Print

Apple Butter Pull-Apart Bread Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

This Apple Butter Pull-Apart Bread is a delightful and visually appealing treat perfect for breakfast or dessert. Soft, fluffy dough is layered with sweet apple butter and baked into a pull-apart loaf, then finished with a luscious brown sugar glaze. The bread’s tender crumb infused with warm apple flavors makes it a comforting crowd-pleaser.

Ingredients

Scale

Dough Ingredients

  • 3 cups (375 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon kosher salt
  • 2¼ teaspoons (1 packet) instant yeast
  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • ⅓ cup (82 g) whole milk, warm (about 105-115°F)
  • ¼ cup (62.5 g) water, warm (about 105-115°F)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

Filling Ingredients

  • ½ cup (120 g) apple butter
  • ½ cup (1 stick / 113 g) unsalted butter

Glaze Ingredients

  • 2 teaspoons heavy cream
  • ½ cup light brown sugar, packed
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, granulated sugar, kosher salt, and instant yeast.
  2. Add Wet Ingredients and Knead: With the mixer on low speed, gradually add the melted butter, warm milk, warm water, and vanilla extract, followed by the eggs. Increase speed to medium-low and knead the dough until it is soft and smooth, about 2 minutes. Adjust with a little water if too dry or flour if too sticky, up to ¼ cup.
  3. First Rise: Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, approximately 1 hour.
  4. Prepare Loaf Pan: Lightly grease an 8×5-inch loaf pan in preparation for shaping the bread.
  5. Deflate and Roll Dough: Turn the risen dough onto a lightly floured surface and gently deflate it. Roll the dough out into a 12×20-inch rectangle.
  6. Spread Apple Butter: Evenly spread the ½ cup of apple butter over the entire surface of the rolled-out dough.
  7. Cut Strips: Slice the dough crosswise into six strips measuring approximately 3½ by 12 inches each.
  8. Stack and Cut Stacks: Stack the strips on top of one another. Then cut this stack into six pieces, each roughly 2 by 3½ inches.
  9. Arrange in Pan: Place the cut pieces on their edges in the loaf pan, fitting them tightly one after another along the length of the pan.
  10. Second Rise: Cover the loaf pan and allow the dough to rise until nearly doubled in size, about 30 to 60 minutes. Meanwhile, preheat the oven to 350°F (175°C).
  11. Bake: Bake the loaf in the center of the preheated oven for 45 to 55 minutes. After 30 minutes of baking, tent the bread loosely with foil to prevent over-browning. The bread will be done when the internal temperature reaches 190°F.
  12. Cool Bread: Remove the bread from the oven and transfer it to a cooling rack for 15 to 20 minutes. Then turn it out of the pan and let it cool completely.
  13. Make Glaze: While the bread cools, prepare the glaze by heating the unsalted butter, heavy cream, and packed light brown sugar in a small saucepan over medium heat. Bring to a boil, stirring constantly to dissolve the sugar, then remove from heat.
  14. Add Vanilla and Thicken: Stir in the vanilla extract and let the glaze sit for 5 to 10 minutes to thicken slightly.
  15. Glaze Bread: Drizzle the warm glaze over the warm pull-apart bread for a rich, sweet finish.

Notes

  • Ensure milk and water are warm but not hot (105-115°F) when mixing dough to activate yeast without killing it.
  • If dough feels too sticky or too dry during kneading, adjust with small increments of flour or water respectively, but do not overdo it to maintain dough texture.
  • Tent the bread with foil halfway through baking to prevent the top from burning while ensuring it finishes baking through.
  • Allowing the bread to cool completely before glazing helps prevent the glaze from soaking too deeply and keeps it on the surface.
  • This bread is delicious served slightly warm and can be stored wrapped at room temperature for 2 days or frozen for longer storage.

Keywords: apple butter bread, pull-apart bread, sweet bread, breakfast bread, apple dessert bread

Find it online: https://servedbynora.com/apple-butter-pull-apart-bread-recipe/