Description
A deliciously gooey pull-apart bread filled with caramelized apples and drizzled with homemade caramel sauce. Perfect for fall gatherings or a cozy breakfast treat.
Ingredients
Scale
For the Crust:
- For the dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup whole milk, warmed
- 1/4 cup water, warmed
- 2 tbsp unsalted butter, melted
- 1 large egg
- For the apple filling:
- 2 medium apples, peeled and diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- For the caramel sauce:
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare the Crust:
- 1. Make the dough: In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, water, melted butter, and egg. Knead until smooth (about 5 mins). Cover and let rise for 1 hour.
- 2. Prepare filling: Melt butter in skillet over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook until softened (5-7 mins). Set aside to cool.
- 3. Make caramel: Heat sugar in saucepan over medium until melted and amber-colored. Remove from heat, carefully whisk in butter, then cream, vanilla, and salt. Set aside.
- 4. Assemble: Roll dough into 12×18-inch rectangle. Spread apple mixture evenly, then drizzle with 1/4 cup caramel. Cut into 2-inch squares, stack in greased loaf pan.
- 5. Bake at 350°F for 30-35 mins until golden. Cool 10 mins, then drizzle with remaining caramel.
Notes
For best results, use tart apples like Granny Smith. Bread is best served warm but can be reheated. Store leftovers covered at room temperature for up to 2 days.