Apple Pull-Apart Bread

By 1For_Him

Ingredients

• Filling:
• 1 * 1 package (1/4 ounce) active dry yeast
• 1 * 1 cup warm milk
• 1/2 * 1/2 cup butter, melted, divided
• 1 * 1 egg
• 2 * 2 tablespoons sugar
• 1 * 1 teaspoon salt
• 3 to 3 * 3 to 3-1/2 cups all-purpose flour
• *
• 2 * 2 medium tart apples, peeled and chopped
• 1 * 1 cup finely chopped pecans
• 1 * 1 teaspoon ground cinnamon
• 1 1/3 * 1 1/3 cup sugar
• *
• ICING:
• 1 * 1 cup confectioners' sugar
• 3 to 4 * 3 to 4-1/2 teaspoons hot water
• 1/2 * 1/2 teaspoon vanilla extract

Details

Servings 16

Preparation

Step 1

Prep: 40 min. + rising Bake: 35 min. + cooling

In a bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter.

In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over bread. Yield: 1 loaf.


Nutrition Facts: 1 serving (1 piece) equals 248 calories, 9 g fat (4 g saturated fat), 31 mg cholesterol, 218 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Apple Pull-Apart Bread published in Taste of Home August/September 1998, p39