Oh (almost) fall… Not that anyone would know it’s almost fall by the way the weather is acting these days… But that doesn’t negate the fact that it’s ALMOST. FALL. This is not a drill, folks! We’re thiiiiiiiiiiiis close!
And cliche as it may sound, Fall is hands-down my favorite time of year. I mean, what’s not to love about crisp, cooler weather, brightly colored leaves, SWEATERS (seriously, there’s just no going wrong with sweaters), scarves, Halloween (must resist the urge to talk about Halloween…), and all things apple and pumpkin flavored.
Over the years, apple has easily become one of my favorite flavors. Show me a dish with apple in it, and I’mma show you a dish that needs to be in my belly NOW. I’m to the point where I even like apple on my salad. I know, shit just got real.
But odd, fruit topped salads aside, it’s just hard to beat baking with apples. There are cupcakes, cakes, pastries, cinnamon rolls… And this. OH is there THIS. Delicious pull-apart bread stuffed with apple pie filling. STUFFED. WITH APPLE PIE FILLING. I know, just let that sink in for a moment.
And not just any ol’ apple pie filling, but my Mumsie’s famous, this-is-what-people-ask-for-every-year apple sauce that could be pie filling. TGIF (Thank God It’s Fall)!
- ½ cup warm water
- 1 pkg. (.25oz/7g) instant, quick-rise yeast
- 2 eggs
- ⅓ cup milk
- ⅓ cup sugar + 1 tsp.
- ¼ cup unsalted butter, melted
- 1 tsp. vanilla extract
- 3½ cup all purpose flour
- 4 large apples
- ⅓ cup water
- ½ cup sugar
- ⅓ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ½ cup powdered sugar
- 2 tbsp. water
- For instructions on how to make the apple sauce filling, be sure to check out my homemade apple sauce recipe. The filling is best made at least a day in advance so it has a chance to cool.
- To make the bread, combine the ½ cup warm water, package of instant, quick-rise yeast, and teaspoon of sugar in a small bowl. Stir gently and allow to sit for about 10 minutes, or until frothy (if it doesn't froth the yeast has gone bad).
- In the bowl of a stand mixer, beat the eggs until light and frothy. Add the milk, sugar, melted butter, and yeast mixture, and beat until combined. Gradually beat in 2½ cups all purpose flour on low. Continue beating the dough on low for 5 more minutes. Gently knead in as much of the remaining flour as you can to make a moderately soft dough (it should still be slightly sticky but should peel away from the bowl easily). Cover with plastic wrap and allow to rise in a warm place until double in size (about 1 hour).
- Turn the dough out on a lightly floured surface and roll into an 18" x 12" rectangle. Cut the dough into eighteen 4" x 3" rectangles. Spoon a small teaspoon of apple sauce filling onto the center of each rectangle, draining off as much liquid as possible. Moisten the edges with water and fold in half diagonally to make a triangle.
- Generously grease two loaf pans, and fill each with 9 pieces of dough, sealed corners pointing up. Cover with plastic wrap and allow to rise in a warm place until the dough has filled the pans. Grease the tops of the loaves with some cooking spray and bake at 350F/175C for 25-30 minutes, or until golden brown.
- In a bowl, whisk together the powdered sugar and water for the glaze. Drizzle over the cooled loaves and serve immediately, or wrap in plastic wrap for serving later.