Pull-apart Honey Pecan Coffeecake Recipe

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Pull-apart Honey Pecan Coffeecake
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Ingredients
16
Count
Nutrition
827
Calories
Total time
55
Minutes
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Ingredients:

  • for dough
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup whole milk
  • 1/3 cup lukewarm water (105 to 115 degrees f)
  • 1 1/4- oz package dry yeast (2 1/4 tsp)
  • 1/3 cup sugar
  • 2 large eggs
  • 1 tsp salt
  • 4 1/4 cups (or more) all-purpose flour
  • for coffeecake
  • 1 1/4 cups firmly packed golden brown sugar
  • 1/2 cup plus 2 tbsp (1 1/4 sticks) unsalted butter, melted
  • 5 tbsp honey

Directions:

  1. FOR DOUGH:
  2. Melt butter in heavy small saucepan over medium-low heat. Remove from heat; add milk. Let mixture stand until cooled to at least 110 degrees F.
  3. Meanwhile, combine water and yeast in large bowl of heavy-duty stand mixer; let stand until yeast dissolves, about 5 minutes.
  4. Add milk mixture, sugar, eggs and salt. Using dough hook, mix on high speed until eggs are blended. Gradually mix in 4 1/4 cups flour.
  5. Continue kneading on medium speed until dough is smooth and pulls away from sides of bowl, adding more flour if necessary, about 5 minutes.
  6. Remove dough from bowl; form into ball. Sprinkle some flour into bottom of mixing bowl; return dough to bowl. Cover and chill overnight.
  7. FOR COFFEECAKE:
  8. Spray 10-inch-diameter angel food cake pan with nonstick spray. Sprinkle pecans evenly over bottom of pan. Punch dough down.
  9. Roll out dough on lightly floured work surface to 10-inch square. Cut dough into five 2-inch-wide strips. Cut each strip into five 2-inch squares, creating 25 pieces total.
  10. Combine brown sugar and cinnamon in medium bowl.
  11. Dip each dough piece into melted butter, then into brown sugar mixture, coating each piece evenly. Transfer each piece to waxed paper-lined baking sheet.
  12. Combine all remaining melted butter (about 2 tablespoons) with all remaining brown sugar mixture (2 to 3 tablespoons). Stir 3 tablespoons honey into brown sugar mixture. Pour honey mixture evenly over pecans in pan.
  13. Arrange dough pieces atop pecans, spacing evenly and creating two layers. Drizzle dough with remaining 3 tablespoons honey.
  14. Let rise in warm draft-free area until almost doubled, about 1 hour 15 minutes. Meanwhile, preheat oven to 350 degrees F.
  15. Bake coffeecake until golden brown, about 55 minutes. Cool on rack 10 minutes. Turn coffeecake out onto platter. Serve warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 827.39 Kcal (3464 kJ)
Calories from fat 369.98 Kcal
% Daily Value*
Total Fat 41.11g 63%
Cholesterol 92.8mg 31%
Sodium 336.15mg 14%
Potassium 332.83mg 7%
Total Carbs 106.65g 36%
Sugars 51.68g 207%
Dietary Fiber 5.3g 21%
Protein 12.83g 26%
Vitamin C 0.5mg 1%
Vitamin A 0.2mg 7%
Iron 2.2mg 12%
Calcium 117.1mg 12%
Amount Per 100 g
Calories 384.24 Kcal (1609 kJ)
Calories from fat 171.82 Kcal
% Daily Value*
Total Fat 19.09g 63%
Cholesterol 43.1mg 31%
Sodium 156.11mg 14%
Potassium 154.56mg 7%
Total Carbs 49.53g 36%
Sugars 24g 207%
Dietary Fiber 2.46g 21%
Protein 5.96g 26%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 7%
Iron 1mg 12%
Calcium 54.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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