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Crispy Apple Fritter Pull-Apart Bread with Vanilla Bean Glaze

crispy apple fritter pull-apart bread - featured image
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A delicious pull-apart bread featuring crispy cinnamon sugar-coated edges, soft buttery layers with spiced apple filling, and a fresh vanilla bean glaze. Perfect for brunch or cozy gatherings.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ tsp instant yeast (one packet)
  • ¼ cup (50g) granulated sugar
  • 1 tsp salt
  • 1 cup (240ml) warm whole milk (about 110°F / 43°C)
  • 4 tbsp (56g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 2 tbsp (30g) brown butter
  • 2 medium apples (about 1 ½ cups diced), preferably Granny Smith
  • ½ cup (100g) granulated sugar
  • 2 tsp cinnamon
  • ½ tsp nutmeg (optional)
  • 3 tbsp (42g) unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp (30-45ml) whole milk
  • Vanilla bean paste or seeds from 1 vanilla bean
  • Pinch of salt

Instructions

  1. In a mixing bowl, whisk together flour, instant yeast, granulated sugar, and salt.
  2. Warm the milk to about 110°F (43°C) and add melted butter, brown butter, and the egg.
  3. Slowly mix wet ingredients into dry on low speed or stir with a wooden spoon until a shaggy dough forms.
  4. Knead the dough on a floured surface for 8-10 minutes (or use a mixer with dough hook for 5-6 minutes) until smooth and elastic. Add flour 1 tbsp at a time if too sticky.
  5. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
  6. Peel and dice apples into ½-inch pieces. Mix apples with sugar, cinnamon, nutmeg, softened butter, and vanilla extract. Set aside to macerate.
  7. Punch down risen dough and roll out on a floured surface into a 12×16 inch rectangle.
  8. Spread apple filling evenly over dough.
  9. Cut dough into 12 strips lengthwise, about 1 ½ inches wide.
  10. Stack strips one on top of another, pressing gently to stick.
  11. Cut stacked strips crosswise into 12 squares.
  12. Layer squares into a greased 9×5 inch loaf pan, stacking slightly offset to create layers.
  13. Cover loaf pan and let dough rise again for 30-40 minutes until puffy but not doubled.
  14. Preheat oven to 350°F (175°C). Bake bread for 35-40 minutes until golden brown and crispy on edges. Tent with foil if top browns too fast.
  15. Whisk powdered sugar with milk and vanilla bean seeds until smooth and pourable. Adjust consistency as needed.
  16. Remove bread from oven and cool in pan for 10 minutes.
  17. Drizzle vanilla bean glaze over warm bread, letting it settle into cracks.
  18. Cool completely on a wire rack before tearing apart and serving.

Notes

Drain excess liquid from apples if too juicy to prevent soggy dough. Brush dough edges with melted butter before stacking for extra crispiness. Tent bread with foil if top browns too quickly. Glaze while bread is warm for best absorption. Dough can be refrigerated overnight after first rise.

Nutrition

Keywords: apple fritter, pull-apart bread, vanilla bean glaze, cinnamon sugar, homemade bread, brunch recipe, sweet bread

Find it online: https://cookluma.com/crispy-apple-fritter-pull-apart-bread-recipe-easy-homemade-vanilla-bean-glaze/