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

  1. Peel and slice apples.
  2. Mix all ingredients together.
  3. Set aside to macerate.

Technique - Dough

  1. Heat milk and water to warm. Mix in yeast and let proof.
  2. Melt butter. Whisk butter, eggs, milk mixture, and vanilla extract.
  3. Knead until smooth.
  4. Proof until doubled in size.
  5. Roll out to 12”x20”.
  6. Spread the filling out.
  7. Cut into 6 strips and stack.
  8. Cut into 6 squares. This means there are 36 layers.
  9. Place into the loaf pan.
  10. Let rise again.
  11. Bake at 180 C (350 F).
  12. Bake for 30 minutes and tent with tin foil.
  13. Bake for an additional 15 minutes until done.

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