Apple Pull-Apart Bread
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Pull-apart bread is a filled, enriched bread. It’s in the same family of bakes as cinnamon rolls and monkey-bread. It’s “pull-apart” much like monkey bread but with more structure. Rather than rolled like cinnamon rolls, the layers are cut and neatly stacked horizontally, then placed into a loaf pan. Honestly, you could just roll these up like cinnamon rolls.
This recipe is adapted from King Arthur Baking.
Ingredients
Ingredients - Dough
Ingredient | Baker’s Percentage | Serving size for loaf pan (g) |
---|---|---|
Flour | 100% | 360 |
Salt | 1.5% | 5 |
Sugar | 14% | 50 |
Yeast (instant) | 2% | 2.25 tsp (packet) |
Butter (melted) | 16% | 56 |
Eggs | 28% | 2 large |
Milk | 21% | 75 |
Water | 15% | 55 |
Vanilla extract | 1.3% | 5 g |
Ingredients - Filling
Ingredient | Serving size for loaf pan (g) |
---|---|
Apples | 550 |
Brown Sugar | 110 |
Cinnamon | 1 tbsp |
Vanilla | 1 tsp |
Cornstarch | 2 tsp |
- The apples should be thick sliced, about 1 cm. They can be more cubed shaped if they’re smaller.
- Cornstarch is used to thicken the syrup, like in an apple pie
Technique
Technique - Filling
- Peel and slice apples.
- Mix all ingredients together.
- Set aside to macerate.
Technique - Dough
- Heat milk and water to warm. Mix in yeast and let proof.
- Melt butter. Whisk butter, eggs, milk mixture, and vanilla extract.
- Knead until smooth.
- Proof until doubled in size.
- Roll out to 12”x20”.
- Spread the filling out.
- Cut into 6 strips and stack.
- Cut into 6 squares. This means there are 36 layers.
- Place into the loaf pan.
- Let rise again.
- Bake at 180 C (350 F).
- Bake for 30 minutes and tent with tin foil.
- Bake for an additional 15 minutes until done.