Pumpkin Maple Pull-Apart Bread with Whiskey Sauce

For the dough: In a saucepan, brown two Tablespoons of butter over medium heat. You want it to have a nutty aroma and have brown flecks in it. Remove from heat and slowly (very slowly) pour in milk. Stir together, then pour mixture into the bowl of a stand mixer. Allow to sit for about 15 minutes, until the temperature reaches about 105 degrees F.

Once cooled, add in 1/4 cup white sugar and package of yeast. Let sit for ten minutes until foamy. Then add pumpkin, brown sugar, salt, and about a cup and a half of flour. Mix together with dough hook attachment. Once combined, add in additional flour. Add flour until the dough has come together into a nice ball shape and is not too sticky. I ended up using a little over 2 1/2 cups of flour, which is what the extra two tablespoons is for.

Remove dough ball and put in a slightly oiled bowl. Place a clean tea towel over the bowl and let the dough rise for about 90 minutes. The dough should nearly double in size.

While the dough is rising, prepare your filling. Start by browning another 2 Tablespoons of butter. Once brown, remove from heat and add in sugars, cream, maple syrup, and vanilla. Stir until sugar is completely absorbed. Add in spices. Taste and add additional spices as desired. Set aside.

Once dough has risen, place dough ball onto a clean floured surface. Knead for several minutes, then roll dough out into a large rectangle. Pour filling over the dough and press it down using the back of a spatula. Once filling is spread out, cut dough into about 7 horizontal strips. Stack dough strips on top of each other, then cut strips down the center, horizontally, then cut each strip into 6 pieces vertically, creating small pieces.

Once it is chopped into pieces, place them into a greased loaf pan.
Once all the pieces are in the loaf pan, cover and let rise for an additional 30 minutes. While it is on the last rise, preheat your oven to 350 degrees F.

Place in the preheated oven and bake for 35 minutes. I recommend putting a foil sheet on the bottom rack of your oven. I experienced a little bit of overflow, so this will help prevent a large mess in your oven. While it is baking, prepare the whiskey glaze.

Whiskey sauce/glaze: In a sauce pan, melt two tablespoons butter. You do not have to let it brown this time. Once it is melted, carefully add in sugar, cream, whiskey and milk. Stir until everything is combined. Remove from heat and whisk in vanilla and powdered sugar. Pour over the top of the loaf once it is out of the oven.

Step by step pictures are on my blog to help with the cutting and stacking portion.