Apple, Spice & Everything Nice Pull-Apart Bread

It’s frrriiidddaaaayyy woooo hooooo!!
… every week I yap on and on about how I can’t wait for the weekend, it’s going to be delicious, it involves sleep … and coffee … and pancakes .. and PJS – yaddy-yadda-yadda.
This week is no different, boy am I glad it’s Friday and I feeeel gooooooood!
*cue james brown – dancing shoes and all.
I hope that song is in your head all day – you’re welcome :) .
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Does anyone else automatically think of the movie It takes Two when they hear that song?!? Remember when the Olsen twins were so little and cute?!? – who am I kidding, I still love those style mavens!!
It seems like pull-apart-bread is the new cool cat on the block. Everyone is doing it, and you should too. Because, even though it’s bread and I’m scared of anything requiring time to rise … this number is pretty easy and it smells like you walked into Bath and Body works … expect more delicious … and edible.
Funny story while perusing ( you think that says pursuing, don’t you – I seriously did spell check/ thesaurus check six times just to make sure I was spelling what I wanted to say … side note, inside of my note … I’m a terrible speller and I am so thankful for spell check – wooo, ggggoo computers and things). Back to my story while perusing out there on the line ( the internship, watch it .. SO FUNNY!!) I saw a million recipes for pull-apart-bread … and then I thought, I’m going to put apples between each layer and it will taste like apple pie.
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Turns out, a lot of other genius people had the same idea. I almost didn’t make this bread – but then I did… and I ate it … a lot of it … and it made my home smell all nice and fall and cinnamony.
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Apple, Spice & Everything Nice Pull-Apart Bread
Dough
2 3/4 cup + 2 additional TBSP
1/4 cup sugar
1 Tsp Cinnamon
½ Tsp fresh nutmeg
½ Tsp ground clove
1 pkg. active dry yeast
1/2 tsp. Sea salt
4 Tbsp. butter
1/3 cup whole milk
1/4 cup water
2 eggs (at room temperature)
1 tsp. pure vanilla extract
Filling
3 Large Apples ( I didn’t peel mine, because I wanted that rustic look
1 Tbsp Lemon Juice
¼ cup granulated sugar
½ tsp sea salt
1 cup Tubino sugar
2 tsp. cinnamon
4 Tbsp. butter, melted

Glaze
1 cup sifted confectioners’ sugar
2 Tablespoons milk

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Directions
In a large mixing bowl, mix 2 cups of flour, sugar, cinnamon, nutmeg, clove, yeast and salt. Set aside.
Over low heat and in a small pan, melt the butter and milk. Once the butter is remove from heat and add the water and vanilla. Allow to cool.
Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter.
Add ¾ cups of flour and mix well.
Place the dough in a medium greased bowl. Allow to rise for 50 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour.
Cover the dough again for 5-10 minutes.
Great time, to work on the filling. In a medium bowl, combine sliced apples, lemon juice, granulated sugar and sea salt.
In a small bowl mix together the turbino sugar and cinnamon. Set aside.
Preheat oven to 350 oc, and prepare your bread pan.
Once the dough has risen, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture.
Even spread your filling across the dough. Each slice of apple will act as a guide to the size of your square.
Using a shape knife, cut the dough into approximately equal sized strips — they don’t have to be the exact same – don’t worry. Then cut the strips into approximately equal sized squares.
Stack the squares on top of each other. Place them in a prepared bread pan.
Allow the dough to rise and additional 15 minuets in the bread pan.
Bake for 30-35 minutes until outside of bread is golden brown.

While the bread bakes, make your glaze.

Whisk the confectioners’ sugar and 2 Tablespoon of milk until smooth. Add more milk to thin, if desired.

Remove bread from oven, allow to cool 20 minutes and drizzle with prepared glaze.

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I feel like you should do this, then sit with it … pull it a part and have a Vince Vaughn movie marathon. If you invite me over, I’ll bring wine – promise.
And I’ll laugh obnoxiously at really immature jokes – promise.

Fresh Fig Chia Seed Pancakes with Coconut Rum Sauce

I’ve probably only mentioned a million and one times, that I’m trying to hold on to ever morsel of summer.

I know it’s September.

I know labour day has passed.

I know what Starbucks has done ( don’t even say it *cough – pumpkin spice latte * … stop it!)

But the sun is still so shiny, and I don’t want to wear super comfy-thick-cuddly sweaters …. Yet.

I want sunshine. I want ice cream. I want s’mores. I want flowy neon maxi skirts and I want beaches …

I’m a brat. I just saw it. I get it.

Can I convince you to continue reading, if I hoax you into justifying that rum is totally healthy breakfast food.

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Logic:

Pancakes = breakfast

Pancakes + chia seeds = healthy breakfast

pancakes+ chia seeds + fresh figs = super healthy breakfast with a does of gorgeous and can only be eaten with coconut rum syrup.

Geniusness.

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Fig Chia Seed Pancakes with Coconut Rum Syrup

(serves 2)

Pancakes

1 1/2 Cup Flour

1 Tbsp Baking Powder

1/4 Tsp Sea Salt

3 Tbsp Chia Seeds

1 Tsp Nutmeg

5 Fresh Crushed small Figs

1 Tbsp Vanilla extract

1 1/2 cups milk

1 Tsp Vinegar

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Coconut Rum Syrup

1 Can Coconut Milk (approximately 1 1/2 cups)

1/2 Cup Brown Sugar

1 Tsp Sea Salt

1 Tbsp Coconut Rum ( or you can use extract)

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Pancake Directions:

In a large bowl, combine all of the dry ingredients for your pancakes.

Add figs, vanilla, milk and vinegar. Stir until dry ingredients just begin to disappear – lumps are okay – you don’t want to over mix  ( it will give you still pancakes!!).

Allow to sit for 10 minutes ( this is the perfect time to make your syrup).

Over medium high heat, cook 1/2 cups of batter at a time. Note, this stuff is thick. Cook until small bubbles begin to form.

Flip and cook an extra 2 minutes. Repeat with remaining batter.

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Coconut Rum Directions:

Over medium heat, add Coconut Milk, brown sugar, sea salt & coconut rum to a sauce pan. Bring to a rolling boil, stir until the brown sugar is completely dissolved. Lower the heat, and allow to simmer for 10 additional minutes.

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Plate your pancakes and make’em pretty!!

Let’s face it, if I can’t get to sunshine & beaches – I’m bringing it to me and what’s a beach without a little booze?