Apple Pull-Apart Bread
Craving something sweet and comforting? This Apple Pull-Apart Bread is the ultimate treat—soft, fluffy layers filled with juicy apples and a warm cinnamon-sugar swirl that melts in your mouth.
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Servings: 2 loaves
Notes
Ingredients:
Dough:- 1 ½ cups warm whole milk
- 1 package (2 ¼ teaspoons) yeast
- 3 tbsp granulated sugar
- ½ cup melted butter (cooled)
- 1 tsp salt
- 3 eggs
- 5 ½ to 6 cups flour (as needed)
- 1 large apple (about 1 cup, chopped)
- ¼ cup melted butter
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
- ¼ cup powdered sugar
- 1 tbsp milk
Instructions:
- Prepare the Dough:
- In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Stir lightly and let sit for 5 minutes until bubbly.
- Add the melted butter, salt, eggs, and 2 cups of flour to the mixture.
- Gradually add the remaining flour while mixing on low speed until the dough starts to come together and form a ball. You may not need the last ½ cup of flour.
- Knead the dough in the stand mixer on low for 10 minutes.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise for about 60 minutes, or until doubled in size.
- Once the dough has doubled, punch it down to deflate. Roll the dough into a rectangle (approximately 18" x 12"). If you prefer thinner layers, make a larger rectangle.
- Prepare the Filling:
- Brush the dough with melted butter, then sprinkle with sugar and cinnamon.
- Evenly distribute the chopped apples over the dough.
- Cut the dough into 3" x 4" pieces using a pizza cutter or knife.
- Stack four dough squares on top of each other and place each stack in a greased bread pan. The stacks can be placed in a straight line or randomly arranged.
- Cover and let the dough rise for 30 minutes.
- Bake the Bread:
- Preheat your oven to 350°F (175°C).
- Bake the bread for 45-50 minutes or until golden brown.
- Allow the bread to cool in the pan for 20 minutes before removing. Continue cooling on a wire rack.
- Make the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the top of the bread, allowing it to cascade down the sides.
Notes:
- Use firm apples such as Fuji, Braeburn, Granny Smith, or Gala. These varieties hold up well during baking.
- While the glaze adds sweetness and a nice finish, the bread is just as delicious without it.