Apple Fritter Stuffed Pull-Apart Bread

for 8 servings

Ingredients

• 4 granny smith apples, diced
• 1 cup dark brown sugar (220 g)
• ¾ cup unsalted butter (170 g), melted and cooled
• 1 tablespoon lemon juice
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 3 tablespoons cornstarch
• 3 cans biscuit dough
• 1 ½ cups powdered sugar (180 g)
• 1 teaspoon vanilla extract
• 3 tablespoons milk, or milk alternative

Preparation

• Preheat oven to 350°F (180°C).
• Grease a bundt pan.
• Combine apples, butter, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cloves, and cornstarch in a large saucepan.
• Cook over medium heat, stirring occasionally, until apples have browned and softened and sauce has thickened, about 10 minutes. Drain excess sauce into a separate bowl. Set aside.
• Cut each biscuit in half and flatten into rounds.
• Stuff each round with a tablespoon of apples.
• Close the round together by pinching at the seam and roll into ball using your hands.
• Layer half of the balls in the pan and spoon half of the reserved sauce on top. Repeat with remaining balls and sauce.
• Bake for 30 minutes. Cover with foil and bake for additional 10-15 minutes.
• Cool for 15 minutes.
• Whisk together the powdered sugar, vanilla, and milk, until you reach a smooth consistency. Drizzle over bread.
• Removing bread from the pan and drizzle with icing.
• Enjoy!

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