Pull Apart Chocolate Chrysanthemum Bread Food

CHOCOLATE HAZELNUT PULL-APART BREAD

Steps:

• For the whipped cream: Add the cream, liqueur and confectioners' sugar to a stand mixer fitted with the whip attachment. Whip on high speed until soft peaks form. Hold in the refrigerator until ready to serve, up to 3 hours. (Makes 2 cups.)
• For the pull-apart bread: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast in the oven until light golden brown, 10 to 12 minutes. Let cool completely. Finely chop and set aside.
• In a small bowl, mix together the granulated sugar, cinnamon and salt. Set aside.
• Lightly brush the loaf pan with 1 tablespoon of the melted butter. Line the pan with parchment paper, leaving at least 2 inches of overhang on the long sides to serve as handles later. Lightly brush the parchment with melted butter, then dust the entire pan with 1 tablespoon of the cinnamon sugar mixture; reserve the remaining cinnamon sugar. Tap out any excess sugar from the pan.
• Unroll one tube of bread dough on a very lightly floured work surface. The dough should form a 12-by-15-inch rectangle; stretch the dough a bit if small. With the long side parallel to you, spread the dough with 2/3 cup of the chocolate hazelnut spread, leaving a 1/4-inch boarder. Sprinkle with the chocolate chips and then with 1/4 cup of the chopped hazelnuts.
• Unroll the second tube of dough and lay it on top of the first. Brush the top with melted butter and sprinkle with the reserved cinnamon sugar mixture.
• With a ruler and a chef's knife, mark the short side of the dough at 4-inch intervals. Cutting parallel to you, slice the dough straight across at each mark, into three 4-inch-wide strips. Next, mark the long side of the dough at 3-inch intervals and cut the dough, perpendicular to you, along those marks; you will now have fifteen 3-by-4-inch rectangles.
• Evenly stack three of the rectangles on top of each other so that the bottom piece of dough, without any sugar on it, lays against a piece of dough that does have sugar on it. Place the stack of dough into the loaf pan on its 4-inch side so that the dough fills the width of the pan. Continue stacking pieces of dough and placing the stacks in the loaf pan until all of the rectangles are inside the pan. As you go, you may have to use one hand to hold up the dough already in the pan and gently push it back to make room for all of the dough.
• Using a pairing knife, cut the dough in the loaf pan lengthwise down the middle, cutting three-quarters of the way through, essentially splitting the dough in half. Place the pan on a baking sheet, cover with foil and bake for 55 to 60 minutes. The bread is done when the entire loaf has turned a deep golden brown and the sugar is caramelized and bubbling up the sides of the pan. Remove from the oven and let cool for 20 minutes.
• While the bread cools, whisk together the remaining 1 tablespoon chocolate hazelnut spread and the heavy cream in a bowl until smooth. Hold at room temperature until ready to serve.
• Remove the bread from the loaf pan while still warm, so the caramel does not completely set. Use a bread knife to loosen the sides of the bread that does not have parchment and then lift the bread out of the pan using the parchment handles. Remove the parchment and place the pull-apart bread on a serving tray. Drizzle with the chocolate hazelnut drizzle and sprinkle with the remaining chopped hazelnuts. Serve with the hazelnut whipped cream.

CHOCOLATE-CINNAMON PULL-APART BREAD

Steps:

• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the chocolate, sugar and cinnamon in a bowl.
• Combine the butter, vanilla and salt in a separate bowl then spread over the 12-inch square of dough. Sprinkle with the chocolate mixture, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
• Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with any fallen pieces of chocolate.
• Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
• Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.

PULL-APART CHOCOLATE CHRYSANTHEMUM BREAD

Steps:

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

RASPBERRY SNOWFLAKE PULL-APART BREAD

Steps:

• For the dough: Stir together the water, yeast and granulated sugar in a spouted measuring cup. Let sit until the yeast is foamy, about 5 minutes.
• Combine the salt, cardamom and 3 1/2 cups flour in the bowl of a stand mixer fitted with the paddle attachment and mix briefly on low speed to combine. Beat together the 1 egg, 3 yolks, honey and oil in a medium bowl. Stir in the yeast mixture. Add the wet ingredients to the flour mixture, mixing on low speed until combined. Add 1 more cup flour and mix on medium speed to make a sticky dough that comes together in a loose mass around the paddle. Switch to the dough hook and knead on medium speed to make a smooth but still somewhat sticky dough that clears the sides of the bowl, adding up to 1/2 cup more flour if necessary, about 4 minutes.
• Dump the dough onto a floured work surface and knead by hand a few times to make a smooth ball. Oil a large bowl and turn the dough ball in the oil to coat it. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• For the filling and glaze: Meanwhile, stir together the jam and cardamom in a small bowl.
• Shape the dough: When the dough has risen, punch it down and divide it into 4 equal pieces. Line an unrimmed baking sheet with parchment paper.
• Form the dough pieces into balls on a floured work surface. With a lightly floured rolling pin, roll one ball into a 10-inch circle and place on the prepared baking sheet. Spread with a third of the filling, leaving a 1-inch border all around. Roll out another dough disc in the same manner and place on top of the first; top with the second third of filling. Repeat with a third dough disc and the remaining filling. Roll out the remaining dough disc and place it on top of the last layer of filling.
• Center the bottom of a small drinking glass (about 2 inches in diameter) in the middle of the dough to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough underneath the glass uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Cut through the middle of each quarter in the same manner to make 8 equal wedges. Cut through each wedge one more time in the same manner to make 16 wedges.
• Remove the drinking glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice, then pinch the ends together to reconnect them and make a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Beat the egg yolk and 2 tablespoons milk in a small bowl. Brush the egg wash all over the risen dough. Pinch the points again to reshape if the dough has risen so much that the points no longer look pointy. Bake the bread until puffed and golden brown, about 30 minutes. Cool on a rack until just warm, about 30 minutes.
• Stir together the confectioners' sugar, lemon juice and 2 tablespoons milk in a small bowl, adding up to 1 tablespoon more milk or confectioners' sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the bread and let harden, about 30 minutes. Serve warm or at room temperature.

PULL-APART CHOCOLATE CHRYSANTHEMUM BREAD

Steps:

• For the dough: stir the yeast and 1 teaspoon honey into 1 cup warm water (100 to 110 degrees F). 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.
• For the filling: Meanwhile, stir together the chocolate, butter, pecans, sugar, cinnamon and salt in a medium bowl to make a chunky paste.
• 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.
• Preheat the oven to 375 degrees F. Brush the risen dough with beaten egg and bake until golden and the center of the bread registers about 180 degrees F 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.