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Ingredients

• For the Dough:
• PROOF:
• 1 packet (2 1/4 t.) active dry yeast
• 1 c. warm water (100-110 degrees)
• WARM; ADD:
• 3/4 c. whole milk
• 1/2 c. buttermilk
• 3 T. sugar
• 2 T. unsalted butter, room temperature
• 5 c. all-purpose flour, divided
• 1 1/2 t. kosher salt...okay I am on a kosher kick. Regular salt is fine.
• FOR THE FILLING---
• SOFTEN AND BLEND:
• 3/4 c. unsalted butter, room temperature
• 1 1/4 c. sugar
• 1/4 c. cinnamon
• toast AND CHOP:
• 1 1/2 c. pecans; divided
• For the caramel topping ---
• COMBINE; ADD:
• 1 1/2 c. brown sugar
• 1/2 c. heavy cream
• 1/4 c. pure maple sytrup
• 1 T. bourbon
• 1 t. kosher salt (I know, again with the kosher salt - you can use regular salt)
• Remaining pecans

Description

This Breakfast Bread Can Be Refrigerated Over Night. Go Ahead And Sleep In, Pull It Out Of The Fridge, Bring To Room Temperature, And Bake As The Instructions Show Below. The Bourbon In The Caramel Topping Is Awesome!

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