Let’s join one another as we pull-apart this amazing bread together. This particular pull-apart is topped off with caramel drizzle and is packed full of apple.
- Preparation Time: 3 hours
- Bake Time: 40 minutes
- Yields: 2 loaves
Whisk 1 cup Whole Milk, 1/3 cup warm Water, 1/4 cup warm Butter melted and cooled and 4 Tbsp Honey together and set aside.
Use a Stand Mixer with a Dough Hook attachment to combine the following ingredients 3 1/2 cups Bread Flour, (must do the following in advance) divide 1 envelope of Quick Rise Yeast (follow directions for the yeast) and 1 1/2 tsp Salt after its ready add this to the bread flour in the Stand Mixer with the Dough Hook assembled already.
Turn the mixer on low and slowly add the wet ingredients (set aside).
Once the dough comes together increase the speed to a medium setting and let it knead the dough until it’s smooth and elastic. You may need to add more flour but, no more than 1/4 cup should be needed.
The dough should pull away nicely from the sides of the bowl when it does it is ready. Turn off and unplug the mixer before removing the hook from the mixer.
Place dough on a lightly floured surface and knead for a minute or two until it forms a shape of a ball.
Place the dough in a well oiled or oil sprayed bowl and cover the bowl.
Let the dough sit in a warm area for about 1 1/2 to 2 hours, it should double in size.
As the dough rests start on the coating and apple grating.
Dough Ball Coating
- 1 tsp Vanilla Extract
- 1 1/2 cups Granulated Sugar
- 1 cup Brown Sugar
- 6 tsp Cinnamon
- 2 tsp Nutmeg
- 1/2 tsp Salt
Once the dough doubles in size place the dough on a cutting a wood cutting board and divide it into little balls of similar size. Dip each ball into the 1/2 cup of Apple Sauce first then dunk the balls in the dough ball coating.
Line the bottom of each parchment lined tin with some of the coating prior to placing the dipped and dunked balls into the parchment lined tin(s). layer the coated balls evenly around the tin. Once you have an even layer down sprinkle some of the coating and proceed with another layer of coated balls then sprinkle some of the coating on the top of this layer. Upon the final layer add any remaining coating on top.
Cover the bread and let it rise for another 1 to 2 hours, it should double in size.
Its now time to pop it into a preheated oven 350 Fahrenheit oven for about 40 minutes
Apples In The Pull-Apart Bread
Mix all these ingredients together in a medium sized bowl and set aside until this portion is needed 4 Apples peeled and grated, 1/2 cup Brown Sugar, 3 tsp Cinnamon, 1 tsp Nutmeg
Caramel Drizzle For The Pull-Apart Bread
In a medium saucepan over medium low heat, combing 1/2 cup of Warm Water and 1 1/2 cups of Granulated Sugar. Stir until all the sugar dissolves.
Let it cook over medium heat and do not stir, you will need to wait untiy it turns amber in color. This will take a while. You can swirl it lightly by sort of swishing the pan around lightly but do not stir it. Once it turns amber in color remove it from the heat.
Add 2 tbsp of Butter and swirl it around till it melts.
Next add 1/2 cup of Heavy Cream (it will bubble up, its supposed to bubble). Whisk until its smooth
Its time to add 1 tsp Vanilla Extract and a pinch of Salt. Whisk until smooth.
Pour the caramel into a jar or a container and let cool off for a bit. You want the caramel to be soft enough to pour over the bread but not hard so it won’t even pour.
Let bread cool a bit then pour Caramel over the top of the bread.