Apple Cider Donut Pull-Apart bread

Makes 10 servings

Apple cider donuts are a fall staple, best enjoyed at a farm stand on a crisp morning. For a taste of the orchard at home, this bread is inspired by the original, with the addition of sticky-sweet caramel. No frying needed! The bulk of the recipe can be finished a day ahead, for an easy hot-from-the-oven treat the next morning.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast (from one 1/4 oz packet)
  • 1/4 cup granulated sugar
  • 2 teaspoons kosher salt
  • 1 cup warm cider
  • 1/2 cup plus 2 tablespoons butter, melted
  • 1/3 cup warm milk
  • 1 cup apple chips pieces, or as needed
  • 2 teaspoons ground cinnamon
  • 1 cup brown sugar

Directions

  1. In the bowl of a mixer fitted with the dough hook attachment, combine the flour, yeast, granulated sugar, and salt. Add the cider, 2 tablespoons of the melted butter, and milk, and mix on low speed until the dough comes together, about 2 minutes. Increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes.
  2. Place dough in a large, lightly oiled bowl. Cover bowl with plastic wrap and place in a warm place until dough doubles in size, 50 to 60 minutes.
  3. Meanwhile, liberally butter a bundt or tube pan; set aside. Preheat the oven to 350°F.
  4. Place the apple chips in the bowl of a small food processor, and pulse until finely ground. Sift through a fine mesh strainer (you should have about 1/4 cup ground), and combine with the cinnamon and brown sugar and a medium-sized bowl.
  5. Place the remaining 1 cup of melted butter in a separate bowl.
  6. Turn the dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut the dough into 64 equal pieces.
  7. Roll each piece of dough into a ball. Working one at a time, dip the balls in melted butter, and roll in brown sugar mixture, then layer the balls in the prepared pan. Don’t worry about precision or fitting each piece in tightly.
  8. Cover the pan tightly with plastic wrap and rest in a warm place until dough balls are puffy and have risen 1 to 2 inches from the top of pan, about an hour. Alternately, you can refrigerate the dough overnight and bake from the refrigerator.
  9. Remove the plastic and bake until top is golden brown and caramel begins to bubble around the edges, about 30 minutes.
  10. Allow to cool in the pan for about 5 minutes, then turn out on a plate and allow to cool slightly, about 10 minutes. Serve warm.

CIA FOODIES

Pull-Apart Apple Cider Donut

Apple Cider Donut Pull-Apart bread
Makes 10 servings Apple cider donuts are a fall staple, best enjoyed at a farm stand on a crisp morning. For a taste of the orchard at home, this bread is inspired by the original, with the addition of sticky-sweet caramel. No frying needed! The bulk of the recipe can be finished a day ahead, for an easy hot-from-the-oven treat the next morning.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast (from one 1/4 oz packet)
  • 1/4 cup granulated sugar
  • 2 teaspoons kosher salt
  • 1 cup warm cider
  • 1/2 cup plus 2 tablespoons butter, melted
  • 1/3 cup warm milk
  • 1 cup apple chips pieces, or as needed
  • 2 teaspoons ground cinnamon
  • 1 cup brown sugar

Directions

  1. In the bowl of a mixer fitted with the dough hook attachment, combine the flour, yeast, granulated sugar, and salt. Add the cider, 2 tablespoons of the melted butter, and milk, and mix on low speed until the dough comes together, about 2 minutes. Increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes.
  2. Place dough in a large, lightly oiled bowl. Cover bowl with plastic wrap and place in a warm place until dough doubles in size, 50 to 60 minutes.
  3. Meanwhile, liberally butter a bundt or tube pan; set aside. Preheat the oven to 350°F.
  4. Place the apple chips in the bowl of a small food processor, and pulse until finely ground. Sift through a fine mesh strainer (you should have about 1/4 cup ground), and combine with the cinnamon and brown sugar and a medium-sized bowl.
  5. Place the remaining 1 cup of melted butter in a separate bowl.
  6. Turn the dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut the dough into 64 equal pieces.
  7. Roll each piece of dough into a ball. Working one at a time, dip the balls in melted butter, and roll in brown sugar mixture, then layer the balls in the prepared pan. Don’t worry about precision or fitting each piece in tightly.
  8. Cover the pan tightly with plastic wrap and rest in a warm place until dough balls are puffy and have risen 1 to 2 inches from the top of pan, about an hour. Alternately, you can refrigerate the dough overnight and bake from the refrigerator.
  9. Remove the plastic and bake until top is golden brown and caramel begins to bubble around the edges, about 30 minutes.
  10. Allow to cool in the pan for about 5 minutes, then turn out on a plate and allow to cool slightly, about 10 minutes. Serve warm.

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