Cranberry Almond Pull-Apart Bread
A delightful treat that combines buttery layers with the sweet-tartness of cranberries and the crunch of almonds, perfect for gatherings and family breakfasts.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Forms the backbone of the bread, providing structure.
- 2¼ teaspoons active dry yeast Essential for creating a light and airy dough.
- ¼ cup granulated sugar Adds sweetness to balance the tart cranberries.
- ½ teaspoon salt Enhances overall flavor.
- ½ cup warm milk Activates the yeast and adds richness.
- ¼ cup unsalted butter, melted Provides buttery flavor and tender texture.
- 1 large egg Adds moisture and richness.
- 1 teaspoon vanilla extract Introduces subtle sweetness.
Filling Ingredients
- 1 cup dried cranberries Adds tartness and chewy texture.
- ½ cup sliced or slivered almonds Contributes crunch and nutty flavor.
Optional Topping
- powdered sugar glaze or honey For an extra touch of sweetness on top.
Instructions
Preparation
- Dissolve the yeast in warm milk with a pinch of sugar. Let rest until foamy (5-10 minutes).
- In a mixing bowl, whisk together flour, sugar, and salt.
- Add the yeast mixture, melted butter, egg, and vanilla extract to the dry ingredients. Stir until a soft dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a towel, and let rise in a warm spot until doubled in size (about 1 hour).
Assembly
- Punch down risen dough, roll out into a rectangle about 12x16 inches. Brush with melted butter, sprinkle cranberries and almonds.
- Slice the rectangle into strips, stack them, and cut stacked strips into cubes.
- Place stacked cubes into a greased loaf pan, cover, and let rise again for 30 minutes.
Baking
- Preheat oven to 350°F (175°C). Brush top with melted butter and bake for 30-35 minutes until golden brown.
- Cool slightly in the pan before transferring to a wire rack.
- Optionally drizzle with glaze or honey before serving.
Notes
Ensure warm milk is not too hot to avoid killing the yeast. Use spooned flour for accurate measurement. Experiment with different dried fruits or spices for variations. Store in an airtight container at room temperature for up to two days, or freeze individual pieces.