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Apple Fritter Pull-Apart Bread BY JAN D’ATRI
Donuts with our coffee were always a treat in my family because we didn’t buy them very often. When you’re Italian, the perfect paring with your espresso is a biscotti. But oh, those donuts! My real weakness, though, was an apple fritter. Those rugged, rustic clumps of dough smooshed together with apple bits, laced with an ooey gooey glaze, were just too irresistible. Now, to make matters worse for my waistline, what sits before me is a bread pan bubbling over with what pretty much looks like an apple fritter on steroids. This is going to be really good — or really bad, depending on how much willpower I have. ACROSS 1 5 8 12 13 14 15 17 18 19 21 24 25 28 30 33 34 35 36 37 38 39
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by Donna Pettman
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Each numbered row contains two clues and two answers. The two answers differ from each other by only one letter, which has already been inserted. For example, if you exchange the A from MASTER for an I, you get MISTER. Do not change the order of the letters.
Apple Fritter Pull-Apart Bread Ingredients 3 containers refrigerated croissant dough, rolled out into one solid rectangle or homemade dough below For the dough • 3 cups flour • 1 package yeast • 1/2 teaspoon salt • 1 cup brown sugar • 1/4 cup water • 1 egg, beaten • 3/4 cup milk • 1/4 cup butter (I used Kerrygold Triple butter) For the filling • 6 large crisp apples, peeled and diced • 2 tablespoons fresh squeezed lemon juice • 1 cup brown sugar • 1 teaspoon vanilla • 2 tablespoons butter • 1 teaspoon cinnamon • 1 tablespoon cornstarch For the glaze • 1 cup powdered sugar • 3 to 4 teaspoons milk, half & half or water Directions Preheat oven to 350 degrees. Grease 9-by-5-inch bread pan. In a skillet, cook apples, lemon juice,
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OCTOBER 2021
I found this recipe for apple fritter pullapart bread that is made with delicious and delicate a sweet yeast dough and sugary, buttery diced apples that are caramelized. The dough is rolled out, topped with the diced apples, and then sliced in squares, stacked in groups of four, and just stuffed into the pan. This recipe is just downright fun. The pan went into the oven, and an hour later, sitting before me were apple-laced slabs of heaven ready to be pulled apart and devoured! You can make this with the homemade dough recipe below or you can make it with refrigerated croissant dough. Just promise me you’ll make it!
brown sugar, vanilla, butter, cinnamon and cornstarch until mixture is thickened. Set aside to cool. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside. Put flour, yeast, brown sugar and salt in a bowl; mix well. Add the water, egg and milk/butter mixture. Mix until dough forms into a ball, kneading for about 5 minutes. On a floured surface, roll dough into a rectangle. Evenly spread apple mixture over dough. Cut dough into even 3-inch squares. Stack four squares onto each other with spatula. Stack them side by side in pan until piles are used up. Bake 50 minutes. If top gets too brown, place foil over top and continue to bake. In a bowl, mix together powdered sugar and milk, cream or water until smooth. Remove bread from oven and pour on glaze. Pull apart and enjoy! www.LovinLife.com
