Pull Apart Bread

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When you pull these hot sticky buns apart you'll see just how ooey gooey they are. They'd be excellent with coffee or espresso. Yield is 20 servings.

Preparation time:
Cooking time:
Yield: 20

In a large bowl, dissolve the yeast in the warm water. Add the warm milk, sugar, salt, melted butter and egg. Stir in the flour. Turn the dough out onto a floured board and knead for 6 to 8 minutes, adding more flour if necessary, until the dough is smooth and elastic. Put the dough in a large oiled bowl and cover it with plastic. Let dough rise in a warm place for about 1 hour or until doubled in size.

A few minutes before the end of rising time, prepare the glaze. Put the dark brown sugar, cream, maple syrup and butter in a medium saucepan over medium-high heat. Bring to just a simmer until the sugar dissolves. Set aside to cool slightly.

Preheat the oven to 350 degrees F. and grease a 10-inch tube pan.
Punch down the dough and turn it out onto a floured surface. Tear off pieces of the dough and form 3/4- to 1 1/4-inch balls. Roll them around in your hands until smooth. You should have approximately 25 balls in total. Put the melted butter and sugar in 2 small bowls. Roll the dough balls first in the butter and then the sugar.
Pour a third of the glaze in the bottom of the tube pan. Sprinkle with a third of the nuts. Put a layer of dough balls in the bottom, nestled close together. Pour a third of the glaze and a third of the nuts on top. Nestle another layer of dough balls on top. Pour the remaining glaze and nuts on top. Cover the pan with a clean kitchen towel and set aside in a warm place to rise for about 1/2 hour or until the balls have risen to the top of the pan.
Bake the loaf for about 40 to 50 minutes or until the top is caramel-coloured. Let rest 10 minutes before inverting out onto a rack. Serve warm.