December 13, 2018

Eggnog Chocolate Chip Pull-Apart Bread

Let’s discuss Christmas breakfast traditions.

We all have them, right?  That special morning meal on December 25th that you look forward to almost as much as the presents (almost).  Maybe yours involves bacon and eggs, parmesan biscuits, or freshly baked Nutella-swirl cake. Whatever it is, I’m sure it’s wonderful and delicious.

But may I suggest something new? Something fanciful, and sweet, and shaped into a tree?!

THIS BREAD!

It’s going to be your new Christmas morning staple.

You start by preparing a homemade bread dough MADE with eggnog, because when I say eggnog bread I mean it. This process is exactly like all my other bread recipes (aka: simple), the only difference being eggnog in place of 2% milk. This swap creates a sweeter dough with notes of vanilla, rum, and nutmeg, so trust that the eggnog flavor really shines through here.

Once the dough has risen, roll out into a large, thin sheet, then amply coat with a combination salted butter + eggnog. Sprinkle mixed sugar (brown + white) over the eggnog butter, then lastly top with mini chocolate chips. Finally roll your dough into a tight, fat log, then use a pizza cutter to slice into rounds!

It’s easy, playful, and fun, just like all holiday baking should be.

Next, arrange your rounds on a parchment-lined baking sheet in the shape of a Christmas tree, using the dough-filled ends to create a trunk. Have fun here, and don’t stress too much about symmetry — It will bake up beautifully all the same.

At this point, you have one of two choices. Either bake your rolls immediately, OR wrap them tightly in plastic wrap and place in the refrigerator overnight. If going the fridge route, let your rolls come to room temperature before baking — with the saran wrap still tightly covered! — about 1 hour before placing in the oven.

When you’re ready, use a pastry brush to coat the tops and sides of the dough with the remaining eggnog butter, then sprinkle with the leftover mixed sugar. Any solidified eggnog butter can easily be warmed in the microwave for 10 – 15 seconds, and the mixed sugar can be stored in a Ziploc bag or tupperware, whatever’s easiest for you.

Bake for 30 – 35 minutes until puffy and golden, then drizzle with store-bought vanilla icing!

I infuse my icing with a touch of eggnog for an extra flavorful punch. Xo

Eggnog Chocolate Chip Pull-Apart Bread

Yield: 8 - 10 servings

Prep Time: 1 hour

Cook Time: 30 - 35 minutes

Total Time: 1 hour 35 minutes

Print Recipe

Ingredients:

  • BREAD:
  • 3/4 cup full-fat eggnog
  • 1/2 cup salted butter
  • 2 tbsps granulated sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tsp vanilla
  • 1 packet instant yeast (should be 2 tsps worth)
  • 3 1/2 cups all-purpose flour, sifted + more for rolling
  • parchment paper for lining
  • FILLING:
  • 1/2 cup salted butter
  • 1/4 cup full-fat eggnog
  • 1/4 cup granulated sugar
  • 2 tbsps dark brown sugar
  • 1 cup mini chocolate chips
  • GLAZE: 
  • 1 cup store-bought vanilla frosting
  • 2 – 3 tbsps full-fat eggnog

Directions:

  1. Begin by preparing the dough. In a small saucepan warm the eggnog over a low flame, then add in the butter to melt, stirring occasionally. Once melted, transfer to a large mixing bowl and add the sugar and salt. Let this mixture cool slightly, then add the eggs and vanilla, 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 the bowl with saran wrap and allow the 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, prepare the filling. In a small mixing bowl melt the butter in the microwave, about 10 seconds. Whisk in the eggnog until smooth — This combo may solidify if it sits on your counter too long. If it does, just give it a good whisk and/or warm in the microwave when needed for 5 – 10 seconds. In another small mixing bowl, combine the white and brown sugars, tossing till combined.
  3. Pre-heat oven to 350F. Line a large baking sheet with parchment paper.
  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 eggnog butter mixture, then top with the mixed sugar and mini chocolate chips, sprinkling evenly. You should have eggnog butter and mixed sugar leftover.
  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 — they serve a purpose! Once rolled, use a pizza cutter to cut the dough into even-sized rounds.
  6. Transfer the rounds to the lined baking sheet, arranging them in the shape of a Christmas tree and using the uneven ends for the stump.** Brush the top and sides of the dough with the remaining eggnog butter, the coat with the leftover mixed sugar. Bake on oven middle rack for 30 – 35 minutes until the bread is browned and cooked through. Remove from oven and cool for five minutes.
  7. While the bread cools, in a small bowl soften the vanilla icing in the microwave, about 10 seconds. Whisk in the eggnog, then use a spoon to drizzle all over your tree. Eat immediately!

** if prepping ahead of time, at this point tightly wrap the arranged rounds in plastic wrap and place in the refrigerator overnight. When ready, let your rolls come to room temperature before baking — with the saran wrap still tightly covered! — about 1 hour before placing in the oven. Complete the remainder of the recipe once the hour has passed 🙂

posted by Christine in: Breakfast & Brunch, Thanksgiving & Christmas
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