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Pull-Apart Chocolate Chrysanthemum Bread

Pull-Apart Chocolate Chrysanthemum Bread
YIELDS
6 - 8 servings

Set this warm, chocolate-filled bread on your table for brunch and let your friends and family dive in. You don’t need to make a specific number of circles with the cutter, just fit as many as you can into your cake pan.

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Ingredients

Dough

1
packet (2 ¼ tsp) active dry yeast
¼
cup + 1 tsp honey or light agave syrup
2
large eggs + 3 large egg yolks
3
Tbsp extra-virgin olive oil, plus more for the bowl
2
tsp kosher salt
4
- 4 ½ cups all-purpose flour, plus more for working the dough (see note)

Filling

6
oz semisweet chocolate, finely chopped
4
Tbsp unsalted butter, at room temperature, plus more for the pan
¼
cup finely chopped pecans
2
Tbsp sugar
½
tsp ground cinnamon
¼
tsp kosher salt
1
large egg, lightly beaten
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Directions

Step 1

Dtir the yeast and 1 teaspoon honey into 1 cup warm water (100 to 110ºF). Let sit until bubbly, about 5 minutes. In a mixer fitted with the paddle attachment, combine the eggs and yolks, olive oil, salt, remaining 1/4 cup honey and the yeast mixture. Mix on low until combined. Add 4 cups flour on low speed, 1 cup at a time, and mix to form a smooth, wet dough. Switch to the dough hook and knead on medium-high, adding up to 1/2 cup more flour to make a slightly sticky dough that forms a ball around the hook, 4 to 5 minutes. Form the dough into a ball, place in a large bowl and lightly coat in olive oil. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

Step 2

Meanwhile, stir together the chocolate, butter, pecans, sugar, cinnamon and salt in a medium bowl to make a chunky paste.

Step 3

Butter a 10-inch round cake pan and set aside. When the dough has risen, punch it down and roll with a lightly floured rolling pin on a well-floured work surface into a 24-by-16-inch rectangle (about 1/4-inch thick). Use a 3 1/2-inch round cutter to cut out as many circles as you can from the dough. Fill each circle to the edge with about 1 tablespoon filling and fold in half, then in half again, so it looks like a quarter of a circle. Pinch the tip of the dough so that the rounded edge opens slightly. Arrange pieces, pinched-side down, in a circle around the edge of the pan with some space between the pieces and the chocolate filling showing at the top. Arrange 2 more circles in the pan, ending with one piece in the center. Cover with plastic wrap and let rise until almost doubled, about 30 minutes.

Step 4

Preheat the oven to 375ºF. Brush the risen dough with beaten egg and bake until golden and the center of the bread registers about 180ºF on an instant-read thermometer (avoid touching the pan), 30 to 35 minutes. Cool in the pan on a rack for 10 minutes, then remove and serve warm.

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