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Apple Pull-Apart Bread

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Ingredients

  • Icing:
  • 1 package active dry yeast (1/4 oz)
  • 1 cup warm milk
  • 1/2 cup butter or margaine, melting, divided
  • 1 egg
  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon salt
  • 3 to 3 1/2 cups flour
  • 1 medium tart apple, peeled and chopped
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1 cup confecctioners' sugar
  • 3 to 4 1/2 teaspoons hot water
  • 1/2 teaspoons vanilla

Details

Servings 1

Preparation

Step 1

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

Combine apple, pecans, cinnamon and remaining sugar; set aside.

Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surfact, 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 inch 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.

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