Monday, October 3, 2011

Apple Pull-Apart Bread

I made this on Sunday morning before General Conference.  My kids wanted monkey bread, but I wanted to use the apples that we’d been given.  I found this recipe that I’d clipped from an old Taste of Home magazine but never tried.  It was delicious!  I used whole wheat flour instead of white but it still rose high and was nice and soft.  We’ll definitely make this again.  It’s more time consuming than monkey bread, but I had Corinne and Jillian helping me to roll and stuff each dough ball and the process went quickly.
Apple Pull-Apart Bread
  • 1-1/2 tablespoons active dry yeast
  • 1 cup warm milk
  • 1/2 cup butter, melted, divided
  • 1 egg
  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon salt
  • 3 to 3-1/2 cups white whole wheat flour
  • 2 medium tart apples, peeled and chopped
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 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. 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.   (I kneaded this in my Bosch for 10 minutes and skipped this first rise.)
  • 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 warm bread. Yield: 1 loaf.
It disappeared quickly!

1 comment:

ahs said...

Yay! recipes! i am gonna make the "green soup" this week. so happy you posted! the waffles look delicious too. we may try them next. --amy