Apple Pull-Apart Bread
By Rita H
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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