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Apple Pull-Apart Bread Recipe

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For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. -Carolyn Gregory, Hendersonville, Tennessee

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Apple Pull-Apart Bread Recipe

Prep: 40 min. + rising Bake: 35 min. + cooling

Yield: 16 Servings

40 35 75

Ingredients

1 package (1/4 ounce) 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 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 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.
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.

Nutritional Facts 1 serving (1 piece) equals 248 calories, 9 g fat (4 g saturated fat), 31 mg cholesterol, 218 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

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

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Reviews for Apple Pull-Apart Bread (4)

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Apple Pull-Apart Bread

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Reviewed on Jan. 26, 2012 by mreusser

So delicious smelling and tasting. Ummmm!

Reviewed on Mar. 13, 2011 by chefmis31

We love this! I double the filling, we like it better that way.

Reviewed on Jan. 18, 2010 by ndwd

I have made this recipe many times and it is still one of my favourite go to recipes. The only thing I would recommend is to double the filling because there never seems to be enough

Reviewed on Dec. 18, 2008 by sarahcita