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This delicious take on cinnamon sugar pull-apart bread includes tart apples and a gooey caramel drizzle. Perfect for fall! (step-by-step photos on website)
Into the bowl of a stand-mixer fitted with the dough hook attachment, combine warm water and yeast. Set aside for a moment.
In a microwave-safe dish, heat milk and butter together until butter is just melted, but not too hot. Add vanilla. Set aside.
Add flour, sugar, and salt on top of the water/yeast mixture in the mixing bowl. Turn mixer on low, add eggs, and stream in milk/butter/egg mixture gradually continuing to mix until a soft dough forms. Add additional flour by the tablespoon until the dough pulls away from the sides of the bowl and forms a ball. Turn mixer up to medium speed and knead it for 3 minutes. Cover the bowl of dough and let it rise in a warm place 90 minutes.
Meanwhile, in a small bowl mix together the brown sugar, cinnamon, and salt for the filling. Set aside.
Prepare your apples and melt the butter just before the dough is done rising. Grease a standard 9×5 loaf pan.
Turn risen dough out onto a floured work surface and roll it out into a large rectangle (roughly 12×24 inches, but it doesn’t need to be perfect). Dough will be rather thin. Brush dough with melted butter. Sprinkle the entire surface with the cinnamon sugar mixture.
Using a pizza wheel, cut dough into equal-sized, long strips. Sprinkle the first strip with 1/6th of the diced apples. Lay the next strip on top of the first strip. Sprinkle with another 1/6th of the apples and cover with another strip of dough. Repeat these layers until all the strips are stacked on top of each other.
Cut the stacked strips into 4-6 equal stacks of squares (about 4-5 inches in size). Stack the squares vertically into the prepared loaf pan. Cover with a kitchen towel and let rise 30-45 minutes.
Preheat oven to 350 F. Once dough is risen and oven is preheated, bake the bread on the middle rack of oven for 40-45 minutes or until golden brown and cooked through (check center for doughiness). If the bread gets too brown on top before it is done cooking in the center, cover loosely with foil for the remainder of cooking time.
When it’s done remove it from the oven and allow it to cool on a wire rack for 10 minutes.
Meanwhile, prepare the glaze by adding the butter, brown sugar and milk to a saucepan over medium heat. Bring to a boil and cook for 1 minute.
Turn loaf out onto a rack with parchment paper underneath it. Drizzle the loaf with the warm caramel glaze.
Best enjoyed the same day it is baked.
Bread recipe adapted from The Craving Chronicles; glaze recipe adapted from Food.com.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!