If you like apple fritters then you’ll love this Apple Fritter Pull-Apart Bread! I tried rolling the dough, like cinnamon rolls, however the texture wasn’t right. So even though this may look somewhat complicated to make, it’s not. You get all the flavors of an apple fritter, the texture and the wonderful glaze baked into one big bread. We ate ours warm and it is delicious!
Ingredients are as follows:
Dough:
3 C flour
1 package yeast
1/4 tsp. salt
1/2 C brown sugar
1/4 C water
1 egg, beaten
3/4 C milk
1/4 C butter
Filling:
6 small apples, peeled & diced
1 Tbsp. lemon juice
1 C brown sugar
1 tsp. vanilla
2 Tbsp. butter
1 tsp. cinnamon
1 tbsp. cornstarch
Glaze:
1 Tbsp. butter, softened
1 tsp. vanilla
3/4 C powdered sugar
3 tsp. half & half (or milk)
Directions:Preheat oven to 350 degrees. Grease a 9 x 5 bread pan.
In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon & cornstarch until mixture is thickened. Set aside to cool.
Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.
Put flour, yeast, brown sugar and salt in a bowl, mix well.
Add the water, egg and milk/butter mixture.
Mix until dough forms into a ball; knead for an additional five minutes.
On a well floured surface, roll dough into a rectangle.
Evenly spread apple mixture over dough.
Cut dough into even squares (I got 20 from my dough).
Carefully stack pieces of dough onto each other forming four piles. (use a spatula, it makes stacking much easier!)
Place piles of dough into prepared pan.
Bake 45-50 minutes; until golden brown. Immediately remove from pan.
Mix butter, vanilla and powdered sugar into a bowl. Add half & half; stir until you get a creamy consistency.
Pour on glaze and allow to setup for a few minutes.
Pull some apart and enjoy!
Me again! I've successfully made this recipe for the 3rd time now! Today, in an experiment for my Foods Class students with Celiac, I found a gluten free recipe from: http://www.thebakingbeauties.com/2011/01/best-gluten-free-cinnamon-buns-or-rolls.html
Being that her recipe was for cinnamon buns, I figured I'd be safe in using it for your recipe as well, and… Success!
Oh how wonderful; I'm sure your class loved it 😉 Thanks again for the sweet comment and for enjoying the bread so much!
two questions: what is the consistency of the dough to be like? it seems like i need to add more flour so i can roll it out. and secondly, how big is the rolled rectangle? thank you.
When you touch the dough it's a little sticky, however not enough to actually "stick" to your finger. The rectangle can be any size really, but I think mine was about 20 x 20 inches 🙂
This looks fabulous! I've scanned many of the other comments, but I can't find anything about letting the dough proof or rise in there somewhere. Do you really just mix, roll, cut, stack and bake without any rising time? If I'm going to make this, I want to do it right. Thanks!!
There is no need to let the dough rise; just mix, roll, cut, stack, bake and enjoy 🙂
My loaf is in the oven right now! My apples were so juicy that the filling was oozing all over the counter, but once the slices were in the pan, I scooped up the rest of the juices and drizzled over the whole loaf before baking. I can't wait to share it with my family!
Thanks so much for sharing this recipe! I just made it and have a quick question. How do you immediately remove the loaf from the pan! I tried, and the whole thing fell apart into pieces. Every layer just separated and slid apart. From the pics, it looks like I had wayyy more filling than you, for some reason.Can I just leave it in the pan instead of taking it out? It is amazingly delicious and I will definitely make it again! But I want to make some as gifts, and it wasn't so pretty once it fell apart 😉 any tips? Thanks again!!!
You can always cut down on the filling. If you have larger apples, only use about three. You can let it sit in the pan to cool down and then remove. I say to remove it so all the filling doesn't stick to the pan. A great gift idea would be to buy a new pan, let it cool in the pan completely then wrap it up and tie a bow on it 😉 Thanks so much for the sweet comment; I'm happy you like it as much as our family does!