What kinds of ingredients do you normally use when making things like this apple pull apart bread? Do you prefer organic? I try to sue organically sourced products when I can, but sometimes, that isn’t always possible. If I can’t find organic, I will try and choose products that are local.
Check out what my pals over at Blondie And Brownies had to say about organic ingredients:
I love reading other blogs – especially the food ones. I get so many ideas that I hadn’t thought of before. This is one of those recipes. And since my husband really likes apple fritters I knew this was one I was going to have to try soon. Like today. Because I had apples
I need to start making more goodies to give away versus eating them myself, haha! It’s not that I don’t want to eat all of it by myself, but pretty soon I’m going to have a hard time finding clothes that fit! What can I say, I just love all these wonderful treats!
Ingredients
Filling:
6 apples, peeled, cored, and diced (I used Granny Smith)
1 Tablespoon lemon juice
1 cup Domino light brown sugar, packed
2 Tablespoons sugar
1 teaspoon vanilla
2 Tablespoons, unsalted butter
2 teaspoons McCormick cinnamon
2 Tablespoons Argo cornstarch
1/4 teaspoon coarse salt
Place all of the ingredients in a large saucepan, and cook until the apples have cooked down a bit and the sauce has thickened. Set aside to cool.
Dough Adapted from Better Homes and Gardens Magazine
1 package Red Star active dry yeast
¼ cup warm water
1 8-ounce carton dairy sour cream
3 Tablespoons granulated sugar
2 Tablespoons shortening
1 teaspoon salt
1/8 teaspoon baking soda
1 egg
3 – 3 ¼ cups all-purpose flour
Instructions
In a medium-size bowl, dissolve the yeast in warm water. In a small saucepan whisk the sour cream, sugar, shortening, and salt. Heat until warmed through (the shortening should be melted) and whisk in the baking soda.
Add the sour cream mix and the egg to the yeast mixture and stir well. Add the flour – the dough will be soft. Knead the dough gently on a lightly floured surface until smooth; cover the dough with a bowl turned upside down for 5 minutes.
To assemble: roll out the dough into a large rectangle and spread cooled filling evenly on top. Cut into slices to fit your pan (a pizza cutter makes this a breeze) – and stack three or four on top of one another (using a sturdy spatula). I was able to get 16 slices out of my dough.
Spray a loaf pan with non-stick spray. Have another person hold the loaf pan at an angle so you can layer the loaf without all of it sliding to the bottom of your pan. Place one stack at a time in the pan.
Place the loaf in the oven at 350 degrees for about 1 hour and 15 minutes, or until nicely golden and cooked through in the middle. I’ve found that I can touch the dough in the center of the loaf (carefully – it’s hot!) and if it’s still squishy it isn’t cooked through.
Take out of the oven to cool for about 20 minutes. Move to a serving dish and top with glaze.
Glaze:
1 1/2 cups powdered sugar
1/4 cup half and half
1 teaspoon vanilla
In a small bowl, whisk together the powdered sugar and the half and half (adding more as necessary to make it pourable). Add the vanilla. Drizzle over the fritter.
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Quick Tip: If using a pan that tends to stick, grease with shortening and flour instead of just cooking spray.
Thank you Blondie and Brownies for this great recipe.
