Drizzled with icing, each finger-licking piece of this bread has a yummy filling of apples and pecans. I think you’ll agree the recipe is well worth the bit of extra effort.
—CAROLYN GREGORY HENDERSONVILLE, TN
PREP: 40 MIN. + RISING • BAKE: 35 MIN. + COOLING • MAKES: 1 LOAF
1 package (1/4 ounce) active dry yeast
1 cup warm milk
1/2 cup butter, melted, divided
1 large egg
2/3 cup plus 2 tablespoons sugar, divided
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
1 medium tart apple, peeled and chopped
1/2 cup finely chopped pecans
1/2 teaspoon ground cinnamon
ICING
1 cup confectioners’ sugar
3 to 4 1/2 teaspoons hot water
1/2 teaspoon vanilla extract
1. In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Combine apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2 1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch the edges together and seal, forming a ball. Dip in remaining butter.
3. In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle the balls with 1/4 cup apple mixture. Layer the remaining balls; then sprinkle with the remaining apple mixture. Cover them and let rise until nearly doubled, about 45 minutes.
4. Bake at 350° for 35-40 minutes or until golden brown. Cool about 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread.