Apple Pull-Apart Bread Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm milk
• 1/2 cup butter or margarine, melted, divided
• 1 egg
• 2/3 cup plus 2 tablespoons sugar, divided
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour
• 1 medium tart apple, peeled and chopped
• 1/2 cup finely chopped pecans
• 1/2 teaspoon ground cinnamon
• ICING:
• 1 cup confectioners' sugar
• 3 to 4-1/2 teaspoons hot water
• 1/2 teaspoon vanilla extract

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 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.

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 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 bread. Yield: 1 loaf.

Originally published as Apple Pull-Apart Bread in Taste of Home August/September 1998, p39

Nutritional Facts

1 piece: 248 calories, 9g fat (4g saturated fat), 31mg cholesterol, 218mg sodium, 38g carbohydrate (19g sugars, 1g fiber), 4g protein.