Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Cinnamon Apple Pull-Apart Bread

  Bread   Filling
5 cups bread flour 3 granny smith apples; peeled & chopped
1/2 cup sugar 3/4 cup raisins
2 Tbs. active dry yeast 3/4 cup walnuts; chopped
2 tsp. salt 1 1/2 tsp. ground cinnamon
1 3/4 cup scalded milk; 120° F. 1/2 tsp. ground nutmeg
2 eggs; beaten 3/4 cup brown sugar
1/3 cup butter; melted 3 Tbs. butter; melted
       
  Coating   Icing
1/2 cup butter; melted 2 cups powdered sugar
3/4 cup sugar 2 Tbs. hot water
1 1/2 tsp. ground cinnamon 1 tsp. vanilla extract

Prepare Dough: In a large bowl combine 2 cups of the flour, sugar, yeast, and salt. Stir to mix. Add milk, eggs, and butter; beat until smooth. Mix in remaining flour 1 cup at a time and work until dough forms a ball. Place dough on a floured board and knead for 5-7 minutes. Put dough in greased bowl, and turn once so top side of dough is greased. Cover bowl and place in a warm area free from drafts until dough has doubled in size.

Prepare Filling: In a small mixing bowl combine apples, raisins, walnuts, cinnamon, nutmeg, brown sugar, and butter. Stir until brown sugar has dissolved and fruit is coated.

Prepare Coating: To a small bowl add 1/2 cup sugar and 1 tsp. cinnamon. Stir to mix well.

Assemble For Baking: Punch dough down and cut into thirds. Cut each third into 16 pieces. On a lightly floured board pat each piece into a small 2 1/2" circle. Place 1 tsp. of the filling in the center of the circle; wrap dough around filling pinching edges together to form a ball. Dip ball in melted butter and then roll in cinnamon and sugar coating. Then place in a 12" deep Dutch oven starting around the outside working towards the middle until bottom of oven is covered. Spoon 3/4 cup filling over top of rolls. Repeat process until dough has been completely used. Cover oven and let raise for 30 minutes.

Bake using 8-10 briquettes bottom and 18-20 briquettes top for 30-40 minutes rotating oven and lid every 5-10 minutes until bread is just golden brown. Remove Dutch oven from heat and cool for 10 minutes with the lid on, then turn out onto a serving platter. Prepare frosting by mixing all ingredients together and beating until smooth. Drizzle frosting over top and sides of bread.

Enjoy!

Serves: 12-14

[ Back ]




Dutch Oven Cooking | Introduction | Oven Care | Cooking Tips | Recipes | Photos | Links
Site Map | About Me | Sign My Guest Book | View My Guest Book | Contact Me