Sourdough Apple Pie Pull Apart Bread with a Vanilla Glaze

Sourdough Apple Pull-Apart Bread on a wire rack with a vanilla glaze with slices pulled out.

5 from 4 votes

Sourdough Apple Pie Pull Apart Bread with a Vanilla Glaze

This Sourdough Apple Pie Pull-Apart Bread is so soft and fluffy, layered with spiced apple chunks, topped with a buttery crumble streusel, and finished with a vanilla glaze.

Prep Time50

Cook Time1 10

Rise Time5

Total Time7

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Dough

160 grams whole milk warmed to 100°F, ⅔ cup
120 grams active sourdough starter ½ cup
50 grams granulated sugar ¼ cup
5 grams salt 1 teaspoon
1 large egg
28 grams unsalted butter, softened 2 tablespoons
375 grams bread flour 2⅔ cups
5 grams Taylor & Colledge Organic Madagascan Vanilla Extract 1 teaspoon

Filling

28 grams butter, softened 2 Tablespoons
9 grams flour 1 Tablespoon
110 grams brown sugar ½ cup
3 grams cinnamon 1 teaspoon
½ teaspoon nutmeg
180 grams peeled and diced Granny Smith Apple 1 ½ cups

Streusel toppping

28 grams butter melted, 2 Tablespoons
35 grams all-purpose flour ¼ cup
55 grams brown sugar ¼ cup
3 grams cinnamon 1 teaspoon

Icing

90 grams powdered sugar ¾ cup
30 grams milk 2 Tablespoons
3 grams Taylor & Colledge Organic Madagascan Vanilla Extract ½ teaspoon

Instructions

In a stand mixer, combine the dough ingredients and knead on low speed for about 8 minutes, or until the dough passes the windowpane test. Alternatively, you can knead by hand.
160 grams whole milk, 120 grams active sourdough starter, 50 grams granulated sugar, 5 grams salt, 1 large egg, 28 grams unsalted butter, softened, 375 grams bread flour, 5 grams Taylor & Colledge Organic Madagascan Vanilla Extract
Transfer the dough to a large mixing bowl, or a 2 quart straight edge container. Cover, and let rise in a warm spot until doubled in size, about 4–5 hours at 80°F.
Once the dough rises, prepare the filling. In a small bowl, mix together the melted butter, flour, brown sugar, cinnamon and nutmeg. Next, peel and dice the apple.
28 grams butter ,9 grams flour, 110 grams brown sugar, 3 grams cinnamon , ½ teaspoon nutmeg, 180 grams peeled and diced Granny Smith Apple
Punch down the dough and roll it out on a lightly floured surface into a 16×16-inch square.
Spread the cinnamon sugar mixture over the dough.
Using a pizza cutter, cut four 4" strips in one direction and then cut 4 4" strips the other direction, making sixteen 4" squares.
Add diced apples (about 1 Tablespoon) to each square. Fold each square in half.
Stack 4 squares at a time on top of each other and then place them into a parchment-lined 9×5-inch loaf pan so the fold is on the bottom. Repeat with the remaining squares. It is a tight fit in the loaf pan so continue to push them up to make room.
Cover and let rise until puffy, about 1 hour at 80°F.
After the second rise, top with the streusel. Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the dry ingredients and then, using a fork or your fingers, incorporate the ingredients until it resembles coarse crumbs. Sprinkle on top of the loaf.
28 grams butter, 35 grams all-purpose flour, 55 grams brown sugar, 3 grams cinnamon
Bake in a preheated 350°F oven for a total of 70 minutes. Place a sheet pan on the rack underneath just in case any butter leaks out. Bake for 40 minutes uncovered, followed by an additional 30 minutes with foil tented over top. Cook until the internal temperature is 205°F.
Let the pull-apart bread cool slightly and then transfer to a wire rack.
Make the glaze by mixing together the powdered sugar, milk, and vanilla extract, and then drizzle on top of the Sourdough Apple Pie Pull-Apart Bread. Serve warm and enjoy!
90 grams powdered sugar, 30 grams milk, 3 grams Taylor & Colledge Organic Madagascan Vanilla Extract

Notes

I used Granny Smith apples for the tart flavor, but you can use other varieties if you prefer.
If the dough is really sticky or hard to work with, even after a few minutes of kneading, you can slowly add a little flour until it comes together.
To ensure a really light and fluffy loaf, knead until it passes the windowpane test.
Place a baking sheet on the rack underneath, just in case the loaf overflows the edges of the loaf pan.
The dough will likely be warmer than 80 degrees after kneading, which is expected. You don't need to bring the temperature down because enriched doughs do well with warmer temps. Just leave it to sit in a warm spot (about 80 degrees). If room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm here.

Nutrition