Walnut Pumpkin Accordion Bread

Ingredients:

• 1/2 cup sugar
• 1 teaspoon pumpkin pie spice
• 460 g of chilled yeast dough, and flour for rolling out
• 6 tbsp. caramel sauce
• 1 cup chopped pecans
• Special equipment: rectangular glass form 22 cm * 12 cm.

Preparation:

1. Preheat oven to 160°C. Coat a glass baking dish with a layer of vegetable oil. In a small bowl, combine sugar and pumpkin pie spices.
2. If using multiple sheets of dough, overlap them and press them together. Roll the dough into a 30cm square. Spread 4 tablespoons of caramel evenly over the top. Sprinkle with spiced sugar; then evenly distribute the nuts, pressing them gently. Cut the dough into 16 small squares.
   
   Take 4 of them and stack them on top of each other, repeat; you should have 4 "stacks" of 4 squares.
   
   Place the "stacks" sideways in the pan, one after the other, in a single line (it should look like a row of books on a shelf). Carefully separate the dough squares so they fill the entire length of the pan evenly. If you have any leftover pecans, sprinkle them on top of the dough.
3. Cover the pan with foil and bake the bread until golden brown and puffed, about 50 minutes. Remove the foil and continue baking until the top is golden brown, about 15 minutes. Let cool on a wire rack for 15 minutes.
   
   Transfer to a platter and drizzle with the remaining 2 tablespoons caramel sauce before serving.