Friday, October 18 2013, 12:40 PM MDT
Caramel Pull-Apart Bread
Chocolate Cheesecake-Filled Salted Caramel Pull-Apart Bread
By Chef Stephanie Petersen of Honeyville Food Products
1/4 c warm water
1 T active dry yeast
4-1/4 to 4-1/2 c Honeyville all-purpose flour
1/3 c sugar
1/2 tsp salt
3/4 c milk
1/3 c butter, cut in chunks
1 c brown sugar
1/2 c chopped pecans
1/3 c Corn Syrup
1/4 c butter, melted
1 package (8 oz) cream cheese, softened
1 c semi-sweet chocolate chips
1/4 c coconut sugar
1/3 cup Honeyville baker's cocoa
2 T butter, softened
1 tsp vanilla bean paste
Combine water and yeast in a small bowl; set aside. Combine 2 c flour, sugar and salt in large mixer bowl. Heat milk and butter until warm (100° to 110°F) - butter does not need to melt. Add milk mixture, yeast mixture and egg to dry ingredients. Beat 30 seconds on low speed to blend; beat an additional 2 minutes on medium speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning once to coat.Cover and let rise in a warm, draft-free place until nearly doubled, about 1 to 1-1/2 hours. (Note: this rich dough rises slowly, and probably will not double).
Combine all caramel topping ingredients together.
Grease two 9-inch round cake pans. Spread half the topping in the bottom of each pan.
Combine all cream filling ingredients and beat until well mixed; set aside. Punch dough down and divide into 20 equal pieces. Cover and let rest 10 minutes.
Flatten each piece of dough into a small circle, about 4 to 5 inches in diameter.
Place a scant T of cream filling in the center.
It looks like a little cheese tortellini.
Pinch edges of dough together and form into a ball; place in prepared pans, pinched side down, 10 rolls per pan. Cover and let rise until doubled, about 30 to 45 minutes.
Yes, let them raise before freezing! That is the secret!
.(if freezing, put in freezer at this point. To prepare pull from freezer straight to the oven and add 20 min to bake time for room temp dough) Bake at 350°F for 25 to 30 minutes or until deep golden brown (45-50 minutes from frozen). Cool on rack for only 1 minute; invert onto serving platters.
Remember, allow to cool only one minute before inverting onto a platter. Be careful, it's hot and that goo is delicious...but not in a molten mass attached to your arm.
(Copyright 2013 - Sinclair Broadcasting Group)