Baklava Bread Save Print Prep time 2 hours Cook time 35 mins Total time 2 hours 35 mins Pull-apart bread with a sweet and nutty filling, topped with honey syrup. Author: Jen @ Jen's Favorite Cookies Category: Bread Ingredients DOUGH: 3 tablespoons warm water (105-115F) 2¼ teaspoons active dry yeast ½ teaspoon sugar 4 tablespoons butter ⅓ cup milk 3 cups flour ¼ cup sugar ½ teaspoon salt 2 eggs, lightly beaten 1 teaspoon vanilla extract FILLING: 1 Cup sugar 2 ½ tsp. ground cinnamon ½ Cup pistachios, chopped ½ Cup walnuts, chopped ¼ Cup almonds, sliced Zest of ¼ lemon ¼ tsp. salt ½ tsp. vanilla extract ½ Cup butter, melted HONEY SYRUP: ½ Cup honey ½ Cup water Pinch of salt Instructions Activate the Yeast: in the bowl of a stand mixer fitted with the dough hook, combine water, yeast, and sugar. Stir gently and briefly. Let the mixture stand until foamy (about 5 minutes). Make the Dough: In a small saucepan, combine the butter and milk. Place over medium heat and cook until butter is just melted. Remove from heat and let cool to approx. 120 degrees. In a large bowl, whisk together 2 Cups of flour, the sugar and salt. Pour dry mixture into activated yeast. Add milk mixture, eggs, and vanilla. Stir together on low for about 2 minutes, then increast speed to medium and mix until everything is well incorporated (the eggs tend to hold the process up, just keep mixing, they’ll join in eventually). Add the remaining cup of flour and little at a time. After flour is incorporated, knead for about 3 minutes. Place the dough in a large, greased bowl and cover with plastic wrap. Let rest in a warm place until dough has doubled (approx. 45 minutes). While dough is resting, prep the filling and honey syrup. Filling: In a large bowl, stir together the sugar and cinnamon and set aside. In the bowl of a food processor, combine all the nuts, lemon zest, and salt and process until nuts are ground fine. Add the vanilla extract and process until the mixture forms large, moist clumps. Set the mixture aside. Honey Syrup: In a small saucepan, combine the honey, water, and salt. Bring to a boil then reduce to a medium-low heat and simmer, stirring occasionally until the mixture reduces by ⅓. Let syrup cool slightly then transfer to a jar or bowl to cool further. When the dough is raised, turn it out onto a floured surface, gently flatten it with your fingers. Roll the dough out with a rolling pin to approx. 20 x 12 inches. Cover dough with the melted butter, sprinkle with the sugar/cinnamon mixture, crumble the nut mixture as evenly as possible. Cut the dough vertically into six even strips, stack the strips on top of one another. Cut the stacked strips into 6 square (ish) pieces and layer them, standing upright, in a loaf pan. Cover the pan with plastic wrap and let rise in a warm place for about 45 minutes (until dough is puffed and fills the pan). Preheat oven to 350. Bake 30-40 minutes or until the top of the bread is deep, golden brown. Allow bread to cool in pan about 20 minutes. Drizzle honey syrup over the top and serve.