Glazed Apple-Cinnamon Pull-Apart Bread
Untested draft pending Liz review: a proposed apple-cinnamon loaf with layered dough and pale glaze, inspired by the photos. Apple and cinnamon are inferred, not confirmed.
Ingredients
- 3 cups (360 g) all-purpose flour, plus 2 tablespoons for rolling
- 2 1/4 teaspoons (7 g) instant yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon fine salt
- 3/4 cup (180 ml) lukewarm whole milk
- 1 large egg
- 4 tablespoons (57 g) unsalted butter, melted and cooled, for the dough
- 1 teaspoon vanilla extract, divided
- 2 medium apples, peeled, cored and thinly sliced (about 2 cups)
- 3 tablespoons (43 g) unsalted butter, divided: 1 for the apples and 2 for brushing
- 1/2 cup (100 g) packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) whole milk, for the glaze
Instructions
- 1
Allow about 3 hours 30 minutes total: 30 minutes of preparation, 90 minutes for the first rise, 30 minutes for the second rise, 45 minutes to bake and 15 minutes to cool. Rise and bake times are estimates.
- 2
Mix the 3 cups flour, yeast, granulated sugar and salt. Add the lukewarm milk, egg, 4 tablespoons melted butter and 1/2 teaspoon vanilla. Knead for 8-10 minutes until smooth and elastic. Cover the bowl and let rise for about 90 minutes, until doubled.
- 3
While the dough rises, melt 1 tablespoon butter in a skillet. Cook the sliced apples over medium heat for 5-7 minutes, until just softened and excess moisture has evaporated. Let cool. Mix the brown sugar and cinnamon in a separate bowl.
- 4
Line a 9-by-5-inch loaf pan with parchment. Using the reserved flour as needed, roll the dough into a 12-by-18-inch rectangle. Melt the remaining 2 tablespoons butter and brush over the dough; sprinkle with the cinnamon sugar and distribute the cooled apples evenly.
- 5
Cut the dough into 6 strips, then cut each strip into 3 pieces. Stack small groups of pieces and place them upright in the pan, like cards in a file. Cover loosely and let rise about 30 minutes, until puffy. Meanwhile, preheat the oven to 350°F.
- 6
Bake for about 45 minutes, until deeply golden and the center layers are baked through with no wet dough. Cover loosely with foil if the top browns before the center is done; allow extra baking time if needed.
- 7
Cool in the pan for 15 minutes, then lift out using the parchment. Whisk the powdered sugar, 2 tablespoons milk and remaining 1/2 teaspoon vanilla until smooth. Drizzle over the loaf and divide into 8 portions.