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    Apple Pie Pull-Apart Loaf


    Source of Recipe


    internet

    Recipe Link: https://www.handletheheat.com/apple-pie-pull-apart-loaf/

    List of Ingredients




    For the dough:
    4 tablespoons (57 grams) unsalted butter, melted, plus more for the pan
    1/3 cup lukewarm milk
    1/4 cup lukewarm water
    1 large egg plus 2 egg yolks
    1 teaspoon vanilla extract
    1/4 cup (50 grams) granulated sugar
    1 packet (2 1/4 teaspoons) instant yeast
    3 cups (380 grams) all-purpose flour
    1/2 teaspoon fine salt

    For the filling:
    2 medium green apples, peeled and cut into 1/4-inch slices
    1 teaspoon lemon juice
    2 tablespoons unsalted butter, melted
    2 tablespoons packed light brown sugar
    2 tablespoons granulated sugar
    2 teaspoons ground cinnamon
    1/8 teaspoon ground nutmeg

    For the glaze
    1/2 cup (63 grams) powdered sugar
    2 tablespoons maple syrup

    Recipe



    Make the dough:
    In the bowl of an electric mixer fitted with the dough hook, combine the melted butter, milk, water, egg, egg yolks and vanilla. Add in the sugar and yeast and stir until the mixture is combined. Add in the flour and salt and stir until a shaggy mass forms.
    Turn the mixer to medium-low speed and knead until the dough is smooth and sticky. Avoid adding any extra flour, the dough is supposed to be slightly sticky.
    Transfer the dough to a large greased bowl. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
    Generously grease an OXO Glass 1.6 Qt Loaf Baking Dish with butter.

    Make the filling:
    In a large bowl, toss together all filling ingredients. Set aside.
    Gently punch down the dough and turn it out onto a lightly floured work surface. Sprinkle it with flour and knead a few times until no longer sticky. Cover and let rest for 5 minutes.
    Roll the dough out into about a 12-by-20-inch rectangle. Spread the apple mixture evenly over the dough.
    Cut the dough into six long 3 1/2-inch strips. Stack the strips and cut the stacks into five or six square pieces.
    Turn the pieces upright and squeeze them into the prepared loaf pan. Cover the pan with plastic wrap and let rise until puffy, about 30 to 60 minutes.

    MAKE AHEAD: You can refrigerate the loaf immediately after assembling for up to 1 day. Let it come to room temperature while you preheat the oven.

    Meanwhile, preheat the oven to 350F.

    Bake for 30 minutes. Remove from the oven and tent with foil. Continue baking for another 10 to 15 minutes. Remove from oven and let stand until cool enough to touch. Turn it out of the pan onto the rack to cool.

    Make the glaze:
    In a small bowl, combine the powdered sugar and syrup with a fork until a thick but pourable glaze forms. Drizzle over the loaf.

    Serve warm or at room temperature. The bread is best served the day its baked.

 

 

 


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