Eggnog Pull-Apart Bread
In the bowl of a stand mixer fitted with the dough hook attachment add yeast, eggnog & brown sugar. Let stand for 5 minutes. Add eggs, vanilla, butter, flour, salt, cinnamon, cloves & nutmeg. Knead until dough becomes smooth & elastic, about 5 to 8 minutes. Shape into a ball & transfer to a lightly greased bowl. Cover & let rise until doubled in size, about 1 hour.
Ingredients
For the dough:
- 2 1/2 teaspoon Fleischmann’s Active Dry Yeast
- 1/2 cup eggnog, warm to touch
- 3 tablespoons brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon ground nutmeg
For the filling:
- 3 tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon ground nutmeg
Method
In the bowl of a stand mixer fitted with the dough hook attachment add yeast, eggnog & brown sugar. Let stand for 5 minutes.
Add eggs, vanilla, butter, flour, salt, cinnamon, cloves & nutmeg. Knead until dough becomes smooth & elastic, about 5 to 8 minutes. Shape into a ball & transfer to a lightly greased bowl. Cover & let rise until doubled in size, about 1 hour.
On a lightly floured surface roll out dough to a thin large rectangle, about 15 by 15 inches. For the filling spread butter onto dough in an even layer.
In a small mixing bowl stir together sugar, cinnamon, cloves & nutmeg. Sprinkle dough with the sugar mixture.
Slice dough into 20 evenly sized squares, about 3 by 3 inches. Layer the squares into a grease loaf pan. Cover & let rise for 30 minutes. Preheat the oven to 350(f) degrees as the dough rises.
Bake for 35 to 40 minutes, until the top is golden & the dough is cooked throughout.
Drizzle bread with glaze if desired. Enjoy warm or room temperature.
