Apple Fritter Pull-Apart Bread
Serves 16
Directions
- 1Warm the milk until lukewarm, add the granulated sugar and active dry yeast, stir, and let sit until foamy.
- 2Combine flour and salt in a bowl or stand mixer, then add the milk mixture, melted butter, and egg until a dough forms.
- 3Knead the dough until smooth and elastic.
- 4Place the dough in a greased bowl, cover, and let rise until doubled in size.
- 5Peel and finely chop the apples, then cook with 1 tablespoon of granulated sugar in a skillet over medium heat until softened; remove from heat to cool.
- 6Combine softened butter, brown sugar, granulated sugar, and cinnamon in a bowl.
- 7Roll the risen dough into a 12x20 inch rectangle.
- 8Spread the cinnamon-sugar butter mixture evenly over the dough, reserving a small amount for the top if desired, then spoon the cooled apples over the top.
- 9Cut the dough into sections, stack the pieces standing up on their long sides, and place into a greased and parchment-lined 9x5 inch loaf pan.
- 10Cover and let rise until puffy.
- 11Sprinkle the reserved cinnamon-sugar mixture over the top and bake at 350°F until golden brown and baked through, covering with foil if the top browns too quickly.
- 12Whisk together powdered sugar, maple syrup, and milk or cream to create a drizzle, and drizzle over the bread once slightly cooled.
Ingredients
- 3/4 cup whole milk
- 1/4 cup unsalted butter
- 1 whole egg
- 1/4 cup granulated sugar
- 2 1/4 teaspoon active dry yeast
- 3 cup all-purpose flour
- 1 teaspoon salt
- 3-4 whole apple
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2/3 cup powdered sugar
- 2 tablespoon maple syrup
- 1-2 teaspoon milk (optional)
- 1-2 teaspoon cream (optional)
Equipment
stand mixerskilletloaf panparchment paperbowl
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