Apple Pull-Apart Bread

There's little more tantalizing than the smell of apples and cinnamon wafting through the house....  except maybe for the smell of homemade bread baking.   Combine those two and you've got a match made in heaven.  This autumn inspired pull-apart bread, with its soft, apple stuffed rolls was out-of-this-world.   Three times I've made it and three times it's been ogled over and gobbled up quickly (even without the glaze over it).  Even using all white-whole-wheat flour (100% whole wheat made with a whiter, more mild-tasting wheat kernel), the bread rose well and the rolls were soft and tender.  Enjoy! 

Recipe Source:  Mirien's Kitchen

Click here for printable recipe. 

The ingredients:

1-1/2 Tbs. active dry yeast
1 cup warm milk
1/2 cup butter, melted (part of this is for dipping the rolls into)
1 egg
2 Tbs. sugar
1 tsp. salt
3 to 3-1/2 cups flour (I used white whole wheat flour)

FILLING: (Some reviewers of this recipe said to double the filling.  I never tried it doubled, so can't vouch for how it works in here, but it certainly seems like extra filling couldn't hurt its deliciousness quotient any.)
2 medium tart apples, peeled and chopped
2/3 cup sugar
1/2 cup finely chopped pecans
1/2 teaspoon ground cinnamon 2 Tbs. butter, melted (optional)

ICING: (skip this if you want it a little less sweet)
1 cup confectioners' sugar
3 to 4-1/2 teaspoons hot water
1/2 teaspoon vanilla extract

In a large bowl, dissolve yeast in milk. Then add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough (for me it was about 3 cups total flour) . Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes (or just let it knead in the KitchenAid instead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. (I skipped this first rising time.)

For filling, in a small bowl combine the apple, sugar, pecans,  cinnamon, and butter if desired.   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.

Reserving 1/2 cup apple filling for sprinkling over the top of the bread, place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining melted 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 (about 1/4 cup). 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 warm bread. Makes 1 loaf.

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