Tree Top


Apple Pull-Apart Bread


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.