PULL APART APPLE CINNAMON BREAD - EGGLESS
Ingredients
Dough
- 450 g (3+3/4 cups) all purpose flour
- 50 g (1/4 cup) sugar
- 6 g (2 tsp) active dry yeast or instant yeast my yeast didn't need to be activated, check on the packaging if yours need to be activated
- 1/4 tsp salt
- 60 g (1/4 cup) unsalted butter melted
- 240-260 ml (1cup+1tbsp)) milk lukewarm
Apple Filling
- About 2 small apples
- 70 g (1/3 cup) dark brown sugar
- 70 g (1/3 cup) unsalted butter melted
- 6 g (1 tbsp) cinnamon powder
Glaze
- 25 g (3 tbsp) powdered sugar
- About 1 tsp water
Instructions
Dough
- In a large bowl mix flour, sugar, yeast.
- Add salt and mix.
- Add melted butter and gradually incorporate milk until get a soft dough (not too sticky).
- Start kneading with your hands until it pulls away from the edges of the bowl (about 1 minute): if the dough is too wet, you can add some extra flour; if it’s too dry you can add some extra lukewarm milk. You’ll get a soft and little bit sticky dough ball.
- Cover with plastic wrap and a tea towel; let it rise in a warm place until it double in size (about 1+½ hour).
- Place the rised dough onto a silicone mat or a slightly floured work surface and form into a ball.
- Divide the dough into 8 equal parts an roll each part into a ball.
- Divide each ball into 4 parts and roll each part into a small ball: you'll get 32 small balls.
- Cover the balls with plastic wrap to avoid drying out.
Apple Filling
- Peel the apples, remove the core and chop into small cubes.
- Place cubed apples into a large bowl, add melted butter, brown sugar, cinnamon and combine.
- Place 6-7 dough balls on the bottom of a greased and lined with parchment paper 11,5x22,5cm-4,5x9inch loaf pan.
- Distribuite about 1/4 of the filling on top, then alternate placing dough balls and apple filling. Finish on top with some apple filling.
- Cover with plastic wrap and let it rise at room temperature for about 30 minutes.
- You can brush the top with beaten egg for a more shiny curst (this is optional, just skip it if you don't eat eggs).
- Bake in preheated oven (no fan, upper+lower heat) at 180°C-350°F for about 40 minutes or until a skewer comes out dry. After 20 minutes baking, you can cover the top with aluminium foil to prevent burnt.
- Cool down in the pan before unmod it.
Glaze
- Incorporate little by little about 1 tsp of water to powdered sugar until get a thick glaze.
- Glaze the bread when cooled down or it's just slightly warm and serve it.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
The dough consistency could vary a bit depending on your flour. So it’s important adding milk little by little until get a very soft and not too sticky dough.
If your dough turns out too sticky, add some tsps of extra flour; if it turns out too dry, add some extra tsps of milk.
Cinnamon and apple is a match made in heaven! But if you’re not an apple fan, you can skip apples and substitute them with 30 g of extra dark brown sugar in the filling.
For a different Pull Apart Bread style, check out my Pull Apart Cinnamon Bread.
I suggest to not store this bread in refrigerator but at room temperature wrapped in plastic wrap. If you need to store it for many days, you can place it in refrigerator but warm it up before serve it.
You can substitute the sugar glaze on top with cream cheese glaze made with cream cheese, powdered sugar and some drops of milk.
