Apple-cinnamon pull-apart bread

Ingredients for 1 servings:

• 375 g flour
• 50 g sugar
• 1 packet of dry yeast
• ½ tsp salt
• 60 g butter
• 80 ml milk
• 60 ml water
• 2 eggs
• 1 tsp vanilla extract
• 230 g sugar
• 2 tsp cinnamon
• 2 apples

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 35 minutes

sweet and fluffy, from a loaf pan

Mix 275g of flour, sugar, salt, and yeast together in a bowl. Whisk the eggs in a separate bowl. Place the butter and milk in a saucepan and heat until the butter has melted. Remove the milk from the heat and slowly whisk in the water and vanilla extract. Let the mixture cool for a few minutes. Now add the milk and butter mixture to the flour mixture and stir in. Add the beaten eggs and gradually knead in the last 100g of flour until a homogeneous, sticky dough forms. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour. For the filling, mix the sugar with the cinnamon. Peel and grate the apples. Grease and flour a loaf pan. Knead the yeast dough by hand with a little flour and let it rest, covered, for another 5 minutes. Knead the dough on a floured surface and roll it out to a size of approximately 30 x 50 cm (about the length of the loaf pan and 6 times the width). Distribute the apples evenly over the dough and generously sprinkle with the sugar-cinnamon mixture. (I leave a corner the size of the rectangle free for a neat finish.) Cut the dough lengthwise into 6 equal-width strips with a knife. Layer the strips on top of each other and then divide them crosswise into 6 equal rectangles. Place the layered dough pieces upright (like index cards) in the loaf pan. Cover with a cloth and let rise for another 30 minutes. Preheat the oven to 170°C (340°F). Bake the pull-apart bread for approximately 30-35 minutes, until golden brown. Let the bread cool after baking.