Chocolate, almond, and rich, fluffy bread dough combine for the ultimate pull-apart recipe. Whether enjoying it as breakfast, dessert, or an outrageous snack, this compulsively eatable Chocolate Almond Pull-Apart Bread will reign as a new favorite in your baking wheelhouse.
Chocolate Almond Pull-Apart Bread
Makes 2 (8x4-inch) loaves
- 4¼ cups (531 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 2¼ teaspoons (4.5 grams) instant yeast
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (180 grams) warm whole milk (120°F/49°C to 125°F/52°C)
- 2 large eggs (100 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1 teaspoon (4 grams) almond extract
- ½ cup (113 grams) unsalted butter, softened and cubed
- ½ cup (57 grams) sliced almonds
- ½ cup (85 grams) finely chopped 45% cacao milk chocolate
- Milk Chocolate-Almond Filling (recipe below)
- 1½ ounces (45 grams) 45% cacao milk chocolate, melted
- 1½ ounces (45 grams) white chocolate, melted
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, yeast, and salt.
- In a small bowl, whisk together warm milk, eggs, egg yolk, and extracts. With mixer on low speed, gradually add milk mixture to flour mixture, beating just until combined. Switch to the dough hook attachment. With mixer on medium-low speed, add butter, 2 tablespoons (28 grams) at a time, beating until combined after each addition. Increase mixer speed to medium, and beat until smooth and elastic, 3 to 5 minutes. Add almonds and chopped chocolate, beating until combined. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
- Knead dough 5 times, and shape into a ball; return to greased bowl. Cover and refrigerate overnight.
- Preheat oven to 350°F (180°C). Butter and flour 2 (8x4-inch) loaf pans. Line pans with parchment paper.
- On a lightly floured surface, roll dough into a 20x18-inch rectangle. Spread Milk Chocolate-Almond Filling onto dough. Using a sharp knife, cut dough widthwise into 5 (4-inch) strips. Stack strips one on top of the other, and cut into 4x2½-inch rectangles. Stand prepared pans vertically on one short side, and starting at bottom, carefully layer dough rectangles, cut side up, one on top of the other in pans. Turn loaf pans upright onto bottoms.
- Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C), 30 to 45 minutes, covering with foil to prevent excess browning, if necessary. Let cool in pans for 15 minutes. Remove from pans, and drizzle with melted milk and white chocolates. Serve warm.
Milk Chocolate-Almond Filling
Makes about 1 cup
- ½ cup (85 grams) 45% cacao milk chocolate, chopped
- ¼ cup (60 grams) heavy whipping cream
- 3 tablespoons (42 grams) unsalted butter
- 2 tablespoons (24 grams) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (57 grams) chopped almonds
- In a small microwave-safe bowl, combine chocolate, cream, butter, sugar, and salt. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Stir in almonds. Cover and refrigerate until thickened, at least 30 minutes or up to 4 days.
[…] and almond are two of my favorite flavors, so this is a […]
I followed this recipe to a T, even opened a brand new jar of instant yeast. The bread wouldn’t rise at all. Any thoughts?
Thanks for reaching out! It sounds like your yeast was inactivated. Here are a few questions:
Was your milk at the appropriate temperature? Anything too hot could potentially kill the yeast.
Was the yeast expired, or properly stored? Sometimes grocery stores unintentionally sell expired products, so it’s a good idea to always check the date. Also, the yeast will need to be stored at moderate temperatures for the best results.
You don’t let it rise after stacking and putting it in the pan?
That’s a great question! For this particular recipe, it is not recipe. The residence time during filling and shaping is enough time for the dough before placing in the oven.
I was just wondering why I would butter and flour the loaf pans if I will be lining the pans with parchment paper?
Thanks for reaching out! That is a great question. We add the butter and flour as an extra bit of insurance to prevent sticking. Because this recipe has a filling that can slightly seep out and caramelize onto the pan during baking, the butter and flour will ensure that the loaf comes out of the pan cleanly. The parchment is never entirely seamless when it is placed into a loaf pan, so we are targeting the gaps. I hope this helps!