Cinnamon-Pecan Pull-Apart Bread

Ingredients

Challah Dough

  • ¾ cup water 
  • 1 envelope active dry yeast 
  • ¼ cup granulated sugar 
  • 2 large eggs 
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • ⅓ cup unsalted butter, melted 
  • 4 cups unbleached all-purpose flour, plus more for rolling 
  • 1½ teaspoons salt 

 For the Cinnamon-Pecan Filling:

  • 1 stick unsalted butter 
  • 1 cup light brown sugar 
  • ½ cup dark brown sugar 
  • 1 tablespoon ground cinnamon 
  • 1 teaspoon salt 
  • 1¼ teaspoons Nielsen-Massey Pure Orange Extract
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 cups chopped pecans 

To Assemble and Bake the Pull-Apart Bread

  • Nonstick cooking spray 
  • Unbleached bread flour, for rolling 
  • Nielsen-Massey Pure Vanilla Sugar or turbinado sugar, for sprinkling (optional) 

Directions

Challah Dough

In the bowl of a stand mixer fitted with the hook attachment, combine water, yeast, sugar, eggs, vanilla extract, butter, flour, and salt. Mix on low speed for 3 minutes. Increase the speed to medium, and mix until the dough is smooth and pulls away from the side of the bowl, about 8 minutes.

Lightly spray the surface of the dough in the mixer bowl with cooking spray, cover the top of the bowl with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.

Cinnamon-Pecan Filling

Melt butter on the stove top or in a microwave. Add brown sugars, cinnamon, salt, vanilla and orange extracts, and whisk until completely smooth. Add the pecans and stir until combined. Set aside until ready to use.

To Assemble and Bake the Pull-Apart Bread

Generously coat two loaf pans with nonstick cooking spray.

On a generously floured surface, roll the dough into a large rectangle 12- by 20-inches in size. Cut the rolled dough into 4- by 2-inch rectangles, to make 30 pieces. If they shrink in size after cutting, do not worry.

Working with 5 pieces of dough at a time, spoon the Cinnamon-Pecan filling over one piece of dough to generously coat. Lay another piece of dough on top and repeat until you have a stack of 5 pieces of coated dough. Repeat the process with the remaining 25 pieces of dough to make 6 stacks.

Place 3 stacks of coated dough into each of the loaf pans, ensuring the pieces of dough are vertically lined up in the pan. Repeat with the remaining 3 stacks of dough in the second loaf pan. Divide any remaining cinnamon-pecan filling evenly between the two pans by drizzling it over the top.

Let the loaves proof at room temperature until risen about 50 percent in size, about 30 minutes.

Preheat the oven to 375°F.

Sprinkle the tops of the loaves with vanilla sugar. Bake until very deep golden brown and until the internal temperature of the bread reaches 200°F, about 60 minutes. Let the bread cool in the pan for about 10 minutes, then carefully remove from the pans and let cool on a rack. Serve immediately or store wrapped at room temperature for up to 3 days.

Notes:

Recipe by Pastry Chef Jenny McCoy.

Challah Dough

  • 180 grams water 
  • 7 grams active dry yeast 
  • 50 grams granulated sugar 
  • 2 large (100 grams) eggs
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 80 grams unsalted butter, melted 
  • 520 grams unbleached all-purpose flour, plus more for rolling 
  • 1½ teaspoons salt 

 Cinnamon-Pecan Filling:

  • 1 stick unsalted butter 
  • 200 grams light brown sugar 
  • 100 grams dark brown sugar 
  • 1 tablespoon ground cinnamon 
  • 1 teaspoon salt 
  • 1¼ teaspoons Nielsen-Massey Pure Orange Extract
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 240 grams chopped pecans 

To Assemble and Bake the Pull-Apart Bread

  • Nonstick cooking spray 
  • Unbleached bread flour, for rolling 
  • Nielsen-Massey Pure Vanilla Sugar or turbinado sugar, for sprinkling (optional) 

Directions

Challah Dough

In the bowl of a stand mixer fitted with the hook attachment, combine water, yeast, sugar, eggs, vanilla extract, butter, flour, and salt. Mix on low speed for 3 minutes. Increase the speed to medium, and mix until the dough is smooth and pulls away from the side of the bowl, about 8 minutes.

Lightly spray the surface of the dough in the mixer bowl with cooking spray, cover the top of the bowl with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.

Cinnamon-Pecan Filling

Melt butter on the stove top or in a microwave. Add brown sugars, cinnamon, salt, vanilla and orange extracts, and whisk until completely smooth. Add the pecans and stir until combined. Set aside until ready to use.

To Assemble and Bake the Pull-Apart Bread

Generously coat two loaf pans with nonstick cooking spray.

On a generously floured surface, roll the dough into a large rectangle 30- by 50-centimeters in size. Cut the rolled dough to make 30 pieces. If they shrink in size after cutting, do not worry.

Working with 5 pieces of dough at a time, spoon the Cinnamon-Pecan filling over one piece of dough to generously coat. Lay another piece of dough on top and repeat until you have a stack of 5 pieces of coated dough. Repeat the process with the remaining 25 pieces of dough to make 6 stacks.

Place 3 stacks of coated dough into each of the loaf pans, ensuring the pieces of dough are vertically lined up in the pan. Repeat with the remaining 3 stacks of dough in the second loaf pan. Divide any remaining cinnamon-pecan filling evenly between the two pans by drizzling it over the top.

Let the loaves proof at room temperature until risen about 50 percent in size, about 30 minutes.

Preheat the oven to 190°C.

Sprinkle the tops of the loaves with vanilla sugar. Bake until very deep golden brown and until the internal temperature of the bread reaches 90°C, about 60 minutes. Let the bread cool in the pan for about 10 minutes, then carefully remove from the pans and let cool on a rack. Serve immediately or store wrapped at room temperature for up to 3 days.

Notes:

Recipe by Pastry Chef Jenny McCoy.

  • 75 minprep

  • 75 mincook

  • 2loaves

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Orange Extract 4oz

Pure Orange Extract

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar