Happy Wednesday everyone! This Maple Glazed Apple Pull-apart Bread is gooey, mapley, applely, and salty all in one loaf of bread. I found this recipe on Half Baked Harvest and had to try it because it is something I wouldn’t normally make and having an optional ingredient like Bourbon made me curious as to what this combo would taste like. Let me just say I will be making this again! As always…I made several changes to the recipe and put my own spin on it. Try it out and let me know what you think!
If you are new to the blog, I list the recipe at the bottom along with instructions that can be printed or saved to Pinterest. If you do not want to read through the blog, you can hit the “Jump To Recipe” button at the top and it will immediately take you to the recipe card below. Also, if you would like to rate the recipe, hit the number of stars in the recipe card!
Speaking of recipes, I have some exciting news to share with you! I completed Sit, Stay, Eat 2 and Sit, Stay, Eat 3 cookbooks which are available via my online store as a digital download! Cookbook 2 has breakfast, soups, salads, sandwiches along with dog treats. Cookbook 3 has desserts and sweet yummy drinks.
Both books are slightly different in style than my first Sit, Stay, Eat Cookbook but still contain recipes made by myself and family recipes handed down through the family. They are packed with fun tidbits, delicious recipes, and lots of amazing photos with the first published as a hardcopy and the 2nd and 3rd created in digital format to be downloaded!
I am also slowly starting to add recipe cards as digital downloads for $1.00 via my online store. Pop over to my site and see my Homemade Salty Bread recipe which is DELISH! I could literally eat the whole loaf myself!
A note to all of you bakers about this recipe…I made the mistake of cutting my “X” slightly bigger than needed and the loaf of bread pulled apart because of it as it was baking. I actually think it turned out better this way as the warm glaze melded with the apples but created a messy look. If you are concerned about that, make sure you cut your “X” a bit smaller.
I always use Land O’Lakes butter and chose to use Vanilla Crown Royal as my “optional” ingredient. I don’t normally use parchment paper but was so glad I did because some of the juice from the apples oozed out of the bread onto the pan making a crispy, sticky bottom. Lining my baking sheet with parchment paper allowed me to remove the bread from the pan easily without tearing it.
Mother’s Day is coming up! Bake this bread and create a spring table. This will be the most colorful and delicious table around :-). Add a twist by putting out real maple syrup in decorative pitchers to match your tablescape so your guests can pour over the bread. Mix the maple syrup with your bourbon or Vanilla Crown Royal for more flavor.
Maple Glazed Apple Pull-Apart Bread
- 3/4 cup warm milk
- 3 tbsp instant yeast
- 1 tbsp granulated sugar
- 1 1/2 tsp kosher salt
- 3 eggs, large
- 1 1/2 sticks unsalted butter, melted
- 4 cups all purpose flour
- 6 tbsp unsalted butter, softened
- 1 cup light brown sugar
- 1 tbsp lemon juice
- 1 tbsp ground cinnamon
- 3 honeycrisp apples, diced
- 1/4 cup real maple syrup
- 2 cups powdered sugar
- 1 tbsp Vanilla Crown Royal
- 1 1/2 tbsp vanilla extract
- To make dough, combine milk, yeast, and sugar in a large mixing bowl and mix on low speed until all is incorporated
- Add salt, eggs, and melted butter and mix until combined. Gradually mix in the flour until the dough comes together and pulls away from the side of the bowl. Dough should be sticky.
- Knead dough in bowl, form into ball, lightly cover with flour.
- Move bread into large bowl, cover with towel or plastic wrap and let sit for 45 minutes to 1 hour. Dough should double in size. Punch down in the middle and let rise again.
- While dough is rising, make filling. Mix brown sugar, cinnamon, apples, butter, and lemon juice and set aside.
- Lightly flour counter surface and roll out your dough.
- Lightly sprinkle more cinnamon and sugar over the dough and then follow with apple mixture draining the apples just a bit if you do not like that much juice.
- Pull the longest edge closest to you over the top of the apple mixture and roll the dough into a log.
- Pull the edge up and over and pinch dough together. Lay parchment paper down on a rimmed baking sheet.
- Pick up bread and lay bread seem down forming into a log. I formed mine into almost a half circle.
- Bake at 350 degrees for 45-50 minutes or until lightly brown on top. Do not over bake.
- Make your glaze by combining the syrup, powdered sugar, vanilla crown royal, and vanilla and pour over bread right out of the oven. Slice and serve warm. Add vanilla ice cream if you desire.
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