Savory Raisin-Nut Pull-Apart Bread
This delightful Savory Raisin-Nut Pull-Apart Bread is a heartwarming treat that transforms your breakfast experience. Ideal for festive occasions like Christmas morning or any family gathering, this deliciously moist bread features a delightful mixture of sweet golden raisins, crunchy pecans, and fragrant cinnamon. It’s a wonderfully interactive recipe, perfect for involving little hands in the kitchen, creating unforgettable memories while baking. Your family will be enchanted by its irresistible aroma as it bakes, and they won't be able to resist tearing off fluffy chunks of this sweet, buttery bread. Serve it warm and enjoy the smiles it brings!
N/A
Servings
220
Calories
12
Ingredients
Ingredients
Milk
1 cup (heated until just boiling)
Butter or Margarine
1/4 cup (to be melted into the warm milk)
Active Dry Yeast
1/4 ounce (to be dissolved in warm water)
Warm Water
1/4 cup (for activating the yeast)
All-Purpose Flour
3 1/2-4 cups (enough to form a smooth dough)
Sugar
1 1/4 cups, divided (for sweetening and coating)
Egg
1 (large, beaten)
Salt
1 teaspoon (for flavoring)
Chopped Pecans
1/2 cup (to be mixed with sugar and cinnamon)
Cinnamon
1 1/2 teaspoons (to be mixed with sugar and nuts)
Butter or Margarine
1/2 cup (melted for dipping)
Golden Raisins
1/2 cup (to sprinkle between layers)
Instructions
1
In a small saucepan, heat 1 cup of milk over medium heat until it just reaches a boil. Remove from heat and stir in 1/4 cup of butter until completely melted. Allow the mixture to cool until it reaches a temperature of 105-115°F, which is comfortably warm for activating the yeast.
2
In a large mixing bowl, combine 1/4 ounce of active dry yeast with 1/4 cup of warm water. Allow it to sit until it becomes frothy, about 5 to 10 minutes.
3
Once the yeast is activated, add the cooled milk mixture, 2 cups of all-purpose flour, 1/4 cup of sugar, 1 egg, and 1 teaspoon of salt to the bowl. Using a mixer, beat on medium speed for 1 to 2 minutes, scraping down the sides of the bowl often, until the mixture is smooth.
4
Gradually incorporate enough of the remaining flour (3 1/2 to 4 cups total) to form a dough that is manageable and not too sticky.
5
Transfer the dough to a lightly floured work surface. Knead the dough for about 10 minutes until it is smooth and elastic.
6
Place the kneaded dough in a greased bowl, turning the dough to coat the top with grease. Cover the bowl with a clean kitchen towel and allow it to rise in a warm, draft-free place until it doubles in size, which will take approximately 1 to 1.5 hours. The dough is ready when it springs back slowly when pressed with a finger.
7
Once risen, punch down the dough and divide it into two equal parts. With floured hands, shape each half into 24 small balls.
8
In a separate bowl, combine 1 cup of sugar, 1/2 cup of chopped pecans, and 1 1/2 teaspoons of cinnamon. Mix well.
9
Dip each dough ball first into 1/2 cup of melted butter, then roll it in the sugar mixture to coat well.
10
Grease a 10-inch tube pan or Bundt pan and line the bottom with aluminum foil. Arrange 24 coated dough balls evenly in the bottom of the pan.
11
Sprinkle the balls with 1/2 cup of golden raisins, then layer the remaining 24 balls on top, ensuring they are also dipped in butter and sugar.
12
Cover the pan and let it rise once more until it doubles in size again, approximately 45 minutes.
13
Preheat your oven to 375°F. Bake the monkey bread for 35 to 40 minutes, or until it sounds hollow when tapped.
14
Once baked, immediately invert the pan onto a heatproof serving plate to allow the sugar mixture to drizzle over the bread. Let it sit for 1 minute before removing the pan. Serve warm and enjoy the delightful flavors of this treat! Leftovers can be reheated in the microwave for a tasty breakfast any day.
Nutrition Information
7g
Fat
38g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Raisin-Nut Pull-Apart Bread?
It is a moist, interactive sweet bread made of small dough balls dipped in butter and cinnamon-sugar, layered with pecans and golden raisins, often called monkey bread.
How many calories are in a serving of this bread?
Each serving contains approximately 220 calories.
What type of yeast should I use for this recipe?
The recipe calls for 1/4 ounce of active dry yeast.
What is the correct temperature for the milk and butter mixture?
The mixture should be cooled to between 105 and 115 degrees Fahrenheit to properly activate the yeast without killing it.
How much flour is needed in total?
You will need between 3.5 to 4 cups of all-purpose flour in total to form a manageable dough.
How long should I knead the dough?
The dough should be kneaded for about 10 minutes until it becomes smooth and elastic.
How long does the first rise take?
The first rise takes approximately 1 to 1.5 hours in a warm, draft-free place until the dough doubles in size.
How many dough balls should I divide the dough into?
You should divide the dough into two equal parts and then shape each half into 24 small balls, making 48 balls in total.
What ingredients are used for the coating?
The coating consists of 1 cup of sugar, 1/2 cup of chopped pecans, and 1.5 teaspoons of cinnamon.
What is the order of dipping for the dough balls?
Dip each dough ball first into 1/2 cup of melted butter and then roll it in the sugar-cinnamon-pecan mixture.
What kind of pan is best for this pull-apart bread?
A 10-inch tube pan or a Bundt pan is recommended for this recipe.
Do I need to line the pan?
Yes, you should grease the pan and line the bottom with aluminum foil before adding the dough balls.
When should I add the golden raisins?
Place the first 24 dough balls in the pan, sprinkle them with 1/2 cup of golden raisins, and then layer the remaining 24 balls on top.
How long is the second rise?
The second rise takes about 45 minutes, or until the dough has doubled in size again.
At what temperature should the bread be baked?
Preheat your oven to 375 degrees Fahrenheit.
How long does it take to bake?
Bake the bread for 35 to 40 minutes.
How can I tell when the bread is fully cooked?
The bread is done when it sounds hollow when tapped on the top.
Should I let the bread cool in the pan?
No, you should immediately invert the pan onto a serving plate to let the sugar mixture drizzle over the bread.
How long should I wait before removing the pan after inverting?
Let the inverted pan sit for 1 minute before lifting it off the bread.
Is this a good recipe for kids to help with?
Yes, it is a very interactive recipe that is perfect for involving children, especially when shaping and dipping the dough balls.
What are the nutritional stats for fat and protein?
Each serving contains approximately 7g of fat and 3g of protein.
How many carbohydrates are in a serving?
There are 38g of carbohydrates per serving.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine to be used for both the dough and the dipping process.
What kind of raisins are used?
The recipe specifically calls for golden raisins, which add a sweet and fruity flavor between the layers.
What nuts are included in the recipe?
The recipe uses 1/2 cup of chopped pecans in the coating mixture.
Can I reheat leftovers?
Yes, leftovers can be easily reheated in the microwave for a warm breakfast.
What is the best way to serve this bread?
It is best served warm so that the bread is fluffy and the buttery sugar coating is soft.
How do I know the yeast is activated?
The yeast and water mixture should sit for 5 to 10 minutes until it becomes frothy.
What occasions is this bread suitable for?
It is ideal for festive occasions like Christmas morning, family gatherings, or special breakfasts.
How much salt is needed for the dough?
The recipe requires 1 teaspoon of salt for flavoring the dough.