Apple Pull-Apart Bread

krista daily


I only used 3 cups of flour and the dough turned out perfecty. Stuffing and Rolling each ball is time consuming but very much worth the effort. I would double the filling recipe and add more to the "layers". Also, I added nutmeg to the glaze recipes; gave it a more holiday feel.


★★★★★ 1 vote

2 Hr
45 Min


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  • 1/4 oz
    active dry yeast
  • 1 c
    warm milk(110 deg)
  • 1/2 c
    meted butter, divided
  • 1
  • 2/3c+2T
    sugar, divided
  • 1 tsp
  • 3-3 1/2 c
  • 1 medium
    apple, chopped
  • 1/2 c
    chopped pecans
  • 1/2 tsp

How to Make Apple Pull-Apart Bread


  1. 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.
  2. ICING:
    1 cup confectioners' sugar
    3 to 4-1/2 teaspoons hot water
    1/2 teaspoon vanilla extract

    Combine icing ingredients; drizzle over warm bread.

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About Apple Pull-Apart Bread

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