Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
30 Mins
Total Time
5 Hours 5 Mins
Yield
Makes 10 to 12 servings

We'd wager our presents under the tree that this is the best pull-apart bread on Earth. The dough is soft and cakey, and the loaf dons a scrumptious sugary crust.

How to Make It

Step 1

Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly grease wax paper.

Step 2

Stir together granulated sugar and next 2 ingredients in a small bowl. Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Shape dough into about 60 (1 1/2-inch) balls. Dip each in melted butter; roll in sugar mixture.

Step 3

Place a single layer of coated balls in prepared pan, covering bottom completely. Sprinkle with 1/3 cup pecans. Repeat layers twice. Top with any remaining sugar mixture; drizzle with any remaining melted butter.

Step 4

Cover dough; let stand 1 hour.

Step 5

Preheat oven to 350°. Uncover and bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire rack, and cool 20 minutes. Remove from pan to wire rack, discarding wax paper. Invert onto a serving platter. Drizzle with glaze. Serve warm.

Step 6

To make ahead: Prepare recipe through Step Cover and chill up to 24 hours. Let stand 1 hour and 30 minutes. Proceed as directed in Step

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