PULL APART APPLE CINNAMON BREAD - EGGLESS
Soft and fluffy sweet milk bread made without eggs with an irresistilbe cinnamon, apple and brown sugar filling.The bread dough is made without stand mixer and without kneading too: it is very easy to make and ready in few minutes. Rolled into balls, they're assembled into the pull apart shape.For an egg version and a different shape of pull apart bread, check out my Pull Apart Cinnamon Bread.The smell is absolutely unforgettable! I suggest to serve it warm, you won’t regret it!
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
Store at room temperature for about 2 days wrapped in plastic wrap.
Store in refrigerator for 1 week, but do not eat it rightly from the fridge and warm it up at least at room temperature.
Heat it up into air fryer or slice it and heat into a toaster.