Makes about 6 servings
- Homemade Bread Dough (recipe follows)
- ½ cup unsalted butter
- ¾ cup firmly packed light brown sugar
- 3 tablespoons hot coffee
- ½ cup plus 2 tablespoons chopped pecans, divided
- ½ cup granulated sugar
- 1 tablespoonground cinnamon
HOMEMADE BREAD DOUGH
- 1 cup warm water (105° to 110°)
- 2 tablespoons sugar
- 1 (0.25-ounce) package active dry yeast
- 2½ cups all-purpose flour
- 1½ teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
- Prepare Homemade Bread Dough, and let rise as directed.
- Preheat oven to 350°. In a 10-inch cast-iron skillet, melt butter over medium heat. Add brown sugar and coffee; bring to a boil. Cook, stirring frequently, until sugar is dissolved, about 3 minutes. Remove from heat. Sprinkle with ½ cup pecans.
- In a large resealable plastic bag, combine granulated sugar and cinnamon. Lightly punch down dough; shape dough into 2-inch balls. Working in batches, place dough balls in plastic bag. Shake until coated with sugar mixture. Arrange dough over butter mixture in skillet. Sprinkle with remaining 2 tablespoons pecans.
- Bake until golden brown, about 30 minutes. Let cool for 2 minutes. Invert onto a serving platter or tray. Serve immediately.
- In a medium bowl, stir together 1 cup warm water, sugar, and yeast; let stand until frothy and bubbling, about 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With mixer on low speed, add yeast mixture and melted butter, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 7 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
To save time, prepare the Homemade Bread Dough the night before and let rise, covered, in the refrigerator. Remove from refrigerator about an hour before baking.