Without giving away too many secrets here's a crowd favorite. . .
Cinnamon Apple Pull-Apart Bread
Bread
5 cups bread flour
1/2 cup sugar
2 Tbs. active dry yeast
2 tsp. salt
1 3/4 cup scalded milk; 120° F.
2 eggs; beaten
1/3 cup butter; melted
Filling
3 granny smith apples; peeled & chopped
3/4 cup raisins
3/4 cup walnuts; chopped (I Don't Add These)
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 cup brown sugar
3 Tbs. butter; melted
Coating
1/2 cup butter; melted
3/4 cup sugar
1 1/2 tsp. ground cinnamon
Icing
2 cups powdered sugar
2 Tbs. hot water
1 tsp. vanilla extract
Prepare Dough: In a large bowl combine 2 cups of the flour, sugar, yeast, and salt. Stir to mix. Add milk,
eggs, and butter; beat until smooth. Mix in remaining flour 1 cup at a time and work until dough forms a
ball. Place dough on a floured board and knead for 5-7 minutes. Put dough in greased bowl, and turn once
so top side of dough is greased. Cover bowl and place in a warm area free from drafts until dough has
doubled in size.
Prepare Filling: In a small mixing bowl combine apples, raisins, walnuts, cinnamon, nutmeg, brown sugar,
and butter. Stir until brown sugar has dissolved and fruit is coated.
Prepare Coating: To a small bowl add 1/2 cup sugar and 1 tsp. cinnamon. Stir to mix well.
Assemble For Baking: Punch dough down and cut into thirds. Cut each third into 16 pieces. On a lightly
floured board pat each piece into a small 2 1/2" circle. Place 1 tsp. of the filling in the center of the circle;
wrap dough around filling pinching edges together to form a ball. Dip ball in melted butter and then roll in
cinnamon and sugar coating. Then place in a 12" deep Dutch oven starting around the outside working
towards the middle until bottom of oven is covered. Spoon 3/4 cup filling over top of rolls. Repeat process
until dough has been completely used. Cover oven and let raise for 30 minutes.
Bake using 8-10 briquettes bottom and 18-20 briquettes top for 30-40 minutes rotating oven and lid every
5-10 minutes until bread is just golden brown. Remove Dutch oven from heat and cool for 10 minutes with
the lid on, then turn out onto a serving platter.
Prepare frosting by mixing all ingredients together and beating until smooth. Drizzle frosting over top and sides of bread.
Serves: 12-14
