Pull-apart Honey Pecan Coffeecake
From elisabizter 16 years ago
- 55 minutes to make
- Serves 8
Found this on a wonderful website. 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
Ingredients
- FOR DOUGH: shopping list
- 1/2 cup (1 stick) unsalted butter shopping list
- 1 cup whole milk shopping list
- 1/3 cup lukewarm water (105 to 115 degrees F) shopping list
- One 1/4-ounce package dry yeast (2 1/4 teaspoons) shopping list
- 1/3 cup sugar shopping list
- 2 large eggs shopping list
- 1 teaspoon salt shopping list
- 4 1/4 cups (or more) all-purpose flour shopping list
- FOR COFFEECAKE: shopping list
- Nonstick vegetable oil cooking spray shopping list
- 1 cup toasted chopped pecans shopping list
- 1 1/4 cups firmly packed golden brown sugar shopping list
- 2 teaspoons ground cinnamon shopping list
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, melted shopping list
- 5 tablespoons honey shopping list
How to make it
- FOR 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 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.
People Who Like This Dish 6
- bluewaterandsand GAFFNEY, SC
- blackstaril Brooklyn, NY
- tinadunlap Greenwood, FL
- suestonebender CA
- jeffsgirl Medford, OR
- magali777 Mexico, MX
- elisabizter Fountain Valley, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Now, I can't believe this!
magali777
in Mexico loved it
-
This is the one that I am having for the kids on Sunday. Sounds incredible!
bluewaterandsand
in GAFFNEY loved it
-
this is wonderful, thanks! a keeper!
magali777
in Mexico loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "