Description
This Pull-Apart Apple Bread is a delightful, soft, and flavorful treat perfect for sharing. It features a yeast dough enriched with butter and milk, layered with a sweet cinnamon apple filling, and topped with a luscious cream cheese glaze. The bread’s pull-apart texture makes it ideal for breakfast, brunch, or a cozy dessert.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour, sifted
- 3/4 cup whole milk
- 1/4 cup water
- 5 Tbsp unsalted butter, cubed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tbsp active dry yeast
Filling Ingredients
- 8 Tbsp unsalted butter (1/2 cup)
- ½ tsp vanilla extract
- 4 cups apples, peeled and grated
- 2 tsp cinnamon
- 1/3 cup granulated sugar
- 3 Tbsp unsalted butter, cubed
- 1/4 cup brown sugar, lightly packed
- ¼ tsp vanilla extract
Glaze Ingredients
- 2 Tbsp heavy whipping cream
- 1/3 cup powdered sugar
Instructions
- Prepare the Yeast Dough: Warm the milk and water to about 110°F (lukewarm). In a large mixing bowl, dissolve the active dry yeast in the warm liquid along with 1/4 cup granulated sugar. Let it sit for 5-10 minutes until frothy. Then, add the sifted flour, cubed butter, and eggs. Mix and knead the dough until it is smooth and elastic, about 8-10 minutes by hand or 5-6 minutes with a stand mixer fitted with a dough hook.
- First Proofing: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
- Prepare the Apple Filling: While the dough is rising, in a skillet over medium heat, melt 8 Tbsp butter. Add the grated apples, cinnamon, 1/3 cup granulated sugar, brown sugar, cubed butter, vanilla extract, and cook until the apples have softened and the mixture thickens slightly, about 8-10 minutes. Remove from heat and allow to cool completely.
- Shape the Bread: Once the dough has doubled, punch it down gently to release air. Roll the dough out on a floured surface into a large rectangle, about 12×16 inches. Spread the cooled apple filling evenly over the dough. Cut the dough into strips or squares suitable for layering or stacking.
- Assemble the Pull-Apart Bread: Layer the apple-filled dough pieces into a greased loaf pan in a shingled or stacked fashion to create a pull-apart effect. Cover the pan and let the dough rise again for about 30-40 minutes, until puffy.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the pull-apart apple bread for 25 minutes, or until golden brown on top and cooked through. Remove from oven and let cool slightly in the pan.
- Prepare the Glaze: Whisk together the powdered sugar and heavy whipping cream until smooth and pourable.
- Finish and Serve: Drizzle the glaze over the warm bread. Allow it to cool completely before pulling apart and serving.
Notes
- Make sure the apple filling is completely cool before spreading on the dough to prevent it from soaking into the dough excessively.
- You can substitute Granny Smith apples for a tarter flavor or use a mix of sweet and tart apples.
- Use room temperature butter and eggs for better dough texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread can be gently reheated in the oven or microwave before serving to refresh texture and flavor.
