This Maple Walnut Pull-Apart Bread is made with a simple homemade yeast dough and bursting with toasted walnut pieces covered in maple syrup. This pull-apart bread recipe uses coconut oil and almond milk to keep it dairy-free, and is sweetened only with maple syrup!
Prep Time 1hour35minutes
Cook Time 35minutes
Total Time 2hours10minutes
For the Dough:
2 3/4cupsall-purpose flour,divided
2 1/4tspactive dry yeast(one envelope)
1/2tspground cinnamonor more to taste
2eggs,at room temperature
1/4cupmilk(I used almond milk)
For the Maple Walnut Filling:
1cupchopped walnut pieces,toasted
1/4tspground cinnamonplus extra for sprinkling
In a large bowl, add 2 cups of flour, yeast, salt, and cinnamon. In a separate bowl, whisk together eggs. Set aside.
Set a small saucepan over medium heat and add 1/4 cup coconut oil, maple syrup, and milk. Let heat until the coconut oil has just melted completely, stirring occasionally. Remove from heat and add water and vanilla extract. Stir to combine. Before proceeding you'll want the temperature of the mixture to be between 115-125 degrees F, so you may need to let the mixture sit for a few minutes until it reaches that point.
Pour wet mixture into the bowl with the dry ingredients and stir together. Add whisked eggs and stir until incorporated. Add the remaining 3/4 cup of flour and work into the dough (it'll be sticky).
Place dough in a large, greased bowl and cover with plastic wrap or a kitchen towel. Place bowl in a warm place to rise for about one hour, or until the dough has doubled in size [see note]. While the dough is rising, toast the walnuts. Preheat oven to 350 degrees. Place walnut pieces in a single layer onto an ungreased baking sheet and bake for 5-8 minutes, or until the walnuts just become fragrant. Remove walnuts from the sheet to a bowl. Add 1/4 cup maple syrup and 1/4 tsp ground cinnamon and stir to coat the walnuts. Set aside.
Once dough has risen, preheat oven to 350 degrees F. Generously flour your work surface and rolling pin and roll out dough into a large, thin rectangle. Brush 2 tbsp of melted coconut oil over surface of the dough and sprinkle extra cinnamon over top if you like. Spread walnut mixture evenly over top to cover the surface.
Cut the dough into four evenly-sized strips, lengthwise. Stack the strips on top of one another, with the walnut sides facing up. Cut the stack into 7 or 8 pieces. Grease a 9" x 5" loaf pan and add all pieces next to one another.
Bake for 28-35 minutes, or until the top of the bread is a deep golden brown. A deep color ensures the center of the bread is fully cooked. Serve while warm or reheat prior to serving for a flaky, just-baked taste.