Cherry Cheesecake Pull Apart Loaf
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5
Cherry Cheesecake Pull Apart Loaf
Description
This recipe for Cherry Cheesecake Pull Apart Loaf involves making a soft, yeast-leavened dough using warmed milk and water combined with melted butter and sugar to activate rapid rise yeast. The dough is mixed and kneaded until smooth and slightly sticky, then allowed to rise until doubled. The filling blends brown sugar, melted butter, almond extract, and fresh cherries, adding a nutty and fruity dimension to the pull apart bread. Once assembled, the loaf is baked to yield a tender, richly flavored bread with distinct pockets of cherry and almond aroma.
The texture of the bread is soft and pull-apart friendly, enhanced by the rich filling that permeates each section. The final cream cheese glaze adds a tangy creaminess that complements the cherry filling.
This loaf is ideal for serving at brunch or as a sweet snack. Its soft crumb and filling make it easy to pull apart, perfect for sharing among guests or family. The warm spices and fresh fruit add variety to usual sweet breads.
A useful tip is that frozen cherries can be used if thawed before incorporating to avoid excess moisture in the dough and filling. Ensuring the dough is only lightly sticky helps achieve the right bread texture.
Ingredients
- 1 cup milk warmed to 115 °F, whole
- ⅓ cup water (warmed to 115 °F)
- 2 tablespoons butter melted
- 1/4 cup white sugar
- 2 1/4 teaspoons Rapid Rise Yeast
- 3 1/4 cups all-purpose flour (plus extra for your work surface)
- 2 teaspoons salt
Filling:
- 1/2 cup brown sugar (packed)
- 1/2 cup butter melted
- 1/2 teaspoon almond extract
- 1 1/2 cups Cherry chopped in half
- 1 batch cream cheese glaze
Instructions
- In a large measuring cup, mix together milk, water, sugar, and yeast. Let the yeast start bubbling, then mix the melted butter in.
- Using a stand mixer, mix flour and salt into the mixer bowl fitted with an oiled dough hook. Using the lowest setting, start the dough hook and slowly add the milk mixture.
- After the dough comes together, increase the speed to medium and let your dough hook do the work until it is shiny and smooth about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
- Take the ball of dough and place in a well oiled bowl, covering it up.
- Let the dough rise in a warm, draft freeze area, until doubled in size, anywhere from 45-60 minutes.
- Prepare the cherries by cutting them in half and placing them in a bowl. Add the almond flavoring, stir, and set aside.
- Preheat your oven to 350°F.
- Take out the dough and on a lightly floured work surface roll it into a 12 by 18 inch rectangle.
- Cut the rectangle into six 12 inch long strips. Each strip will then be approximately 3 inches wide.
- Take the first strip, brush melted butter over it and sprinkle brown sugar on top.
- Place as many cherries on top for filling as wanted, I did 10 half cherries per strip.
- Place the next strip directly on top of the previously prepared one and repeat with the butter, sugar, and cherries.
- Repeat with all layers, building a stack of dough layers.
- Once you have all the layers in a stack, cut it into 12 pieces.
- Grease your bundt pan.
- Place each piece in the prepared bundt pan, making sure that they will slant slightly so that each piece will rise and touch together, forming a solid pull apart loaf.
- Cover with a towel and let rise for another 45-60 minutes, until the dough is doubled again.
- Bake in the oven for 35-40 minutes. You should cover the top of the loaf once it's browned and continue cooking. To avoid a soggy loaf, you must make sure it's very well baked without burning the top, thus using tinfoil to prevent the top from over baking is crucial.
- Remove from the oven and cool for 10 minutes in the pan. Invert onto a plate or serving platter. Let cool completely, then cover.
- To serve, prepare the cream cheese glaze and drizzle over the top. Pull apart the segments and plate to eat.
Notes
- Frozen cherries can replace fresh ones; make sure to thaw and drain them before use to prevent soggy dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 714mg | 30% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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