Apple Pull Apart Bread

Fall is upon us, well almost, and that means all the wonderful flavors of fall are returning.

My parents have several apple trees that were thriving at the beginning of the growing season and then it dried out for a long period and the skins of the apples grew with a bit of fungus on them. However, it's all on the outside of the skin and most of it washes off- not that we would eat the skin, though- so they're perfect for peeling and baking.

Then I found this recipe for a caramel apple pull-apart bread. It is amazing you guys.

The recipes is there for you so I just have a few picture to show you.

This dough was so soft and easy to work with, the only problem was that it stretched a little because of just how soft it is.

Here's a quick look at how I stacked the layers, I found it easier to add the filling in the stack instead of covering the dough and then stacking.

(See, there's the stretching issue, but it really isn't a big deal.) 

Look how cute that little stack of apple, cinnamon, yeasty goodness is

Here's after they came out of the oven. I had a little bit of a hard time telling when they were done because of the moisture from the filling but I actually seemed pretty perfect (although a few extra minutes than given in the recipe) after cutting into it.

 And of course, here it is iced (and there may already have been a taste test off the top too).

This was amazingly delicious!! (I may have ate half a loaf the first day.) The recipe yields 2 loaves so I froze one for my parents (before icing- but it tells you that in the recipe) and it was still soft and delicious after thawing it out. (And since I knew it would be less than a week when I saw them to deliver, I just refrigerated the leftover glaze. It had to be reheated to pour easily but it kept just fine and saved me from having to waste some and then make more.)

That's all for now,
Jo!