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Caramel Bubble Bread Recipe

   
 

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     Caramel Bubble Bread

Category   Breakfast - Brunch
Sub Category   None

Ingredients
two 1 lb pieces frozen yeast bread or sweet yeast dough, defrosted
flour for rolling dough
GLAZE-
1/4 c pure maple syrup
1 T light corn syrup
1/4 c light brown sugar
1 T unsalted butter
PECAN FILLING-
1/2 c finely chopped pecans
 
1/4 c sugar
2 T flour
1 t cinnamon
1 large egg
3 T unsalted butter, softened
1/2 c raisins, plumped in hot water for 5 minutes and drained
ICING (recipe and ingredients below)

Instructions
oven to 350 degrees. Lightly butter an 8x8, or, if you want to remove bread from pan once it is baked, line with buttered parchment paper. For the glaze, combine all ingredients in small heavy-bottomed pan. OVer med heat, stir to dissolve sugar. Bring to a boil, turn heat down and simmer 3 minutes. Remove from heat and cool. Press 2 pieces of defrosted dough together. Lightly dust a work surface with flour and roll dough into a 12x16 inch rectangle. If dough does not stretch easily, let it rest a few minutes before trying again. In mixing bowl, blend together all pecan filing ingredients except raisins. Spread filling evenly over rolled dough. Sprinkle with raisins. Roll up dough starting with teh 16 inch edge. Seal dough by pinching edges together. Cut dough lengthwise into two strips. Cut each half into 2 inch pieces. Pour 1/3 of the glaze into the bottom of the pan. Tuck half the dough pieces into the pan. Pour more glaze over first layer of dough.
Cover with remaining dough pieces and drizzle with the remaining glaze. Cover loosely with foil and bake 35 minutes. Remove foil and bake another 10-15 minutes or until the center of the bread is fully baked. Transfer to a coolign rack. Once the bread has completely cooled, drizzle with icing.
ICING- 2 T unsalted butter, melted 1 c powdered sugar dash vanilla dash cream or milk Combine all ingredients in a bowl and mix until smooth.


Originally Submitted
11/11/2012





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