Ease of Preparation: Complex
Yield: 8 servings
Ingredients:
Dough:
- ¾ cup (180 ml) whole milk, warm, divided
- 2 ¼ teaspoons (11 ml) active dry yeast
- 1 tablespoon (15 ml) sugar
- 1 cup (240 ml) butter, melted
- ¾ teaspoon (3.75 ml) salt
- 2 large eggs
- 1 teaspoon (5 ml) vanilla
- 3 cups (710 ml) flour, plus more as needed
Candied Pecans:
- 2 tablespoons (30 ml) brown sugar
- 2 teaspoons (10 ml) water
- 1 cup (240 ml) pecans
Praline Bread:
- Risen dough
- ¾ cup (180 ml) butter, melted
- 3 teaspoons (15 ml) cinnamon
- 2/3 cup (160 ml) brown sugar
- 1/3 cup (80 ml) crushed candied pecans
Topping:
- ¾ cup (180 ml) whipping cream
- ½ cup (120 ml) brown sugar
- ½ cup (120 ml) crushed candied pecans
- Whipping cream, for drizzling (optional)
Method:
For the dough:
Combine ¼ cup (60 ml) milk with the yeast and sugar in a large bowl and let sit for 10 minutes.
Whisk in the butter, salt, eggs, and vanilla until smooth. Stir in the flour in increments, until a dough begins to form.
Once the dough forms, knead for a few minutes, until elastic.
Return to bowl, cover, and let rise until doubled in size, about 1 hour.
Make the candied pecans:
Combine brown sugar and water in a bowl. Whisk to dissolve.
Toast pecans in a saucepan over medium-heat for a few minutes until fragrant.
Pour the water-sugar mixture over the nuts in the pan, stirring as you pour.
Stir pecans constantly until they’re evenly coated and liquid has fully evaporated.
Remove from heat and spread out on a lined baking sheet. Leave to cool.
Transfer cooled nuts to a resealable plastic bag and crush with a rolling pin.
For the praline bread:
Preheat oven to 350 F (175 C).
On a floured work surface, roll out dough into a large, thin sheet.
In a medium bowl, combine butter, cinnamon and brown sugar.
Spread 1/3 cup (80 ml) of the butter-sugar mixture evenly over the surface of the bread.
Sprinkle the crushed candied pecans evenly over the butter-sugar mixture.
Make the rolls. Starting at the short end closest to you, roll the bread up into a log, then cut the log lengthwise into even rounds.
Grease a 9 x 5-inch (23 x 12.5 cm) loaf pan.
Roll each round into the remaining butter-sugar mixture to coat.
Place one roll upright against a short edge of the prepared pan, then pull it tightly against one of the long sides of the pan – this will create a little space between the round and the other long side of the pan.
Take another round and place it right beside the first round, but pulled snugly against the opposite long side of the pan, so that there’s a little space between it and that side of the pan.
Continue placing the rolls this way, pulled tightly against opposing sides – this will cause the rolls to squish together tightly where they meet in the middle of the pan, eventually creating a woven look as you fill the pan with more and more rolls.
For the topping:
Once all the rolls are in the pan, whip cream until fluffy peaks form, then stir in the brown sugar until combined.
Spread evenly over the top of the bread, letting it seep into any gaps.
To finish:
Place baking pan on a baking tray to catch drips.
Bake for 30-35 minutes, or until bread is golden brown.
When cool enough to handle, carefully transfer to a serving platter using a spatula and your hand, then garnish with crushed candied pecans.
Optional: drizzle individual portions with additional cream.