Return to Sweet Bread Recipes

 

Butterscotch Pull-Apart Breakfast Bread

4 star rating
 

Add a Photo

Submitted by: jiron5

 

The preparation for this favorite is done the night before, and baked in the morning. Brown sugar and butterscotch pudding are in the glaze.
 

Ingredients

  • Dough:
  • 1 cup milk, scalded
  • 3 Tbsp honey
  • 1 egg, beaten
  • 2 Tbsp vegetable oil
  • 1 tsp salt
  • 1 pkg active dry yeast
  • 1/4 cup lukewarm water
  • About 3 1/2 cups all-purpose flour
  • Filling/Glaze:
  • 1 stick butter or margarine, melted
  • 1/2 cup brown sugar
  • 1 small box butterscotch pudding mix (not instant)
  • 1/2 cup nuts, chopped

Save Recipe

Interact

 
Method

The NIGHT BEFORE serving, in a large bowl, combine scalded milk, honey, salt and oil. Cool to lukewarm. Add to this mixture the yeast (which has been softened in the lukewarm water) and the beaten egg. Gradually stir in enough flour to form a moderately soft dough. Mix well until a ball is formed. Cover with a damp cloth and let rise until double in size, about an hour. Then, at bedtime, put HALF of the melted butter in the bottom of a Bundt pan and brush the sides of the pan with the butter. Sprinkle HALF of the box of butterscotch pudding, 1/4 cup of the brown sugar and 1/4 cup of the nuts on top of the butter. Place small portions of dough, in a single layer, on top of the first ingredients, leaving space between dough for rising. Add remainder of the pudding, brown sugar, butter and nuts to the top of this first layer of dough. Add a final layer of dough pieces. (There should be no toppings on the final layer of dough.) Cover pan with a damp cloth and let rise overnight. Bake first thing in the morning in a 325 degree preheated oven for 30-40 minutes. Let cool for a few minutes, then invert onto a large plate. Serve warm.

 

Notes: Serve warm with cups of hot coffee.

 

Number of Servings: 8 - 10

 

Submitted by: jiron5 ()

 

Advertisement