Simple Recipes for Every Day
Eggnog Pull-Apart Bread
- Serves: 8
- Prep Time: 2 hrs
- Cook Time: 20 min
Ingredients
- 1½ cups eggnog
- ⅓ cup vegetable oil
- ⅓ cup granulated sugar
- 1¾ teaspoons active dry yeast
- 3¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
For the Filling
- ¾ cup salted butter, softened
- 1½ tablespoons cinnamon
- ¼ teaspoon nutmeg
- ¾ cup granulated sugar, plus more as needed
- ½ cup finely chopped, pecans
For the Glaze
- 1½ cups powdered sugar, plus more if needed
- 1½ tablespoons eggnog
- 1½ teaspoons rum extract, optional
- ¼ cup finely chopped, pecans
Method
Add the eggnog, vegetable oil and sugar to a medium saucepan over medium-low heat, stir to combine. Heat the mixture to 100-110°F without boiling. When the eggnog mixture is heated to between 100-110°F, sprinkle the yeast on top and let it sit until beginning to foam, about 2 minutes.
Stir in 3 cups of the flour, until just combined. Cover with a clean kitchen towel, and set aside in a relatively warm place for an hour.
Remove the towel and add the baking powder, baking soda, salt and remaining ¼ cup of flour. Stir thoroughly until fully combined. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
Preheat the oven to 350° F with a rack in the center position.
Place the dough on a lightly floured baking surface, using a lightly floured rolling pin, roll the dough into a large rectangle, about 30 x 10 inches.
Make the filling. In a small bowl, combine the softened butter, cinnamon, nutmeg and sugar until a soft paste is formed.
Using the back of a spoon, evenly spread the filling to cover the entire surface of the dough. Sprinkle with ⅓ cup chopped pecans and press them lightly into the butter mixture.
Using a sharp knife, trim the edges of the dough so that all four sides have straight edges. Slice the dough vertically into 6 equal-sized strips. Stack the strips onto one another, and then slice them again into 6 stacks, now squares.
Grease a 9-inch bread pan. Layer the stacks of dough into the pan. Cover with foil and bake for 35 minutes. Uncover and bake an additional 20 minutes until the center is cooked through and the top is golden brown.
While the bread is baking, make the glaze. In a small bowl, whisk together the powdered sugar, eggnog and rum extract until very smooth. The glaze should be thick but still pourable. If it is too thin add more powdered sugar, 1 tablespoon at a time. If it is too thick, add more eggnog half teaspoon at a time.
Remove the bread from the oven. While still warm, drizzle the glaze over the top. As it sits, the bread will absorb some of the icing’s moisture and flavor. Sprinkle with remaining ¼ cup chopped pecans.