Orange, Honey, and Sweet Potato Pull-Apart Wreath Bread
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
For the rolls:
4-5 cups all-purpose flour
2¼ teaspoon active dry yeast
1 1⁄2 cups warm water (about 105 to 115 F)
3⁄4 cup cooked and mashed sweet potatoes
1⁄3 cup butter, melted
3 tablespoons honey
2 teaspoons salt
For the orange honey butter:
6 tablespoons butter, softened
3 tablespoons honey
Zest of 2 oranges
Pinch of salt
1 teaspoon finely chopped fresh rosemary
Instructions
In the bowl of a stand mixer fitted with the dough attachment combine 2 cups of the flour and the yeast.
In a medium bowl, stir together water, sweet potatoes, butter, honey, and salt. Add to the flour/yeast mix, and beat until well combined. With the mixer on low, add remaining flour, about ½ cup at a time, until dough is slightly tacky but pulls away from the sides of the bowl. You may not need the full 5 cups of flour. Knead on medium speed for 5 minutes, then cover and let rise until about double in size, around 1.5 hours (you can also place in the fridge covered and let slowly rise for 4-24 hours, then let sit at room temperature for about 30 minutes before proceeding).
Grease a tube or bundt pan. Stir together butter, honey, orange zest, salt, and rosemary to make the orange honey butter.
Punch down dough and dump onto a lightly floured surface. Divide into 4 equal pieces. Working with 1 piece at a time, roll each piece of dough into rectangle about ¼ inch thick. Spread ¼ of the orange honey butter mixture over the top of each rectangle. Cut each rectangle across lengthwise to form three long strips. Cut each strip into 4 even squares, so you have 12 squares of dough from each piece (you will end up with 48 squares total from all the dough). This squares don't need to be too precise, once they rise and bake up they will all look fairly even. Stack 4 pieces together (to create 12 stacks). Arrange the 12 stacks in your prepared tube or bundt pan, evenly spaced, standing them up so you can see each layer and like they are books arranged around the pan.
Cover with plastic wrap or a tea towel and allow to rise in a warm, draft-free spot until about double in size, around 45 min to an hour.
Preheat oven to 375 degrees F. Bake for 25-35 minutes, until top is browned and bread is cooked through completely. Allow to cool about 5-10 minutes, then remove from pan and let cool completely.