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Orange Pomegranate Pull Apart Bread Recipe

★★★★★

5 from 353 reviews
  • Author: Cleo
  • Total Time: 1 hour 40 minutes
  • Yield: Makes 12 pull-apart muffins or one loaf 1x
  • Diet: Vegetarian

Description

This Orange Pomegranate Pull Apart Bread is a delightful, fragrant treat perfect for breakfast or dessert. Soft layers of sweetened dough infused with orange sugar come together in a tender, pull-apart loaf or muffins, finished with a luscious pomegranate glaze and juicy seeds for a bright, tangy burst of flavor.

Ingredients

Scale

Dough

  • 2 3/4 cup All-Purpose Flour
  • 3/4 cup Caster Sugar (divided: 1/4 cup for dough, 1/2 cup for orange sugar)
  • 1.25 ounce Instant Dry Yeast
  • 1/2 teaspoon Salt
  • 1/2 cup Milk
  • 4 tablespoon Unsalted Butter (plus 2 tablespoons for rubbing on dough)
  • 1 teaspoon Vanilla Extract
  • 2 Eggs

Orange Sugar Fillings

  • 4 tablespoon Orange (zest or juice assumed)

Glaze and Topping

  • 3/4 cup Powdered Confectioners Sugar
  • 2 tablespoon Pomegranate Juice
  • 1/2 cup Pomegranate Seeds

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine all-purpose flour, 1/4 cup caster sugar, instant dry yeast, and salt. Stir together to distribute evenly.
  2. Warm Milk Butter Mixture: Over low heat, gently warm the unsalted butter and milk in a small saucepan until about 120°F (48°C). Remove from heat and stir in vanilla extract.
  3. Form Dough: Slowly pour the warm milk and butter mixture into the flour mixture while stirring. Add eggs and continue mixing until a loose dough forms.
  4. Knead Dough: Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes. Add flour a spoonful at a time if the dough is too sticky.
  5. First Rise: Place dough into a greased bowl, cover with plastic wrap or a warm moist towel, and let it rise in a warm spot until puffy but not doubled, about 1 to 2 hours.
  6. Make Orange Sugar Mix: While dough rises, combine the 4 tablespoons orange (zest recommended) with 1/2 cup caster sugar, mixing well.
  7. Prepare Dough for Filling: On a floured surface, roll dough into a 20 x 12 inch rectangle. Decide whether to make pull-apart muffins or a loaf.
  8. Grease Pan: Grease muffin tin wells thoroughly if making muffins.
  9. Butter Dough: Rub 2 tablespoons butter evenly over the dough rectangle.
  10. Cut and Layer: Cut dough into approximately 3-inch wide strips. On one strip, sprinkle orange sugar mix, then layer with a plain strip on top. Repeat layering sugar and plain strips until all are stacked into a long layered stack.
  11. Portion Layers: Cut the long stack into mini stacks sized to fit muffin tin wells or loaf pan width.
  12. Arrange in Pan: Place mini stacks vertically into muffin wells or loaf pan with the layers facing up, creating the pull-apart effect.
  13. Bake: Bake at 350°F (180°C) for about 20 minutes, or until the tops are golden brown. Remove from oven and cool for 15 minutes.
  14. Prepare Glaze: Whisk together powdered confectioners sugar and pomegranate juice until smooth.
  15. Add Pomegranate Seeds: Gently fold pomegranate seeds into the glaze.
  16. Finish and Serve: Pour or spoon the pomegranate glaze over the warm bread or muffins. Serve and enjoy your flavorful pull-apart treat.

Notes

  • The orange used for the sugar mixture is best as zest to maximize flavor without adding too much liquid.
  • Ensure the milk and butter mixture is warm, not hot, to avoid killing the yeast.
  • Kneading time can be adjusted depending on dough consistency; handle gently for a tender crumb.
  • If making a loaf, adjust bake time slightly to about 25-30 minutes until a skewer comes out clean.
  • The pomegranate icing is best applied while the bread is slightly warm for better absorption and shine.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Pull apart bread, orange bread, pomegranate glaze, fruit bread, layered bread, pull-apart muffins, breakfast bread, holiday bread

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Find it online: https://cleobrixton.com/orange-pomegranate-pull-apart-bread-recipe/