Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm 2% milk1/2 cup butter, melted, divided1 large egg, room temperature2/3 cup plus 2 tablespoons sugar, divided1 teaspoon salt3 to 3-1/2 cups all-purpose flour1 medium tart apple, peeled and chopped1/2 cup finely chopped pecans1/2 teaspoon ground cinnamonICING:1 cup confectioners’ sugar3 to 4-1/2 teaspoons hot water1/2 teaspoon vanilla extract
Preparation
In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter.
In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread.
