How to make Fluffy Cinnamon Apple Pull Apart Bread

Ingredients

• 500 g All-Purpose Flour (sifted)
• 300 ml Water (lukewarm (about 38°C))
• 60 g Unsalted Butter (softened, cut into cubes)
• 80 g Granulated Sugar
• 8 g Salt
• 7 g Active Dry Yeast (1 packet)
• 30 g Unsalted Butter (Filling) (softened, spreadable)
• 5 g Cinnamon Powder (about 2 teaspoons)
• 300 g Apple (tart apples such as Granny Smith, diced)
• 10 g Unsalted Butter (Greasing) (for greasing baking pan)

Instructions

1. Activate Yeast and Mix Wet Ingredients

   In a mixing bowl combine lukewarm water (38°C), granulated sugar, salt, and active dry yeast. Stir gently until the yeast dissolves, then add the softened butter and mix until incorporated.

   Time: PT5M

2. Add Flour and Form Dough

   Add the sifted all‑purpose flour to the bowl. Using the wooden spoon, stir until a shaggy, slightly sticky dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured work surface. Knead for 5–6 minutes until the dough becomes smooth, elastic, and no longer sticks to your hands.

   Time: PT6M

4. Rest the Dough

   Shape the dough into a ball, cover with a clean kitchen towel, and let it rest for 5 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT5M

5. Roll Out the Dough

   Dust the surface and the dough lightly with flour. Using a rolling pin, roll the dough into a rectangle about 5–6 mm thick.

   Time: PT5M

6. Prepare and Apply the Filling

   Spread the softened butter (filling) evenly over the rolled dough. In a small bowl combine cinnamon powder and the remaining granulated sugar, then sprinkle the mixture over the butter. Distribute the diced apples evenly on top.

   Time: PT5M

7. Fold, Cut, and Stack

   Fold the rectangle from both ends toward the center, creating a layered roll. Cut the folded dough into four equal strips, then stack each strip on top of the other in the greased baking pan.

   Time: PT5M

8. First Proof

   Loosely cover the pan with cling film, allowing space for expansion. Let the dough rise at room temperature for about 60 minutes, or until puffy.

   Time: PT60M

9. Bake the Bread

   Preheat the oven to 350 °F (180 °C). Bake the loaf for 45–48 minutes, until the top is golden brown and the bottom has a caramelized sheen.

   Time: PT48M

   Temperature: 350°F

10. Cool in Pan

    Turn off the oven, leave the bread in the pan for 15–20 minutes to allow residual steam to finish cooking and set the crumb.

    Time: PT20M

Nutrition Facts

Calories

340

Protein

6.5 g

Carbohydrates

59 g

Fat

7.8 g

Fiber

2.5 g