65 g Tree Top AJC Infused Apple Dices
29.60 g Tree Top Apple Juice
384 to 448 g all-purpose flour
26 g sugar
9.40 g dry yeast
6 g salt
245 g milk
113 g butter, melted and divided
50 g egg, beaten
67 g sugar
50 g finely chopped pecans
1.50 g cinnamon
120 g sifted powdered sugar
14.80 to 22.20 g hot water
1.30 g vanilla
Preheat oven to 350 F. Grease or butter a 10-inch tube pan.
Combine 128 g flour, 26 g sugar, yeast and salt in a large bowl; blend well.
In a small saucepan, heat milk and 28 g butter to 120 F; add egg. Blend
well. Add milk mixture to the flour mixture; beat at medium speed of an
electric mixer until smooth. Stir in enough remaining flour to make a
stiff dough. Turn dough out onto a lightly floured surface and knead 4
or 5 times or until smooth and elastic. Cover and let rest 20 minutes.
Combine apples, sugar, pecans, cinnamon and apple juice; set aside.
Divide dough into halves; cut each half into 16 equal-sized pieces.
Shape each piece into a ball and roll out on a lightly floured surface
to a 2½-inch circle. Place 1 teaspoon apple mixture in center of circle.
Pinch edges together to seal and form a ball. Dip each ball into
remaining melted butter. Place 16 balls into prepared tube pan. Repeat
procedure with remaining dough, apple mixture and butter, placing
remaining 16 balls over first layer of balls. If there is any remaining
apple mixture, sprinkle over balls.
Bake for 30 to 35 minutes on lowest rack in oven, until golden brown.
Let cool 10 minutes; invert onto a serving plate. Combine powdered
sugar, water and vanilla, stirring until smooth. Drizzle over bread.