Pull-Apart Baklava

Credits: Sprinkle Bakes

How do you like your bread – sweet, fluffy, chewy, or rich? If you like your bread rich then you should check this out. This right here is the baklava pull-apart bread and it’s the best bread in the world! You don’t have to roll your eyes at your screen. Okay, let’s just agree to disagree and say top 5. We cool?

Relieve your body of the pain of an empty stomach by indulging in the rich, delicious baklava pull-apart bread. It may not be enough to feed 5,000 people but it sure would be okay for your family. You may wonder what exactly it is about this bread recipe that makes it special – it’s the irresistible flavors, scintillating aromas, combination of rich ingredients, and the yield size! Yes, this recipe has been tweaked to double its yield size by …wait for it – 2! That’s one for you and your kid or whoever you feel deserving. 

The baklava pull-apart bread is easy to make all you have to do is follow the following steps.

The first thing you have to do is activate the yeast so combine yeast, sugar, and water in a standing mixer’s bowl filled with a dough hook. Stir gently for a while and leave the mixture for about 5 minutes to foam.

After that, you make the dough. Combine milk and butter in a saucepan and then place over medium heat until the butter melts. Withdraw from the heat and allow to cool to about 120 degrees Fahrenheit. Whisk 4 cups of flour, salt, and sugar in a large bowl. Transfer the dry moisture with the activated yeast into the bowl. Add eggs, the milk mixture, and vanilla. Stir for two minutes on low speed and then increase the speed to medium and mix until the ingredients are well combined. Add the remaining 2 cups of flour a little at a time and after it has combined well, knead for about 3 minutes. 

In a large greased bowl, place the dough and use plastic wrap to cover. Allow to rest in a warm place. This dough makes two loaves so rising time should be around 50 minutes to 1 hour.

As the dough continues to rise, prepare the filling and honey syrup. Mix the cinnamon and sugar in a medium bowl and set aside. Also, combine the walnuts, almonds, pistachios, sea salt, and lemon zest in the bowl of your food processor and process until the nut is finely grounded. Add the vanilla extract and process the mixture until it forms large moist clumps. Set the mixture and the bowl of cinnamon sugar aside.

To make the honey syrup, mix the honey, salt, and water in a small saucepan. Boil over medium-high heat. Reduce the heat to medium-low and simmer and continue to stir. Allow to cool and transfer to a jar with a pour spout. 

When the dough has raised, place on a floured surface and cut into half (to make two loaves). Flatten the dough and roll with a rolling pin. Coat the dough with half of the melted butter and sprinkle half of the cinnamon-sugar mixture. Sprinkle half of the nut mixture on the dough.  Cut the dough into 6 vertical strips and stack.  Cut the stacked strips into 6 square inches. Place them uptight in a loaf pan. Repeat steps with the other dough half.

Cover loaf pans with plastic wrap to make them rise. Preheat the oven to 350 degrees Fahrenheit. Grease loaf pans and line with parchment. When the dough fills the pan, bake for 30-40 minutes or until the top of the bread changes to a deep golden brown. Allow to cool. Drizzle each loaf with honey syrup and serve.

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