Apple fritter pull-apart bread 🍎🤎 buttery cinnamon layers, warm apples & maple glaze 🍁✨ Dough: ¾ cup whole milk (warm) ¼ cup unsalted butter (melted) 1 large egg (room temperature) ¼ cup granulated sugar 2¼ teaspoon active dry yeast (1 packet) 3 cups all-purpose flour 1 teaspoon salt Filling: 3-4 apples (peeled, finely chopped) 1 tablespoon granulated sugar ½ cuo (1 stick) unsalted butter (softened) ½ cup light brown sugar packed ½ cup granulated sugar 1 tablespoon ground cinnamon Maple glaze: ⅔ cup powdered sugar 2 tbsp maple syrup 1-2 tsp milk or cream Apple Fritter Pull-Apart Bread Dough: -Warm the milk until lukewarm. Add the granulated sugar, and active dry yeast. Stir and let sit for 5–10 minutes, until foamy. -In a large bowl or the bowl of a stand mixer, combine the flour and salt. Pour in the milk mixture, melted butter, and egg and stir until a dough forms. -Knead the dough for 5–7 minutes, until smooth and elastic. -Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. Filling: -Peel and finely chop the apples. Add the apples and 1 tablespoon granulated sugar to a skillet over medium heat. Cook for several minutes, stirring occasionally, until the apples soften. Remove from heat and let cool. -In a separate bowl, combine the softened butter, brown sugar, granulated sugar, and cinnamon. Mix until well combined. Assemble: -Grease a 9x5” loaf pan and add a piece of parchment paper sling and set aside. -Once the dough has risen, roll it out into a rectangle (about 12x20“). -Spread the butter and cinnamon-sugar mixture evenly over the dough, reserve about 2-3 tablespoons for topping (optional). -Spoon the cooled apples evenly over the cinnamon-sugar mixture. -Cut the dough into sections, stack the pieces standing up on their long sides, and place them into a greased loaf pan (should have 16-18 rectangles pieces) -Cover and let rise for another 30–45 minutes, or until puffy. 1-Sprinkle the reserved cinnamon-sugar mixture over the top. -Bake at 350°F for 35–40 minutes, or until golden brown and baked through. If the top begins browning too quickly, loosely cover with foil. Maple Glaze: -Whisk together the powdered sugar and maple syrup. Add 1–2 teaspoons milk or cream, a little at a time, until smooth and drizzleable. -Let the bread cool slightly, then drizzle with the maple glaze and serve. #applefritter #pullapartbread #cozybaking #fallbaking #dessertathome — @lori_ilcのTikTok