Apple Fritter Pull-Apart Bread with Maple Glaze and Cinnamon

Apple Fritter Pull-Apart Bread

Step 1: Prepare the Dough [00:00]

Warm the ¾ cup of whole milk until lukewarm. Add ¼ cup of granulated sugar and 2¼ teaspoons of active dry yeast. Stir and let sit for 5–10 minutes, until foamy.

Step 2: Combine Ingredients [00:30]

In a large bowl or the bowl of a stand mixer, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Pour in the milk mixture, ¼ cup of melted unsalted butter, and 1 large egg. Stir until a dough forms.

Step 3: Knead the Dough [01:00]

Knead the dough for 5–7 minutes, until smooth and elastic.

Step 4: Let the Dough Rise [01:30]

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Step 5: Prepare the Filling [02:00]

Peel and finely chop the apples. In a skillet over medium heat, add the apples and 1 tablespoon of granulated sugar. Cook for several minutes, stirring occasionally, until the apples soften. Remove from heat and let cool.

Step 6: Mix Filling Ingredients [02:30]

In a separate bowl, combine the softened butter, ½ cup of light brown sugar, ½ cup of granulated sugar, and 1 tablespoon of ground cinnamon. Mix until well combined.

Step 7: Assemble the Bread [03:00]

Grease a 9x5” loaf pan and add a piece of parchment paper sling. Once the dough has risen, roll it out into a rectangle (about 12x20“). Spread the butter and cinnamon-sugar mixture evenly over the dough, reserving about 2-3 tablespoons for topping.

Step 8: Add Apples [03:30]

Spoon the cooled apples evenly over the cinnamon-sugar mixture.

Step 9: Cut and Stack [04:00]

Cut the dough into sections, stack the pieces standing up on their long sides, and place them into the greased loaf pan (should have 16-18 rectangles pieces).

Step 10: Second Rise [04:30]

Cover and let rise for another 30–45 minutes, or until puffy. Sprinkle the reserved cinnamon-sugar mixture over the top.

Step 11: Bake [05:00]

Bake at 350°F for 35–40 minutes, or until golden brown and baked through. If the top begins browning too quickly, loosely cover with foil.

Step 12: Prepare Maple Glaze [05:30]

Whisk together the ⅔ cup of powdered sugar and 2 tablespoons of maple syrup. Add 1–2 teaspoons of milk or cream, a little at a time, until smooth and drizzleable.

Step 13: Serve [06:00]

Let the bread cool slightly, then drizzle with the maple glaze and serve.