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Recipe

Maple walnut pull-apart

Who doesn’t love a pull-apart loaf? Dig into this nutty treat, either warm from the oven or toasted, slathered in butter. It's the perfect sweet treat for an autumn morning or afternoon tea!

By Nici Wickes
  • 40 mins preparation plus rising time
  • 40 mins cooking
  • Serves 8
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Ingredients

Dough
  • 1/2 cup warm water
  • 1/4 cup maple syrup
  • 2 tsp dried yeast
  • 2 3/4 cups high-grade flour (you may not use all of it)
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 eggs, lightly beaten
  • 60 g butter, melted
  • 125 ml milk, warmed to tepid
  • 1 tsp vanilla extract
Filling
  • 1 1/2 cups chopped walnut pieces, toasted
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 3 tbsp butter, softened
  • 3 tbsp icing sugar
  • 1-2 tbsp lemon juice

Method

  • 1
    For the dough, mix the warm water, maple syrup and yeast, plus one tablespoon of the flour together in a bowl. Set aside for 10-15 minutes until very foamy.
  • 2
    Combine two cups of the flour, salt and cinnamon in a large bowl. Make a well and pour in the beaten eggs, butter, warmed milk, vanilla and yeast mixture. Stir together until incorporated – I use a butter knife and then my hands, kneading it in the bowl, adding some or all of the remaining flour if it's too sticky. Continue kneading the dough on a floured bench until it is smooth and tight – about 8 minutes.
  • 3
    Place the dough back in a mixing bowl (grease it first with a splash of oil), cover with a damp tea towel or a plastic bag and set aside in a warm place for about 1 hour or until the dough has doubled in size.
  • 4
    Make the filling by mixing together the walnuts, maple syrup, cinnamon and butter until combined. Set aside.
  • 5
    Once the dough has risen, preheat the oven to 180°C. Grease and line a large loaf tin. Flour the bench and divide the dough into 4 pieces. Roll each into a 1cm-thick long, thin rectangle. Spread three of them with a third of the walnut filling on each. Place on top of each other to make a stack of dough strips with the filling between each layer. Cut the stack into eight pieces and arrange these pieces next to each other in the tin. Rest in a warm place for 20 minutes or until it's risen.
  • 6
    Bake for 30-40 minutes or until the loaf is a deep golden brown.
  • 7
    Combine the icing sugar and lemon juice to form a thin paste, then drizzle over warm loaf.

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