Tuesday, August 13, 2013

Apple Pull-Apart Bread

This is an old recipe I found quite a few years ago and make quite often. It takes a few steps and some time, but is amazing when it comes out of the oven! 

1 Tablespoon yeast
1 cup warm milk
1/2 cup butter, melted, divided
1 egg
2/3 cup plus 2 tablespoons sugar, divided
1 teaspoon salt
3 1/2 cups flour
1 large apple, peeled and chopped
1 teaspoon cinnamon

1 cup powdered sugar
1/2 teaspoon vanilla
4 teaspoons hot water

In a mixing bowl, dissolve the yeast in the warm milk. (I just heat the milk in the microwave for about 30 seconds.) Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt, and 2 cups of flour. Slowly add remaining flour and knead with mixer for 6-8 minutes. (If you don't have a mixer, knead by hand on a floured surface.) 
 Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour. 
When doubled, punch dough down and separate in half. Then separate each half into 16 pieces--you will have 32 pieces in all when done. 

 Meanwhile, chop your apple into small pieces and add the cinnamon and 2/3 cup sugar. Stir in a bowl until sugar is dissolved. 
 Press each piece of dough into a circle. Place about 1 teaspoon of the apple mixture on each circle. Press the edges together and dip the ball in melted butter. Place 16 of the circles in a greased and floured angel food pan.
 Sprinkle about 1/4 cup of the apple mixture over the first layer of 16 circles. Then make the remaining 16 circles and place on top of the first layer. (Don't forget to dip each of the balls in the melted butter.) Sprinkle any remaining apple mixture over the top layer. Cover and let rise for about 45 minutes.
 Bake at 350 degrees for about 35 minutes. The picture below shows the bread inverted. You can serve it either way. Combine the icing ingredients and drizzle over the bread.