Pull-Away Bread in Sticky Pecan Caramel
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 466, total fat 17 G., saturated fats 2 G., proteins 9 G., carbohydrates 72 G., fiber 4 G., cholesterol 0 mg, sodium 536 mg, sugar 18 G.
Calories 466, total fat 17 G., saturated fats 2 G., proteins 9 G., carbohydrates 72 G., fiber 4 G., cholesterol 0 mg, sodium 536 mg, sugar 18 G.
This delicious, gooey, pull-apart bread with crunchy nuts is the perfect treat for a crowd. Pumpkin pie spice, warm caramel, and pecans combine to make it your new favorite fall dessert. This sweet bread is made with store-bought dough and store-bought caramel sauce, so the recipe is easy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of sugar
- 1 teaspoon pumpkin pie spice mix
- 2 packages of 220g chilled croissant dough
- Premium flour, as needed
- 6 tablespoons caramel sauce
- 1 tbsp. chopped pecans
- Special equipment: glass bread pan measuring 22x12 cm.
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 350°F (160°C). Spray a 9 x 5 inch (22 x 12 cm) glass loaf pan with cooking spray. Combine sugar and pumpkin pie spice in a small bowl.
- Unfold the dough and fold the two layers over each other to create a double layer of dough. Press them together and roll the dough into a 30 cm square. Spread 110 g of caramel evenly over the dough. Sprinkle the caramel with spiced sugar, then sprinkle an even layer of pecans, gently pressing the nuts into the dough.
- Cut the dough into 16 small squares. Stack 4 squares on top of each other to form 4 stacks of 4 squares. Place each stack on its side in the prepared loaf pan (like books on a shelf). Carefully separate the layers of dough so that the dough fills the entire pan. Sprinkle with any fallen nuts.
- Cover the pan with foil and bake until golden brown, about 50 minutes. Remove the foil and continue baking for another 15 minutes. Let cool on a rack for another 15 minutes.
- Transfer the bread to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.
Categories:
Recipe collections
Similar recipes
