Apple Fritter Stuffed Pull Apart Bread Recipe By Tasty Food

AWESOME COUNTRY APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

APPLE FRITTER STUFFED PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Grease a bundt pan.
• Combine apples, butter, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cloves, and cornstarch in a large saucepan.
• Cook over medium heat, stirring occasionally, until apples have browned and softened and sauce has thickened, about 10 minutes. Drain excess sauce into a separate bowl. Set aside.
• Cut each biscuit in half and flatten into rounds.
• Stuff each round with a tablespoon of apples.
• Close the round together by pinching at the seam and roll into ball using your hands.
• Layer half of the balls in the pan and spoon half of the reserved sauce on top. Repeat with remaining balls and sauce.
• Bake for 30 minutes. Cover with foil and bake for additional 10-15 minutes.
• Cool for 15 minutes.
• Whisk together the powdered sugar, vanilla, and milk, until you reach a smooth consistency. Drizzle over bread.
• Removing bread from the pan and drizzle with icing.
• Enjoy!

APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5 bread pan. In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon & 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 l floured surface, roll dough into a rectangle. Evenly spread apple mixture over dough. Cut dough into even 3" squares.Stack 4 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!

APPLE DUMPLING PULL-APART BREAD

Steps:

• In a Dutch oven over medium heat, melt butter. Add next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15x10-in. rimmed baking pan; spread into a single layer. Add cider to Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), For dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Cut into twenty-four 3x3-in. squares. Make 4 stacks of 6 squares each; place stacks on edge in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350°. , Bake until well browned, 1-1/4 to 1-1/2 hours. For cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For glaze, beat confectioners' sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency., Add remaining butter and vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle sauce and glaze over bread.

EASY APPLE FRITTER PULL-APART BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
• In a medium saucepan over medium heat, combine the diced apples, lemon juice, sugars, vanilla, spices and salt. Cook, stirring occasionally, until apples are soft and sauce has thickened, about 10 minutes.
• Carefully pull the canned biscuits apart horizontally (just like you would open a cooked biscuit) to form two circles. Flatten each biscuit half with the palm of your hand.
• Spoon about a tablespoon of the apple filling onto one biscuit round. Top with a second biscuit round and another tablespoon of filling. Repeat until you have a stack of 3-4 biscuits with filling in between.
• Continue making stacks with the biscuits and filling until all the biscuit halves have been used.
• Carefully stand the stack on end in the loaf pan, arranging them so that there is no filling touching the two ends of the pan (you may have to put to sides with filling together). Pour any remaining apple filling over the dough in the pan.
• Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until bread is golden brown. Remove to a wire rack and cool for 5-10 minutes before removing loaf from pan.
• Meanwhile, in a small bowl, whisk together ingredients for glaze. Drizzle glaze over warm bread and serve immediately.

APPLE FRITTER PULL-APART BREAD

Steps:

• Add all of the filling ingredients to a large saucepan over medium heat. Cook, stirring occasionally, until the apples have browned and softened and the sauce has thickened, about 8-10 minutes. Set aside to cool.
• Preheat the oven to 350° F. Spray a 9 x 5 inch loaf pan with cooking spray.
• Using a paring knife, cut each biscuit in half horizontally to make 32 rounds (you should be able to cut them slightly and then pull them apart the rest of the way). Flatten each biscuit half with your hand to thin them out.
• One at a time, spoon about a tablespoon of the apple filling onto each biscuit half, and then stack the biscuit halves on top of one another to form stacks of four with filling in between. Place the stacks in the loaf pan, arranging so that no filling touches the edges of the pan. Repeat until the pan is full (but not too packed, you want to leave room for the biscuits to expand while baking). You may not need to use all of the biscuits.
• Cover with aluminum foil and bake for 40 minutes. Then, remove the aluminum foil and bake until golden brown and cooked through, checking every 5-10 minutes. Let the loaf cool for 5 minutes and then remove from the pan.
• Whisk together the powdered sugar and half and half, adding more if necessary to reach the desired consistency. Add the vanilla and whisk again until well-combined. Drizzle liberally over fritter loaf. Serve warm.

