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Cinnamon Apple and Brown Sugar Pull apart Bread

August 12, 2018

I love the layers and the way the sweet dough smells and it cuts so nice into my messy squares, I layer into the pan and let it rise again and it always turns out so good. So don't sweat the measurements and enjoy the flavor.  I can never for the life of me make anything even, ever. But I sure can make it taste good. I even take out the measuring tape and still it just does't work for me and I am not worried about it anymore. I get it close to the size and like magic it works. So just cook or bake and enjoy the smell in your kitchen. If you make it, it will always make you smile just a little more. 

This recipe is revised from king arthur flour and joythebaker.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is the filling

 

4 Tablespoons unsalted butter

3/4  cup packed brown sugar

1 teaspoon vanilla X

2  medium green apples, peeled cored and grated, squeeze out the extra liquid.

 

This is the dough

 

4 Tablespoons of unsalted butter melted

1/3 cup lukewarm milk

1/4 cup lukewarm water

2 eggs

1 teaspoon vanilla X

3 cups All Purpose Flour

1/2 teaspoon salt

2 1/4 teaspoons instant yeast

 

 

To make the filling melt the butter in a small saucepan over medium heat

Add the brown sugar, apples and vanilla and let it simmer 3 minutes or less.

Let cool.

 

For the dough, whisk together the butter, milk, water, eggs and vanilla

Combine the flour, sugar, salt and yeast and then add the wet ingredients to the dry. Mix and knead until you get a smooth and soft dough, adding more flour only if needed.

When kneaded place the dough in a lightly greased bowl and cover and let set until doubled in size about 1 hour.

Grease a 9" x 5" loaf pan.

Gently deflate the dough and turn out onto a lightly greased surface and roll the dough into a 12 x 20 rectangle, don't worry if it's not perfect. Really

Spread a thin layer of the filling over the dough, use it all. 

Cut the dough crosswise into six 3 1/2" strips or so.

Stack the strips on top of one another and cut the stacks into 5 or 6 pieces. 

Turn the pieces on there edge and place them in the loaf pan one in front of the other all lined up in the pan, squeeze them in if you have to. 

Cover the loaf pan and let the bread rise for about 30-60 minutes or until doubled in size.

Preheat the oven to 350 degrees and bake for 45-55 minutes, tent the bread after 30 minutes. 

Remove the loaf and let cool if you can.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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