Sunday, August 20, 2017

Apple Fritter Pull-A-Part Bread
















Pretty soon it will be that time of year when I love to go to the apple orchards and gather up my favorite ingredient for baking. If you follow my recipes,  you'll find hundreds of apple recipes....like this incredible pull-apart apple fritter bread.  OMG….how can anything so easy to make be this incredible!  Now this is a treat that will make you forget your end of summer blues for sure!  I give you the choice of two different glazes because I like both so much I could choose which one I like better! 














Apple Fritter Pull-A-Part Bread

1 Pillsbury Grands Refrigerated Buttermilk Biscuits (8 in a can)
2 medium granny smith apples, finely diced
1 teaspoon lemon juice
 cup brown sugar
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon nutmeg
Pinch of salt

Preheat oven to 350 degrees.  Spray a 9×5 inch loaf pan with non-stick cooking spray.

In a small skillet over medium heat, combine diced apples, lemon juice, brown sugar, granulated white sugar, cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, until apples are soft and sauce has thickened, about 10 minutes. Remove from heat and set aside.

Open your biscuits and lay them out on a cutting board.  You now want to either cut each biscuit in half or carefully pull each one apart in the middle to make a total of 16 rounds. I use a paring knife and cut each biscuit in half horizontally. You can use either method.  Flatten each biscuit half with your hands to shape and thin them out a little.




















Add about a tablespoon of apple filling on each round of dough. Once you have topped each round, stack the dough rounds on top of each other in groups of four. Continue to do this until you have 4 stacks of four using all 16 dough halves.
























Now carefully gather each stack of four and lay them in the loaf pan, arranging it so that it fills the pan. Don’t worry about making them even or that they are not the same size. They will all rise together later.
























Cover the loaf pan with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until bread is golden brown.

Remove the pan from the oven and let it rest on a cooling rack for about 5-10 minutes. Then flip it upside down on your rack to let it continue to cool. While the bread cools make the glaze.




















White Glaze

1 ½ cups powdered sugar
¼ cup half and half or more if needed
1 teaspoon vanilla

Simply whisk together the powdered sugar and half and half a little at a time to get the consistency you want. I like my glaze thick so I don’t use a lot of liquid. Once you get the right consistency, add the vanilla and whisk again. Drizzle generously over fritter loaf.

Or for a real treat make the cream cheese glaze.....




















Cream Cheese Glaze

4 oz. cream cheese, room temperature
1 cup powdered sugar
1/4 cup butter, room temperature
½ teaspoon vanilla extract

Combine cream cheese and butter in a microwave safe bowl and microwave at 15 second intervals until it is softened enough to stir it together. Add powdered sugar and vanilla and stir until fully combined. Drizzle over bread and enjoy!




















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