Description
Apple Butter Pull Apart Bread made with homemade dough, spiced apple butter filling, and a vanilla bean glaze!
Ingredients
Scale
For the Dough
- 3¼ cups all purpose flour
- 2¼ teaspoons instant dry yeast, 1 packet
- ¼ cup granulated white sugar
- 1 teaspoon kosher salt
- ¾ cup warm whole milk, 110°F
- ¼ cup unsalted butter, melted
- 1 egg, room temperature
- 1 teaspoon vanilla extract
For the Apple Butter Filling
- ¾ cup apple butter
- 2 tablespoons unsalted butter, melted
- ¼ cup light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
For the Vanilla Bean Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla bean paste
- ¼ teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, combine 3¼ cups all purpose flour, 2¼ teaspoons instant yeast, ¼ cup granulated sugar, and 1 teaspoon kosher salt.
- Add ¾ cup warm whole milk, ¼ cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract. Mix on low speed until a shaggy dough forms, then knead by hand or switch to the dough hook and knead for 8-10 minutes until smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Meanwhile, stir together ¾ cup apple butter, 2 tablespoons melted butter, ¼ cup light brown sugar, 2 teaspoons ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon kosher salt until smooth.
- Lightly flour your work surface and roll the dough into a rectangle about 12 x 18 inches. Spread the apple butter mixture evenly over the dough, leaving a ½ inch border.
- Using a pizza cutter or sharp knife, cut the dough into 6 long strips. Stack the strips on top of one another, then cut the stack into 6 equal rectangles.
- Arrange the stacked rectangles vertically in a greased 9 x 5 loaf pan, placing them side by side like file folders.
- Cover loosely and let rise for 45 minutes, until noticeably puffy.
- Bake at 350°F for 35-40 minutes, tenting loosely with foil during the last 15 minutes so the top doesn’t brown too quickly. The loaf should be deeply golden and register about 190°F in the center when fully cooked.
- Let cool in the pan for 15 minutes before transferring to a wire rack.
- Whisk together 1 cup powdered sugar, 2 tablespoons whole milk, ½ teaspoon vanilla bean paste, and a ¼ teaspoon kosher salt. Drizzle over the slightly warm loaf before serving.
- Prep Time: 2 hours 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Sweet Tooth
- Method: Oven