Pull-Apart Apple Bread Recipe

Cover two bread pans with parchment paper, butter sides or spray with baking spray. Preheat oven to 350°F at step 6. In a small saucepan, add butter, milk, water and sugar. Stirring frequently, cook until milk becomes warm and butter melts. (If milk gets too hot, let it cool until just warm to the touch.)

Sprinkle yeast over the warm milk and stir. Cover the bowl and allow yeast to activate and become foamy, about 5 minutes. Stir in 2 beaten eggs.

Add flour to a large mixing bowl, form a well in the center, and add the warm milk mixture. Fold until the flour until the dough is soft, pliable and no longer sticks to your hands or the bowl. (Tip: Add additional flour 1 Tbsp at a time as needed until dough no longer sticks to the bowl.) Cover the dough with plastic wrap and let rise 1 hour at room temperature.

Transfer dough to a generously floured work surface. Lightly sprinkle top with flour and use a rolling pin to roll it into an 18”x20” rectangle.

In a small bowl, use a fork to combine butter and vanilla. Spread the butter evenly over the rolled dough. Spread grated or diced apples evenly over the top. Combine the cinnamon and sugar, sprinkle evenly over the dough.

Cut the dough into 5 long uniform strips. Cut the strips into squares. Stack dough and transfer to bread pans dividing dough between the two pans, loosely stacking the squares on their sides. Cover pans with a towel or plastic wrap, rise 30 minutes. Bake uncovered at 350˚F for 25-30 minutes until bread is golden in color. Allow bread to cool completely before applying glaze.

In a saucepan, on med/high heat, combine butter, sugar and vanilla. Bring to a light boil. Add heavy whipping cream, stir to combine and remove from heat. Set aside to cool.

Once the glaze is cooled, add the powdered sugar. Set glaze aside to thicken then drizzle or spread over the cooled apple bread.