Surprise Inside Pull Apart Bread

What’s better than a warm slice of apple pie? Well, how about a warm slice of apple pie bread! This recipe is easy to make and tastes amazing.

Takeout Restaurants Near Me

17/10/2021 09:44 368

Table Of Contents

How to make it
How to fill the dough
How to know when the bread is done
How to store the baked bread
How to freeze it
Adding the Filling and forming the dough
More Yeast Breads

How to make dessert bread

This soft and delicious Pull Apart Bread is even better when it’s filled with your favourite fillings. Make them different and every bite is a surprise. The perfect breakfast, snack or even dessert Sweet Bread!

pull apart bread on a wire rack with powdered sugar

Reading: how to make dessert bread

I love making yeast Breads, I love the smell while they are baking in the oven, I love the kneading and the rising and best of all I love them warm out of the oven. Sweet breads have a softness to them that savory bread don’t, and of course they aren’t overly sweet, just right. But to tell the truth I rarely make sweet bread. I quite often make homemade Pizza and Savory Breads.

I know a lot of you get put off making yeast breads because you think they are too much work or it takes too much time. Maybe a little time but not much work, (especially if you use a stand up mixer with the hook attachment) and it is totally worth it, especially this Pull Apart Bread.

How to make it

In a large bowl or stand up mixer, whisk together the flour, salt and sugar, add the yeast and mix gently, make a well in the middle and add the egg, butter, vanilla and milk, mix with a fork until it is almost combined.

mixing the dough in a stand up mixer

Then with the dough hook knead the dough until smooth and elastic, (this dough can also be kneaded by hand). Move the dough to a lightly floured flat surface and form into a ball, wrap it in plastic wrap and refrigerate for 40 minutes.

forming a dough and wrapping in plastic

Remove the dough from the fridge and form into 12-13 small balls, flatten one ball at a time (keep the other balls covered with a tea towel) with the palm of your hand, pulling and stretching gently with your fingers. Fill with desired filling, 1 heaping teaspoon or more depending on the size and thickness of the circles, seal edges together and gently form into a ball again, making sure edges stay sealed.

cinnamon filling and forming the dough into filled balls

Place the dough balls sealed side down in a prepared cake pan, I used a small pan so the leftover I placed in a loaf pan, leaving them slightly apart, cover well with a tea towel or plastic wrap and let rise 2 hours in a draft free warm area. Once risen brush the dough with an egg wash and bake.

the dough before and after rising

dough before and after rising in a loaf pan

Let cool slightly, dust with powdered sugar. and enjoy!

the pull apart bread after baking

How to fill the dough

A great tip I learned from my husband’s Pastry making friend is when you are flattening the balls for filling, flatten the dough with the palm of your hand and gently stretch with your fingers, don’t use a rolling-pin because rolling it it is too hard on the dough.

How to know when the bread is done

The finished bread should be golden brown on the top, if the bread is browning too much before it is done, then cover it with foil and continue baking. The bread is done when the inside temperature reaches 190F (88C).

How to store the baked bread

Sweet Bread tends to dry out very quickly, so always keep it stored in an air tight bag or under a covered cake container. It will last about 2-3 days.

How to freeze it

The Pull Apart Bread can either be frozen once it is baked and cooled or the dough after it has risen can be frozen. To freeze the baked bread, make sure to cool it completely then wrap it well in foil and place in a freezer safe bag. It will keep for 2 months in the freezer.

To freeze the risen dough, wrap it well and place in a freezer safe bag or container. To use the frozen dough, defrost it overnight in the fridge, let it come to room temperature, usually an hour is enough, then continue with the recipe. The dough will last 2 weeks in the freezer.

Adding the Filling and forming the dough

Remember if you flatten them a lot, just make sure you seal the ends really well so the filling doesn’t come out while baking, I would advise you not too make them too thin. I find it easiest to pinch the ends underneath this gives it a smooth top.