We are currently in the middle of our 2021 autumn roadtrip out west to visit our new grandson, Carter.
A few days ago, we spent an afternoon at the Southwest Arizona-Sonoran Desert Museum in Tucson. The next day we visited the Casa Grande National Monument south of Phoenix in Coolidge. Last night we attended a John Fogerty concert at Talking Stick Resort in Scottsdale, Arizona.
Along the way, I found a recipe for apple fritter pull-apart bread that is made with delicious and delicate a sweet yeast dough and sugary, buttery diced apples that are caramelized.
The dough is rolled out, topped with the diced apples and then sliced in squares, stacked in groups of four, and just stuffed into the pan. This recipe is just downright fun. The pan went into the oven, and an hour later, sitting before me were apple-laced slabs of heaven ready to be pulled apart and devoured! You can make this with the homemade dough recipe below or you can make it with refrigerated croissant dough. Just promise me you’ll make it!
• 3 containers refrigerated croissant dough, rolled out into one solid rectangle or homemade dough below
For the dough
• 3 cups flour
• 1 package yeast
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1/4 cup water
• 1 egg, beaten
• 3/4 cup milk
• 1/4 cup butter (I used Kerrygold Triple
For the filling
• 6 large crisp apples, peeled and diced
• 2 tablespoons fresh squeezed lemon juice
• 1 cup brown sugar
• 1 teaspoon vanilla
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
For the glaze
• 1 cup powdered sugar
• 3 to 4 teaspoons milk, half and half, or water
Preheat oven to 350 degrees. Grease 9-by-5-inch bread pan.
In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon and cornstarch until mixture is thickened. Set aside to cool.
Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.
Put flour, yeast, brown sugar and salt in a bowl, mix well.
Add the water, egg and milk/butter mixture.
Mix until dough forms into a ball, kneading for about 5 minutes.
On a floured surface, roll dough into a rectangle.
Evenly spread apple mixture over dough.
Cut dough into even 3-inch squares.
Stack four squares onto each other with spatula. Stack them side by side in pan until piles are used up. Bake 50 minutes. If top gets too brown, place foil over top and continue to bake. In a bowl, mix together powdered sugar and milk, cream or water until smooth.
Remove bread from oven and pour on glaze. Pull apart and enjoy!
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