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APPLE PULL-APART BREAD

3 to 3 1/2 cups all purpose flour, divided
2 tablespoons sugar
1 package dry yeast
1 teaspoon salt
1 cup milk
1/2 cup butter or margarine, melted and divided
1 egg, beaten
1 large cooking apple, peeled and chopped
2/3 cup sugar
1/2 cup finely chopped pecans
1/2 teaspoon ground cinnamon
1 cup sifted powdered sugar
1 to 1 1/2 tablespoons hot water
1/2 teaspoon vanilla extract

Combine 1 cup flour, 2 tablespoons sugar, yeast, and salt in a
large bowl; blend well. Heat milk and 2 tablespoons butter to 120
degrees F; add egg. Blend well. Add milk mixture to flour mixture;
beat at medium speed of an electric mixer until smooth. Stir in
enough remaining flour to make a stiff dough.

Turn dough out onto a lightly floured surface and knead 4 or 5
times or until smooth and elastic. Cover and let rest 20 minutes.

Combine apple, 2/3 cup sugar, pecans, and cinnamon; set aside.
Divide dough into halves; cut each half into 16 equal-sized pieces.
Shape each piece into a ball and roll out on a lightly floured
surface to a 2 1/2-inch circle. Place 1 teaspoon apple mixture in
center of circle. Pinch edges together to seal and form a ball.
Dip each ball into remaining melted butter.

Place 16 balls into a greased 10-inch tube pan. Sprinkle with 1/4
cup apple mixture. Repeat procedure with remaining dough, apple
mixture, and butter. Place remaining 16 balls over first layer of
balls and sprinkle evenly with remaining apple mixture.

Bake at 350 degrees F on lowest rack in oven for 40 minutes or
until golden. Let cool 10 minutes; invert onto serving plate.

Combine 1 cup powdered sugar, water, and vanilla, stirring until
smooth. Drizzle over bread.

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