Pumpkin Maple Pull Apart Bread With Whiskey Sauce Food

STICKY PECAN PULL-APART BREAD

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-5-inch glass loaf pan with cooking spray. Mix together the sugar and pumpkin pie spice in a small bowl.
• Unroll the dough from each can and stack them on top of each other to make a double layer of dough. Press them together and roll the dough into a 12-inch square. Spread 4 tablespoons of the caramel evenly over the dough. Sprinkle the spiced sugar over the caramel, then sprinkle the pecans in an even layer, gently pressing them into the dough. Cut the dough into 16 small squares. Stack 4 of the squares on top of each other and repeat so you have 4 stacks of 4. Place each stack on its side in the prepared loaf pan (it should look like a row of books). Gently separate the dough layers so the dough fills up the pan. Sprinkle any pecan mixture that fell out over top of the dough.
• Cover the loaf pan with foil and bake until golden brown and puffed, about 50 minutes. Uncover and continue baking until the top is golden brown, about 15 minutes. Cool on a wire rack for 15 minutes.
• Transfer to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.

PUMPKIN MAPLE PULL-APART BREAD WITH WHISKEY SAUCE

Steps:

• In a saucepan, brown two tbsp butter. You want it to have a nutty aroma and have brown flecks in it
• Remove from heat and slowly (very slowly) pour in milk. Stir together, then pour mixture into the bowl of a stand mixer.
• Allow to sit for about 15 minutes, until the temperature reaches about 105 degrees.
• Once cooled, add in 1/4 cup white sugar and package of yeast. Let sit for ten minutes until foamy.
• Add pumpkin, brown sugar, salt, and about a cup and a half of flour. Mix together with dough hook attachment.
• Once combined, add in additional flour. Add flour until the dough has come together into a nice ball shape and is not too sticky.I ended up using a little over 2 1/2 cups of flour, which is what the extra two tablespoons is for.
• Remove dough ball and put in slightly oiled bowl. Place a clean tea towel over the bowl and let the dough rise for about 90 minutes. The dough should nearly double in size.
• While the dough is rising, prepare your filling. Start by browning another 2 tbsp butter.
• Once brown, add in sugar, cream, maple syrup, and vanilla. Stir until sugar is completely absorbed. Add in spices. Taste and add additional spices as desired.
• Once dough has risen, place dough ball onto a clean floured surface. Knead for several minutes, then roll dough out into a large rectangle.
• Pour filling over the dough and press it down using the back of a spatula. Once filling is spread out, cut dough into about 7 horizontal strips.
• Stack dough strips on top of each other, then cut strips down the center, horizontally, then into 6 pieces vertically, creating small pieces.
• Once it is chopped into pieces, place them into a greased loaf pan.
• Once all the pieces are in the loaf, cover and let rise for an additional 30 minutes. While it is on the last rise, preheat your oven to 350 degrees. Bake for 35 minutes.
• I recommend putting a foil sheet on the bottom rack of your oven. I experienced a little bit of overflow, so this will help prevent a large mess in your oven. While it is baking, prepare the whiskey glaze.
• In a sauce pan, melt two tablespoons butter. You do not have to let it brown this time.
• Once it is melted, carefully add in sugar, cream, milk, and vanilla. Stir until everything is combined.
• Remove from heat and whisk in vanilla, powdered sugar, and whiskey if using. Pour over the top of the loaf once it is out of the oven.