It’s the Thanksgiving HOME STRETCH!!

So let’s eat the most amazing bread ever.

I’m going to be quick today, since we’re just 72-hours shy of the big T-Day celebration. At this point you’re hassled, exhausted, and perhaps already drinking. Either way — GOOD NEWS! This bread is perfect for you.

Pecan pie is obviously a drool-worthy classic, but innovative it is not. So I decided to shake-up that traditional recipe by turning it into pull-apart bread. It’s a little more playful and interactive than pie, yet takes the same amount of effort to bake!

Total win-win.

You start by preparing a basic bread dough enhanced with brown sugar, then let it rise for 30 minutes. While it rises, prepare a simple filling of butter, chocolate chips, sugar, vanilla, egg yolk, and BROWN RICE SYRUP. Yes, I replaced god-awful corn syrup with brown rice, and doing so is a major move. Not only is it healthier and less processed, it adds a nutty flavor that works GREAT with the pecans.

So convenient, so delicious.

Once the dough rises roll it out into a giant flat sheet, then use a pastry brush to coat with the chocolate mixture. Don’t overcoat here (you’ll have some filling leftover, no biggie!), just make sure the coating is generous. Lastly sprinkle with mini chocolate chips + crushed pecan bits, then roll the dough into a tight, fat log. This step is the hardest part of the recipe, but it’s also really fun too. Just take your time, roll as evenly as possible, then slice with a pizza cutter to create rounds reminiscent of cinnamon rolls.

At this stage, the drooling begins.

Finally nestle your rounds into two of the following, making sure to not over-crowd: 8″ x 4″ or 9″ x 5″ loaf pans, 10″ baking dishes, or 10″ cast iron pans. Coat any exposed dough with melted butter + sugar (tops and sides!) then bake @350F on oven middle rack for 30 – 35 minutes until cooked through and bubbling. The smells here are unsurprisingly INCREDIBLE. But the taste?

Epic.

In the end these are sort of a hybrid between pecan pie + chocolate croissants, swirled into a cinnamon roll-like shape. It’s gorgeous, delightful, delicious, and SO freakin’ playful! It’s a fun, easy way to spice up Thanksgiving without changing too much. Xo

Pecan Pie Pull-Apart Bread

Ingredients:

  • BREAD:
  • 3/4 cup skim milk (I used 2%)
  • 1/2 cup salted butter
  • 2 tbsps granulated sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup dark brown sugar
  • 1 packet instant yeast (should be 2 tsps worth)
  • 4 cups all-purpose flour, sifted + more for rolling
  • another 2 tbsps salted butter, melted
  • shortening to grease
  • extra granulated sugar for topping
  • FILLING:
  • 2 1/2 tbsps salted butter
  • 1/3 cup semi-sweet chocolate chips
  • 1/2 cup brown rice syrup
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1 large egg yolk
  • 1/3 cup mini milk chocolate chips
  • 1/3 cup crushed pecan bits

Directions:

  1. Begin by preparing the dough. In a small saucepan warm the milk over a low flame, then add in the butter to melt, stirring occasionally. Once melted, transfer to large mixing bowl and add the sugar and salt. Let this mixture cool slightly, then add the eggs, vanilla, and brown sugar, whisking until smooth. Lastly incorporate the yeast and flour, stirring until the dough takes shape. Knead the dough inside the mixing bowl for several minutes, then cover bowl with saran wrap and allow dough to rise until approximately double in size, about 30 minutes. The dough is ready when you can press your finger into it and the indentation remains.
  2. Meanwhile, in a small mixing bowl melt the butter in the microwave, about 10 seconds. Immediately combine with the semi-sweet chocolate chips, brown rice syrup, sugar, vanilla, and egg yolk, whisking until smooth.
  3. Pre-heat oven to 350F. Amply grease two 8″ x 4″ or 9″ x 5″ loaf pans with shortening.
  4. Once the dough has risen, turn the dough ball onto a heavily floured work surface. Using a rolling pin roll out the dough into a thin, even sheet about 1/8″ thick — It will be very large, don’t worry! Next, use a pastry brush to coat the dough with the chocolate mixture, then top with the mini chocolate chips and pecan bits, sprinkling evenly.
  5. When ready, roll the dough into a tight, fat log — this post shows you how! Take your time here, and don’t worry if the ends aren’t entirely even — You can discard them later. Once rolled, use a pizza cutter to cut the dough into even-sized rounds.
  6. Transfer the sliced rounds to the greased loaf pans, arranging them in opposite directions to create a woven look. I discard the uneven ends of my log that are mostly dough, but you can bake yours if you’d like! Brush the top of the dough with the 2 tbsps melted butter, sprinkle with sugar, then bake for 30 – 35 minutes until the bread is browned and cooked through. Remove from oven and cool for ten minutes.