Chocolate Almond Pull-Apart Bread
 
Makes 2 (8x4-inch) loaves
Ingredients
  • 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
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, yeast, and salt.
  2. 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.
  3. Knead dough 5 times, and shape into a ball; return to greased bowl. Cover and refrigerate overnight.
  4. Preheat oven to 350°F (180°C). Butter and flour 2 (8x4-inch) loaf pans. Line pans with parchment paper.
  5. 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.
  6. 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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chocolate-almond-pull-apart-bread/