Apple Cinnamon Pull Apart Milk Bread
Prep time
Cook time
Total time
This rich, tender and airy milk bread is stuffed with sweet cinnamon sugar apples. It's a delicious, show-stopping, addictive snack bread. Recipe adapted from The New York Times
Serves: 1 loaf
For the starter:
  • ⅓ cup bread flour
  • ½ cup whole milk
  • ½ cup water
For the dough:
  • 2 ½ cups bread flour
  • ⅓ cup sugar
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 egg
  • ½ cup warm whole milk, plus extra for brushing on the unbaked loaf
  • 4 tablespoons unsalted butter, softened
For the filling:
  • 1 large apple, such as gala or honeycrisp, peeled and diced
  • ½ cup sugar
  • 1 ½ teaspoons cinnamon
  1. To make the starter: whisk together the flour, milk and water in a small saucepan. Bring the mixture to a simmer over medium-low heat and cook, stirring often, for 5-7 minutes, until the starter is thickened but still pourable. Allow the starter too cool down to room temperature while you make the rest of the dough.
  2. In a large bowl, combine the flour, sugar, yeast and salt. Add the egg, milk, and ½ cup of the starter. Stir with a wooden spoon until it forms a shaggy dough, then turn it out onto a lightly floured countertop and knead for 5 minutes.
  3. Cut the butter into pieces and sprinkle it into the center of the dough. Fold the dough over it and continue to knead. Your hands will get messy, but the dough will come together into a smooth, silky ball after about 10 minutes of kneading by hand. Note: if you have a stand mixer, you could use it with the dough hook attachment instead.
  4. Put the dough into a lightly oiled bowl and cover it loosely with plastic wrap or a kitchen towel. Let it rise until it has doubled in size, 45 - 60 minutes.
  5. Turn the dough out onto the counter and divide it in half. Lightly form each half into a ball and allow them to rise again for 15 minutes.
  6. Meanwhile, make the filling by tossing the diced apple with the sugar and cinnamon in a bowl. Preheat the oven to 350°F and generously butter a tube pan or bundt pan.
  7. Roll each half into a rough rectangle, then divide each big rectangle into 16 pieces. You’ll have 32 pieces total. Flatten each piece into a circle, then place a teaspoon of the apple mixture in the center. Wrap the dough around it, forming it into a sphere. Repeat with the remaining pieces of dough.
  8. Place the dough balls in the tube or bundt pan in two layers. Don’t worry if there is space between each dough ball; they will expand while they bake. Lightly cover the pan with a kitchen towel or plastic wrap and allow the dough to rise another 30 minutes.
  9. Bake for 45 minutes, or until the bread is golden brown. Allow it to cool in the pan for 5 minutes before flipping over onto a cooling rack. Serve warm or at room temperature.
Recipe by Today We Bake at