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Apple Cider Pull-Apart Bread

Apple Cider Pull-Apart Bread

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  • Author: Luke Preston
  • Total Time: 4 hours 25 minutes
  • Yield: 5 servings
  • Diet: Vegetarian

Description

Soft, fluffy apple cider pull-apart bread filled with buttery cinnamon sugar and finished with a rich apple cider cream cheese icing. Each tender layer pulls away easily, making this sweet autumn loaf perfect for breakfast, brunch, or dessert.

Ingredients

  • Dough:
  • 0.31 cup (120 g) apple cider
  • 1.88 tablespoons granulated sugar
  • 1.25 teaspoons active dry yeast
  • 1.88 large eggs, at room temperature
  • 0.94 teaspoon salt
  • 1.88 cups plus 2 tablespoons (444 g) all-purpose flour
  • 5 tablespoons (114 g) unsalted butter, at room temperature
  • Filling:
  • 0.47 cup (150 g) granulated sugar
  • 0.63 tablespoon ground cinnamon
  • 1 pinch salt
  • 1.25 tablespoons unsalted butter, melted
  • Apple Cider Icing:
  • 0.31 cup (120 g) apple cider
  • 1.25 tablespoons cream cheese, at room temperature
  • 0.63 tablespoon unsalted butter, at room temperature
  • 1 pinch salt
  • 0.63 teaspoon pure vanilla extract
  • 0.63 tablespoon apple brandy, optional
  • 0.94 cup (180 g) confectioners’ sugar

Instructions

  1. Grease a large bowl and set it aside.
  2. Combine the apple cider, granulated sugar, and active dry yeast in the bowl of a stand mixer fitted with the paddle attachment. Let the mixture sit for about 5 minutes, until the yeast dissolves.
  3. Add the eggs and salt. Mix on low speed until well combined.
  4. Add the flour and mix on low speed for 1 to 2 minutes, until incorporated.
  5. Add the softened butter one piece at a time, mixing until each piece becomes fully incorporated before adding the next.
  6. Increase the mixer speed to medium and beat the dough for 1 minute, until all the butter pieces become incorporated.
  7. Transfer the sticky dough to the greased bowl. Cover with plastic wrap and let it rise for 30 minutes.
  8. Gently pull the dough upward and fold it over itself. Turn the bowl one-quarter turn and repeat. Continue for 6 to 8 folds.
  9. Cover the bowl and let the dough rise for another 30 minutes.
  10. Repeat the folding process three more times at 30-minute intervals, for a total initial rise time of 2 hours.
  11. Cover the bowl tightly and refrigerate the dough overnight or for up to 72 hours.
  12. Mix the granulated sugar, cinnamon, and salt for the filling in a small bowl.
  13. Grease a 9 x 4 x 4-inch Pullman pan and line it with a parchment sling.
  14. Lightly flour the work surface and roll the chilled dough into a 20 x 12-inch rectangle with a short edge facing you.
  15. Brush the melted butter evenly over the dough.
  16. Sprinkle the cinnamon-sugar filling over the buttered dough and gently press it into the surface.
  17. Cut the dough crosswise into five strips, each measuring about 12 x 4 inches.
  18. Stack the five dough rectangles on top of one another.
  19. Slice the stack into six equal strips, each measuring about 4 x 2 inches.
  20. Arrange the layered strips upright in the prepared loaf pan with the cut edges facing upward.
  21. Sprinkle any remaining cinnamon sugar over the top.
  22. Cover the pan with plastic wrap and let the dough rise in a warm place for 45 to 60 minutes, until almost doubled and about 1 inch below the top of the pan.
  23. Position an oven rack in the middle and preheat the oven to 350°F.
  24. Place a sheet pan on a lower oven rack to catch possible drips.
  25. Bake for 40 to 50 minutes, until golden brown and the center reaches 200°F on an instant-read thermometer.
  26. Check the loaf halfway through baking and loosely cover the top with foil if it browns too quickly.
  27. While the bread bakes, cook the apple cider and salt in a medium saucepan over medium-high heat for 3 to 4 minutes, until reduced to 1/4 cup.
  28. Remove the saucepan from the heat. Whisk in the cream cheese, butter, vanilla, and optional apple brandy until mostly smooth.
  29. Slowly add the confectioners’ sugar while whisking constantly, until the icing becomes smooth and glossy.
  30. Transfer the baked loaf pan to a wire rack and immediately pour half of the icing over the bread.
  31. Let the bread rest in the pan for 15 minutes.
  32. Use the parchment sling to remove the loaf from the pan, then drizzle the remaining icing over the top.
  33. Let the loaf cool slightly before pulling apart and serving.

Notes

  1. The dough will remain sticky, so avoid adding excess flour.
  2. Chilling the dough overnight makes it easier to roll, cut, and shape.
  3. The dough may remain refrigerated for up to 72 hours before assembly.
  4. Return the dough to the refrigerator if it becomes too sticky while rolling.
  5. Apple brandy adds extra flavor but remains completely optional.
  6. Tent the loaf loosely with foil if the top browns before the center finishes baking.
  7. For the best texture and flavor, serve the bread slightly warm on the day it is baked.
  8. Store leftovers in an airtight container at room temperature for up to 2 days.
  9. Reheat individual portions in the microwave for 10 to 15 seconds.
  10. Freeze tightly wrapped portions for up to 2 months.
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 860
  • Sugar: 70
  • Sodium: 460
  • Fat: 28
  • Saturated Fat: 17
  • Unsaturated Fat: 9
  • Trans Fat: 1
  • Carbohydrates: 145
  • Fiber: 4
  • Protein: 12
  • Cholesterol: 100

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Find it online: https://viralhealthyrecipes.com/apple-cider-pull-apart-bread/