Maple-Mocha Pull-Apart Bread with Almonds
prep: 45 mins
rise: 1 hr 30 mins
bake: 40 mins
cool: 30 mins
total: 1 hr 145 mins
4 - 4.5 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 package active dry yeast
1 ½ cups milk
¼ cup butter, cut up
¼ cup pure maple syrup
1 tablespoon instant espresso coffee powder
1 teaspoon salt
1 cup heavy cream
1 tablespoon butter
¾ cup pure maple syrup
1 ½ cups powdered sugar
1 - 2 tablespoon milk
⅓ cup granulated sugar
½ teaspoon ground cinnamon
⅔ cup sliced almonds, lightly toasted
In a large bowl combine 2 cups of the flour, the cocoa powder, and the yeast; set aside. In a medium saucepan heat and whisk together the next five ingredients (through salt) just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture; add the egg. Beat with a mixer on low 30 seconds, scraping bowl frequently. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn to grease surface of the dough. Cover; let rise in a warm place until double in size (about 1 hour).
While the dough is rising, in a medium saucepan bring heavy cream to boiling; reduce heat. Boil gently, uncovered, 12 to 14 minutes or until reduced to 1/2 cup, stirring occasionally. Stir in 1 Tbsp. butter. Cool 10 minutes. Gradually whisk in 3/4 cup maple syrup. For the icing, remove 3 Tbsp. of the syrup mixture to a small bowl; stir in powdered sugar and enough milk to make a thick drizzling consistency; cover and set aside.
Punch dough down. Turn out onto a lightly floured surface. Divide into quarters. Cover and let rest for 10 minutes. Meanwhile, in a small bowl combine granulated sugar and cinnamon. Generously grease a 10-inch fluted tube pan.
Roll each piece of dough into a rope about 20 inches long. Cut ropes into 1-inch pieces. Roll each piece in sugar-cinnamon mixture. Spoon half of the remaining cooled syrup mixture into the bottom of the prepared pan. Sprinkle with almonds. Arrange half the dough pieces in pan on top of almonds. Sprinkle with half of the remaining sugar-cinnamon mixture. Drizzle the remaining syrup mixture over dough pieces in the pan. Arrange remaining dough pieces in the pan. Sprinkle with the remaining sugar-cinnamon mixture. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).
Preheat oven to 350°F. Bake 40 to 45 minutes or until an instant-read thermometer registers between 190°F to 200°F. Cool in pan 5 minutes. Loosen sides and center with a thin metal spatula or table knife. Invert onto a serving platter. Spoon any syrup and nuts that remain in the pan over bread. Cool about 30 minutes. Drizzle with the maple icing before serving.
To Make Ahead:
After assembling pull-apart bread in a pan, cover with plastic wrap and chill for 8 to 24 hours. Before baking, remove the pan from the refrigerator and let stand, covered, 1 1/2 hours. Discard plastic wrap and bake at 350° for 45 minutes.
352 calories; fat 12g; cholesterol 40mg; saturated fat 6g; carbohydrates 56g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 29g; protein 6g; vitamin a 393.8IU; vitamin c 0.1mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 2.3mg; folate 73.1mcg; vitamin b12 0.2mcg; sodium 197mg; potassium 194mg; calcium 80mg; iron 1.9mg.
Recipe courtesy of Better Homes and Gardens.