Double Apple Pull Apart Recipe

The Apple Cardamom Pull Apart Bread sits on a cream colored tray with an apple, apple butter, and cinnamon sticks in the background.

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This Double Apple Pull Apart Bread Recipe begins with a simple yeast dough, covered with apple butter, brown sugar and grated apples. I love the way is put together in slices rather than balls.

Prep Time20

rising time2

Total Time2 20

Course: Apple Sweet Bread, Sweet Bread

Cuisine: Sweet Bread

Keyword: Apple Pull Apart Bread, Pull Apart Bread,

Servings: servings

Calories: 282kcal

Author: Helen S. Fletcher

Equipment

9x2" loaf pan

Ingredients

Double Apple Pull Apart Bread Dough

3/4 cup milk, whole or 2%
4 tablespoons unsalted butter, (58 grams or 1/2 stick)
2 tablespoons honey
1 large egg
2 1/4 teaspoons instant yeast (7 grams)
3 cups all-purpose flour (420 grams)
1/2 teaspoon salt

Double Apple Filling

1 1/2 cups shredded apples, squeezed dry
1 cuo thick apple butter
2/3 cup brown sugar (135 grams)
1 teaspoon cardamom or cinnamon

Instructions

Double Apple Pull Apart Bread Dough

Combine the milk, cut up butter and honey in a small saucepan. Heat over medium just until the butter is melted. Stir everything together and let cool to lukewarm.
Whisk in the egg. Sprinkle the yeast on top and whisk it in.
Combine the all-purpose flour and salt in the bowl of a mixer. Pour the wet ingredients over and beat for 3 to 4 minutes to develop the gluten and it comes together in a ball.
Spray a container at least twice as big as the dough with a non-stick baking release. Shape the dough into a ball and add it to the container, turning it over so both sides are coated with the release. Cover directly with plastic wrap. Put the top on the container or cover with a towel.
Let double at room temperature or put in in the oven with the oven light on and the door closed. Check the temperature of the oven abut 30 minutes in and make sure it does no exceed 90°F. If it does, prop the door open with a wooden spoon.
While the dough can be used immediately, it is infinitely easier to roll out if it is refrigerated overnight or up to 3 days.

Double Apple Filling

Peel the apples and grate them on the largest hole of a box grater. Squeeze all the liquid from them. Measure 1 1/2 cups after the water is squeezed out. Set aside.
Measure the remaining ingredients and sst them aside also.

Assembly - all of the cutting can seem confusing. Look at the pictures where it will be clear.

Line the bottom of a 9"x5" loaf pan with parcment paper. Spray the whole pan with a non-stick baking release.
Remove the dough from the fridge. On a lightly floured surface, shape it into a rectangle. Dent the dough several times with your roling pin to make it easier to roll out . Roll the dough into a 20" x 12" rectangle.
Spread the apple butter over the dough.
Combine the brown sugar and cardamom or cinnamon and sprinkle over the apple butter.
Squeeze the apples again to extract as much water as possible and sprinkle them over the brown sugar.
Cut the dough in half to make 2 pieces 20"x6".
Cut each 20"x6" piece into 5 6"x4" strips. Stack the 5 pieces up together.
Cut each 6"x4" stack into 3 4'x2' strrips.
Stagger the strips in the pan, cut side up. You will most likely have to push them together to get them all in.
Cover lightly with plastic wrap. if you follow me, you know I don't usually like to use plastic wrap, but these are a bit messy and a towel is not a good idea. Allow to almost double. If the ends rise above the rest, push them down to even the loaf up.
About 15 minutes before the Double Apple Pull Apart Bread is to go into the oven preheat the oven to 350°F. Bake for 30 to 35 minutes until nicely browned and 200°F inside.
Be sure to tent it lightly with foil as it starts browning. The combination of the apple butter and brown sugar will burn easily.
If the ends have risen higher than the middle, immediately push the even with middle using a pancake turner.
Let it rest for 15 to 20 minutes. Go around the edges with a metal spatula and turn it out. Cool on a rack. Serve it upside down as it makes it own glaze.
Any yeast dough is best the day it is made but it will keep, covered, for a couple of days at room temperature.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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After shredding the apples squeeze all the liquid from them to make 1 1/2 cups.

Squeeze them again just before spreading them over the brown sugar.

Light or brown sugar can be used.

The apple butter needs to be thick. If yours it a bit loose, place it in a strainer over a bowl while you prep the rest of the ingredients.

Always form doughs in the shape you want them rolled into before starting. If they are thick, dent them 3 or 4 time with a rolling pin.

The dough can be made and held in the fridge up to 3 days.

I definitely suggest refrigerating it overnight. It will be much easier to roll out without a lot of spring back.

It may appear all of the stacks will not fit in the pan. Just push them together as necessary.

Nutrition