MINI APPLE FRITTER PULL APART MONKEY BREAD

Steps:

• Preheat oven to 350° F. Grease or Spray 9 muffin wells with nonstick cooking spray or line them with paper liners. Set aside.
• In a medium bowl, mix together the apples, cinnamon until well combined. Separate dough into 8 biscuits; cut each biscuit into 4 pieces. Roll biscuit pieces in sugar-cinnamon mixture and evenly distribute into muffin tins. The tins should be about 3/4 full. Please leave some room for the dough to rise.
• In a medium saucepan over medium heat, heat butter and brown sugar until the butter begins to simmer, stir until the brown sugar is completely melted. Remove from heat and immediately spoon the butter mixture over the biscuit pieces in each muffin. Then biscuits should be soaking in the butter.
• Bake in preheated oven for 12-15 minutes or until golden in color. Once removed from the oven, allow to cool at least 10 minutes before attempting to remove from tins. Use a spoon to remove the bread from the tins. Serve warm.

CHUNKY APPLE YEAST BREAD

Steps:

• In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, add the yeast and warm water. Stir and let stand 5 minutes. Add the sugar, warm milk, egg yolk, vanilla and salt and stir to combine. Add 2 cups of the all purpose flour and mix to combine. Add the softened butter, 1 Tbsp at a time and mix in.
• Switch to the kneading hook. Add 1 more cup of the flour and knead in. Begin adding the last cup of flour in small increments, adding only enough flour until the dough wraps around the kneading hook and cleans the bowl quite well. *You may not need all of the last cup OR you may need to add more than that last cup. Trust what you see in the bowl and add flour, as needed, to get your dough to that point.
• Remove dough to a floured work surface. Knead for 1 minute, then form into a ball. Place in a greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
• When dough is almost doubled, prepare your apple filling. Prepare the apples by peeling, quartering, coring and cutting into 1/2-inch-ish cubes. Place into a large bowl. Sprinkle with white sugar and cinnamon and stir to combine. Add egg yolk and stir in to coat. Set aside.
• Prepare two 8x4-inch loaf pans by greasing or spraying with cooking spray. Set aside.
• Remove dough to a floured work surface. Divide dough into two equal pieces.
• Take one piece of dough and roll into a roughly 10x15-inch rectangle. Scatter one half of the apple filling evenly overtop of the dough, then roll up, starting from the long side. Pinch seam together. Using a sharp knife or bench cutter, cut the log into 1-inch slices, then slice down the centre of the slices from one end to the other, making a bunch of smaller chunks. *If the cutting isn't clear, refer to the video below to see how it's done). Scoop up your chunks and place into your prepared 8x4-inch loaf pan. Adjust the dough chunks slightly, as needed, so that the top is as even as possible. (Any pieces sticking up much higher than others has a tendency to over-brown, so we'll try to avoid that).
• Repeat with the second piece of dough and the remaining apple mixture.
• Cover both loaves with greased plastic wrap and set to rise until doubled, about 45 minutes.
• Preheat oven to 350F (not fan assisted), with rack in the centre of the oven.
• When ready to bake, remove the plastic wrap. Place loaf pans on top of a baking sheet (to catch any juicy bubble-overs).
• Bake at 350F for about 45 minutes or until the breads internal temperature reaches 210F when tested with an instant read thermometer. Check bread at about 30 minutes and cover loosely with aluminum foil to prevent over-browning of the top.
• Allow loaves to cool in pans for 5 minutes, then remove to a cooling rack to cool completely before slicing.
• If glazing, prepare the glaze by mixing together the glaze ingredients until smooth. Drizzle over cooled loaves.

APPLE PULL-APART BREAD

Steps:

• In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter., In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread.