How to Make Pull-Apart Chocolate Chrysanthemum Bread

This treat is definitely photo-worthy — but you'll have to be quick. Your guests are sure to dive in as soon as it hits the table.

Related To:

Photo By: Matt Armendariz

Blooming Bread

This showstopper is the perfect playful dish for brunch. Get the full recipe here and follow along with these step-by-step photos to see how it's done. But don't worry if you're not a pro — since flowers come in all shapes and sizes, this bread's construction is very forgiving.

Get the Recipe: Pull-Apart Chocolate Chrysanthemum Bread

Step 1

Prepare the dough according to the recipe instructions. When the dough has risen, punch it down and roll with a lightly floured rolling pin on a well-floured work surface into a 24-by-16-inch rectangle (about 1/4-inch thick). Use a 3 1/2-inch round cutter to cut out as many circles as you can from the dough.

Step 2

Make the filling according to the recipe instructions (it's a delicious mix of chocolate, butter, pecans, sugar, cinnamon and salt). Fill each circle to the edge with about a tablespoon of filling and fold in half.

Step 3

Then fold each circle in half again, so it looks like a quarter of a circle. Pinch the tip of the dough so that the rounded edge opens slightly. See the how the "petals" start to take shape?

Step 4

In a buttered, 10-inch round cake pan, arrange the pieces, pinched-side down, in a circle around the edge. Leave some space between the pieces and the chocolate filling showing at the top. 

Step 5

Arrange another circle inside the first circle.

Step 6

And finally, fill in the middle with the last of the dough pieces. Don't worry about fitting a specific number of pieces — the shape is meant to be rustic, so whatever fits in your pan is fine. Cover with plastic wrap and let rise until almost doubled, about 30 minutes.

Step 7

Preheat the oven to 375 degrees F. Brush the risen dough with beaten egg and bake until golden and the center of the bread registers about 180 degrees F on an instant-read thermometer (avoid touching the pan), 30 to 35 minutes. Cool in the pan on a rack for 10 minutes, then remove and serve warm.