Name: Caramel Nut Pull-Apart Bread
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 8 servings
Ingredients: 200g bread flour (or garusal); 59g (1) room-temperature egg; 90ml warm milk (below 35°C/95°F); 4g (0.5 tbsp) instant dry yeast; 20g (2 tbsp) allulose or sugar; 3g (1 tsp) salt; 30g (4 tbsp) unsalted butter, room temperatur; 1 egg (for egg wash); 3 tbsp milk (for egg wash); Pumpkin seeds; Chopped peanuts; Black sesame seeds; 10g melted unsalted butter; 50g (5 tbsp) allulose or sugar; 14g (2 tbsp) water; 50g heavy cream; 1 pinch salt; 8g unsalted butter

Directions

1. Step

In a bowl, mix the warm milk (below 35°C/95°F) with instant dry yeast and allulose (or sugar). Let it dissolve. Add the room-temperature egg and whisk well. Add the bread flour and salt, then mix until fully combined and no dry flour remains.

2. Step

Incorporate the room-temperature butter and knead until fully absorbed. Cover the dough and let it rise in a warm place (below 35°C/95°F) until doubled in size. Divide the dough into 19 equal portions. Remove excess gas and shape each portion into a smooth ball.

3. Step

Arrange the dough balls in a pan, cover with plastic wrap, and let rest at room temperature for 20 minutes. Remove excess gas again and reshape into smooth balls.

4. Step

Flatten the dough into an 18cm round shape, lightly oil the surface, and arrange the balls neatly in a circular pattern. Cover with plastic wrap and proof at room temperature until doubled in size (20-30 minutes). Brush with egg wash (milk + egg mixture) and sprinkle chopped peanuts, pumpkin seeds, and black sesame seeds.

5. Step

Preheat the oven to 170°C (338°F). Bake for 18-20 minutes until golden brown. While still warm, brush with melted unsalted butter to help the toppings adhere.

6. Step

In a pan, add allulose (or sugar) and water. Do not stir—just swirl the pan to distribute the water evenly. Heat over low until it begins to boil and form large bubbles. Once the mixture turns yellow, gently shake the pan. When it turns brown, turn off the heat. Quickly stir in the heavy cream, followed by salt and butter. Mix until smooth. Let the caramel cool slightly, then drizzle it over the bread.