Pull-Away Bread in Sticky Pecan Caramel

Ingredients:

• 0.5 cups of sugar
• 1 teaspoon pumpkin pie spice mix
• 2 packages of 220g chilled croissant dough
• Premium flour, as needed
• 6 tablespoons caramel sauce
• 1 tbsp. chopped pecans
• Special equipment: glass bread pan measuring 22x12 cm.

Preparation:

1. Preheat oven to 350°F (160°C). Spray a 9 x 5 inch (22 x 12 cm) glass loaf pan with cooking spray. Combine sugar and pumpkin pie spice in a small bowl.
2. Unfold the dough and fold the two layers over each other to create a double layer of dough. Press them together and roll the dough into a 30 cm square. Spread 110 g of caramel evenly over the dough. Sprinkle the caramel with spiced sugar, then sprinkle an even layer of pecans, gently pressing the nuts into the dough.
3. Cut the dough into 16 small squares. Stack 4 squares on top of each other to form 4 stacks of 4 squares. Place each stack on its side in the prepared loaf pan (like books on a shelf). Carefully separate the layers of dough so that the dough fills the entire pan. Sprinkle with any fallen nuts.
4. Cover the pan with foil and bake until golden brown, about 50 minutes. Remove the foil and continue baking for another 15 minutes. Let cool on a wire rack for another 15 minutes.
5. Transfer the bread to a serving platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.