Caramel and Cashew Pull-Apart Bread with Coffee Ice Cream

  1. Special equipment: a 12-cup Bundt pan
  2. Preheat the oven to 350 degrees F and place a rack in the center of the oven.
  3. Grease a 12-cup Bundt pan with cooking spray.
  4. Stir to combine the muscovado sugar and butter, then set aside.
  5. In a large bowl whisk to combine the granulated sugar and cinnamon.
  6. Coat 10 to 12 pieces of the dough in the cinnamon-sugar mixture and place the pieces in the bottom of the prepared pan.
  7. Sprinkle in 1/4 cup of the cashews.
  8. Drizzle with one-quarter of the butter mixture.
  9. Repeat the layering process two more times, and finish with a layer of the coated dough drizzled with the butter.
  10. Bake for 45 minutes.
  11. Cool the bread slightly, about 5 minutes, then turn out onto a plate or platter.
  12. Serve with coffee ice cream.
  13. In a large bowl, whisk to combine the flour, sugar, salt and yeast.
  14. In a medium saucepan, heat the milk and butter just until the butter melts.
  15. Stir the liquid into the flour mixture.
  16. Stir in the egg and mix until a shaggy dough forms.
  17. Turn the dough onto a work surface and knead until it is smooth and elastic, 5 to 8 minutes.
  18. Grease a large bowl with butter.
  19. Transfer the butter to the prepared bowl and cover with plastic wrap.
  20. Let rise in a warm, draft-free place until doubled in size, about 1 hour 15 minutes.

nonstick cooking spray, muscovado sugar, unsalted butter, sugar, ground cinnamon, cashews, recipe follows, coffee, allpurpose, sugar, salt, yeast, milk, unsalted butter, egg

Taken from www.foodnetwork.com/recipes/nancy-fuller/caramel-and-cashew-pull-apart-bread-with-coffee-ice-cream.html (may not work)

Another recipe

Switch theme