Hungarian Pull-Apart Pecan Coffee Cake

Coat the bottom and sides of a 9 -inch spring -shaped pan with parchment paper.

In an average saucepan, the butter is dissolved over medium heat. Cook until the butter becomes a medium-brown color and has a hazelnut aroma, about 10 minutes. Remove from the heat and transfer to a small bowl.

In the bowl of a support mixer equipped with a palette attack, add the 1½ cup flour (188 grams), 2 tablespoons (24 grams) of sugar, yeast and 1½ teaspoons (4.5 grams) of salt.

In an average saucepan, the milk warms up, ⅓ ⅓ 80 grams of water and ¼ cup (60 grams) brown butter over medium heat until an instant reading thermometer records 120 ° F (from 49 ° C) to 130 ° F (130 ° F). Add the mixture of hot milk to the mixture of flour and beat at medium speed until combined. Add the egg, beat until combined. With the low -speed mixer, gradually add the remaining flour of 1ulation cups (156 grams), beating until a ruffled dough is formed.

Move on to the attachment of the dough hook. Bang at low speed until it forms a soft dough, a little sticky, from 6 to 7 minutes, stopping to scrape the sides of the bowl and a dough hook. Cover and leave it in a hot and shots free of place (75 ° f/24 ° C) for 10 minutes. (The dough will snort slightly.)

In an average bowl, mix the minced pecan walnuts, the remaining sugar ⅓ cup (67 grams) and the remaining ¾ teaspoon (2.25 grams) of salt.

Turn off the dough on a slightly floured surface. (Do not clean.) Gently divide the dough into 14 portions (about 45 grams each). Dip each portion in the remaining brown butter and roll in the mixture of pecan walnuts. It organizes uniformly in the prepared pan. Cover and let it increase in a hot and shirt -free place (75 ° f/24 ° C) until it doubled, from 30 to 40 minutes.

Preheat the oven to 350 ° F (180 ° C).

Sprinkle the upper part of the dough with any remaining pecan mixture.

Cook until golden and an instant reading thermometer inserted in the central registers of 190 ° F (88 ° C), from 25 to 30 minutes. Leave to cool in a pan for 10 minutes. Remove from the pan and discard the parchment paper. Serve hot or ambient temperature with vanilla immersion sauce.