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Cinnamon Pull Apart Bread with Apple Cider Glaze
Cinnamon Pull Apart Bread with Apple Cider Glaze
- Recipe Submitted by Angus on 11/11/2014
Category: Breads, Breakfast, Apples
Ingredients List
- === Dough ===
- 2 cups warm water
- 1/4 cup granulated sugar
- 1/4 cup ground flax
- 2 tbsp active dry yeast
- 2 tsp kosher salt
- 1/2 cup pumpkin puree
- 1 tbsp canola oil
- 1 cup whole wheat flour
- 4+ cups white flour (all purpose or bread is fine)
- === Filling ===
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp grated nutmeg
- 6 tbsp melted, vegan butter
- === Glaze ===
- 2/3 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp apple cider
Directions
1. In a large mixing bowl, whisk together the water, sugar, flax, yeast, and salt. Allow to rest for about 5 minutes, or just until the mixture is starting to look creamy/foamy.
2. Whisk the pumpkin puree and oil into the yeast mixture.
3. Using a wooden spoon, wheat flour, and 4 cups of the white flour into the liquid ingredients. Continue to stir, until you have a ball of dough (it might be a bit shaggy).
4. Turn the dough out onto a well floured surface. Knead for about 5 minutes, or until you have an even, smooth ball of dough. You may work as much as a cup of flour into the dough, when kneading. The dough should not longer be sticky (might be a bit tacky, but won't stick to the work surface or your hands).
5. Return the dough to the bowl, cover with a clean towel, and place in a non-drafty location. Allow the dough to rise until doubled in size (90 minutes to 2 hours).
6. When the dough is risen, turn it out onto your floured surface. Punch the dough down, knead for a minute or two, until no longer sticky, and form into a ball. Divide the dough in half, and return one piece to the bowl.
7. Use a rolling pin to roll the dough to a rectangle that is about 1/2 inch thick. Mine was roughly 10x18 inches.
8. In a medium sized bowl, stir the dry filling ingredients together, until evenly combined.
9. Brush half the melted butter oven the surface of the dough, and liberally sprinkle with half the sugar and spice mixture.
10. Using a sharp knife, or pizze cutter, cut the dough lengthwise, into 5 or 6 even strips. Stack the strips, then cut into 5-6 even pieces, no longer 3-4 inches.
11. Stack the sections into a liberally oiled or buttered loaf pan.
12. Repeat steps 7-11 with the 2nd piece of dough.
13. Place the loaf pans back in the draft-free location and cover with the towel. Allow to rise another hour.
14. Preheat the oven to 350 degrees. Bake the raised loaves for 30 minutes, or until dark, golden brown on top.
15. Cool the bread in the pans for 15-20 minutes. Then transfer from the pans to a plate or cutting board. Allow to cool another 10-15 minutes.
16. Whisk the glaze ingredients together in a small mixing bowl, until completely smooth. Drizzle over the cooled bread. Serve immediately, or allow the glaze to set first
2. Whisk the pumpkin puree and oil into the yeast mixture.
3. Using a wooden spoon, wheat flour, and 4 cups of the white flour into the liquid ingredients. Continue to stir, until you have a ball of dough (it might be a bit shaggy).
4. Turn the dough out onto a well floured surface. Knead for about 5 minutes, or until you have an even, smooth ball of dough. You may work as much as a cup of flour into the dough, when kneading. The dough should not longer be sticky (might be a bit tacky, but won't stick to the work surface or your hands).
5. Return the dough to the bowl, cover with a clean towel, and place in a non-drafty location. Allow the dough to rise until doubled in size (90 minutes to 2 hours).
6. When the dough is risen, turn it out onto your floured surface. Punch the dough down, knead for a minute or two, until no longer sticky, and form into a ball. Divide the dough in half, and return one piece to the bowl.
7. Use a rolling pin to roll the dough to a rectangle that is about 1/2 inch thick. Mine was roughly 10x18 inches.
8. In a medium sized bowl, stir the dry filling ingredients together, until evenly combined.
9. Brush half the melted butter oven the surface of the dough, and liberally sprinkle with half the sugar and spice mixture.
10. Using a sharp knife, or pizze cutter, cut the dough lengthwise, into 5 or 6 even strips. Stack the strips, then cut into 5-6 even pieces, no longer 3-4 inches.
11. Stack the sections into a liberally oiled or buttered loaf pan.
12. Repeat steps 7-11 with the 2nd piece of dough.
13. Place the loaf pans back in the draft-free location and cover with the towel. Allow to rise another hour.
14. Preheat the oven to 350 degrees. Bake the raised loaves for 30 minutes, or until dark, golden brown on top.
15. Cool the bread in the pans for 15-20 minutes. Then transfer from the pans to a plate or cutting board. Allow to cool another 10-15 minutes.
16. Whisk the glaze ingredients together in a small mixing bowl, until completely smooth. Drizzle over the cooled bread. Serve immediately, or allow the glaze to set first
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