Apple Fritter Stuffed Pull Apart Bread Recipe By Tasty

APPLE FRITTER STUFFED PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Grease a bundt pan.
• Combine apples, butter, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cloves, and cornstarch in a large saucepan.
• Cook over medium heat, stirring occasionally, until apples have browned and softened and sauce has thickened, about 10 minutes. Drain excess sauce into a separate bowl. Set aside.
• Cut each biscuit in half and flatten into rounds.
• Stuff each round with a tablespoon of apples.
• Close the round together by pinching at the seam and roll into ball using your hands.
• Layer half of the balls in the pan and spoon half of the reserved sauce on top. Repeat with remaining balls and sauce.
• Bake for 30 minutes. Cover with foil and bake for additional 10-15 minutes.
• Cool for 15 minutes.
• Whisk together the powdered sugar, vanilla, and milk, until you reach a smooth consistency. Drizzle over bread.
• Removing bread from the pan and drizzle with icing.
• Enjoy!

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.