. Cool on rack 10 minutes. Turn coffeecake out onto platter. Serve warm or at room temperature.
Final Comments
Yield: Serves 8
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