Apple Pull-Apart Bread

Apple Pull-Apart Bread
Apple Pull-Apart Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

loaf

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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

  • Icing:

  • 1

    cup confecctioners' sugar

  • 3 to 4 1/2

    teaspoons hot water

  • 1/2

    teaspoons vanilla

Directions

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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