Recipe Corner: Two of a Kind’s Baklava Pull-Apart Bread

1 teaspoon vanilla extract

2 eggs

Filling:

1/2 cup sugar

1 1/4 teaspoons ground cinnamon

1/2 cup pistachios

1/2 cup walnuts

1/4 cup almonds

1 teaspoon finely grated lemon zest

1/4 teaspoon sea salt

1 1/2 teaspoons vanilla extract

4 tablespoons unsalted butter, softened

Honey syrup:

1/3 cup honey

1/3 cup water

Pinch of salt

Preparation:

Make the dough:

In a large bowl, heat the milk and water until warm — about 30 seconds in the microwave should do. Add the yeast and 1 tablespoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.

Add the remaining sugar and the rest of the dough ingredients (butter  through eggs) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic — this will take about  10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, for 1-2 hours.

Make the filling:

While the dough rises, combine the sugar and cinnamon in a small bowl. Set aside.

Combine the pistachios, walnuts, almonds, lemon zest and salt in a food processor. Pulse until finely ground. Add the vanilla extract and pulse a few times until well combined.

Make the honey syrup:

In a small sauce pan, combine the syrup ingredients. Bring to a boil. Then reduce heat to low and simmer, stirring occasionally, until the liquid has reduced by half, for 5-10 minutes.

Shape and bake the loaf:

Lightly grease a 9-inch round springform pan.

After the dough has risen, turn it out onto a lightly floured work surface. Roll out dough to a 24”x12” long rectangle.

Spread the butter over the dough in an even layer. Sprinkle the sugar mixture over the butter. Sprinkle the nut mixture over the sugar mixture.

Using a sharp knife or bench scraper, cut dough crosswise into 12 equal-sized strips. Stack four strips on top of one another and cut each stack into five equal-sized pieces.

Layer the dough stacks, cut sides up, in the pan. It’s alright if some stacks stick up higher than others. If the dough doesn’t fill the space, remove one or two stacks, cut them in half and nestle them back in the pan.

Cover loaf with a clean kitchen towel and let rise until doubled in size, about 1 hour. About 15 minutes before the dough has finished rising, preheat the oven to 350°F.

Bake for 30-40 minutes until golden brown. Remove pan from the oven and drizzle syrup over the loaf.

Let the loaf cool for 30 minutes and then remove ring and transfer to a wire rack. Serve warm.

For this recipe, see:  http://www.twoofakindcooks.com/baklava-pull-apart-bread/

NEVER THE SAME DISH TWICE.

Connect at:

http://www.twoofakindcooks.com/

https://www.facebook.com/2ofakindcooks?ref=br_tf

https://www.instagram.com/twoofakindcooks/

https://twitter.com/AlisonTCG

COPYRIGHT © 2023 · BY SHAY BOCKS