Fruited Pull Apart Bread Recipes

APPLE PULL-APART BREAD

Steps:

• In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter., In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread.

RASPBERRY SNOWFLAKE PULL-APART BREAD

Steps:

• For the dough: Stir together the water, yeast and granulated sugar in a spouted measuring cup. Let sit until the yeast is foamy, about 5 minutes.
• Combine the salt, cardamom and 3 1/2 cups flour in the bowl of a stand mixer fitted with the paddle attachment and mix briefly on low speed to combine. Beat together the 1 egg, 3 yolks, honey and oil in a medium bowl. Stir in the yeast mixture. Add the wet ingredients to the flour mixture, mixing on low speed until combined. Add 1 more cup flour and mix on medium speed to make a sticky dough that comes together in a loose mass around the paddle. Switch to the dough hook and knead on medium speed to make a smooth but still somewhat sticky dough that clears the sides of the bowl, adding up to 1/2 cup more flour if necessary, about 4 minutes.
• Dump the dough onto a floured work surface and knead by hand a few times to make a smooth ball. Oil a large bowl and turn the dough ball in the oil to coat it. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• For the filling and glaze: Meanwhile, stir together the jam and cardamom in a small bowl.
• Shape the dough: When the dough has risen, punch it down and divide it into 4 equal pieces. Line an unrimmed baking sheet with parchment paper.
• Form the dough pieces into balls on a floured work surface. With a lightly floured rolling pin, roll one ball into a 10-inch circle and place on the prepared baking sheet. Spread with a third of the filling, leaving a 1-inch border all around. Roll out another dough disc in the same manner and place on top of the first; top with the second third of filling. Repeat with a third dough disc and the remaining filling. Roll out the remaining dough disc and place it on top of the last layer of filling.
• Center the bottom of a small drinking glass (about 2 inches in diameter) in the middle of the dough to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough underneath the glass uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Cut through the middle of each quarter in the same manner to make 8 equal wedges. Cut through each wedge one more time in the same manner to make 16 wedges.
• Remove the drinking glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice, then pinch the ends together to reconnect them and make a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
• Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Beat the egg yolk and 2 tablespoons milk in a small bowl. Brush the egg wash all over the risen dough. Pinch the points again to reshape if the dough has risen so much that the points no longer look pointy. Bake the bread until puffed and golden brown, about 30 minutes. Cool on a rack until just warm, about 30 minutes.
• Stir together the confectioners' sugar, lemon juice and 2 tablespoons milk in a small bowl, adding up to 1 tablespoon more milk or confectioners' sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the bread and let harden, about 30 minutes. Serve warm or at room temperature.

FRUITY PULL-APART BREAD

Steps:

• Preheat oven to 350°. Separate dough into 8 biscuits; cut biscuits into fourths., In a shallow bowl, combine sugars. Dip biscuits in melted butter, then in sugar mixture. Place biscuits in a greased 10-1/4-in. cast-iron skillet. Top with fresh berries; dollop with cream cheese. Bake until biscuits are golden brown and cooked through, 35-40 minutes. Sprinkle with basil.

BLUEBERRY BUCKLE PULL-APART BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously spray a 12-cup fluted tube pan with cooking spray.
• Mix 1/2 cup sugar, flour, 1/2 teaspoon cinnamon, and 1/4 cup melted butter together in a bowl; sprinkle over the greased sides and bottom of tube pan.
• Separate biscuit dough into 16 biscuits; cut each biscuit into 4 pieces.
• Mix 3/4 cup sugar and 1 tablespoon cinnamon together in a bowl. Pour 1/2 cup melted butter into a separate bowl.
• Dip each biscuit piece in the 1/2 cup melted butter; roll in the cinnamon-sugar mixture until well coated. Toss coated biscuit pieces and blueberries together in a large bowl; arrange biscuits and blueberries in the prepared fluted tube pan. Drizzle with 1/4 cup butter and any remaining butter from dipping.
• Bake in the preheated oven until biscuits are golden brown, 20 to 30 minutes. Cool in the pan for 5 minutes before inverting onto a serving platter.
• Whisk confectioners' sugar and milk together in a bowl until smooth. Drizzle over warm bread.