Apricot & Sausage Stuffed Pull Apart Bread
Stuffed with savory sausage and sweet apricot jam, this beautiful pull apart bread Star is a stunning shareable centerpiece perfect for any celebration.
Servings 8 servings
Equipment
- Rolling pin
- 9-inch cake or pie pan
- 2 ½ inch round cookie cutter or lid
Ingredients
Bread Dough
- 2/3 cup warm milk, heated to 105 degrees F
- 1 tablespoon granulated sugar
- 1 (.25 ounce) packet active dry yeast
- 3 ¼ cup all purpose flour, plus some for rolling
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 1 tablespoon water, if necessary
- 1 tablespoon olive oil
Apricot & Sausage Filling
- ½ cup sausage, cooked, cooled, and crumbled into small pieces
- ½ cup apricot jam
- ¼ cup mild cheddar, shredded
- ¼ cup unsalted butter, softened
- 1 egg
- 1 tablespoon milk or water
Instructions
Make the Bread Dough:
- Combine the heated milk, sugar, and yeast in the bowl of a stand mixer. Let stand until foamy and the yeast is activated, about 10 minutes.
- Using the paddle attachment, beat in 1 cup flour. Add the melted butter and another ½ cup flour, the eggs one at a time, and the salt, beating between each addition.
- Switch to the dough hook attachment and add the remaining 1 ¼ cup flour, mixing until the dough is fully combined and pulls away from the sides of the bowl. Add a tablespoon water if the dough seems too dry.
- Grease a large bowl with olive oil and transfer the dough to the bowl to rise. Cover with a towel and leave in a warm place. It should double in size in about an hour.
Fill & Form the Bread Dough:
- Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Divide the risen dough into four equal balls. One at a time, roll out each ball on a well-floured surface into a 10-inch circle about 1/8th to 1/4th inch thick. Take a 9-inch cake round or pie pan and press into the circle, leaving an indentation behind. This will mark the edge of your finished dough circle. Repeat with each ball of dough.
- On your first layer, gently spread softened butter over the circle, ending before the 9-inch indentation. Follow with half of the apricot jam. Place the next layer on top, lining up the circular demarcations. Sprinkle this layer evenly with the sausage and the shredded cheese, making sure none of the sausage pieces are too big or bulky. Place the third layer of dough on top of this one again in the same way, and gently spread on the remaining butter and apricot jam.
- Drape the final layer of rolled bread dough over the other three, again making sure that the circular indentations are aligned. Take the same 9-inch cake tin and press down over all the layers, confirming the outermost edges of your stuffed bread. Cut through all four layers of dough along this indentation with a sharp knife, removing any excess dough.
- Using a 2 ½ inch cookie cutter or lid, make a circular indentation in the center of the layered dough. Starting at that line and working out to the edge, slice through all of the layers with a paring knife, dividing the dough into 16 segments joined together by the demarcated center circle.
- Working in pairs, twist two segments away from each other twice, pinching the center seams to seal the dough. Repeat until the 16 segments are twisted into 8 pairs.
Bake the Stuffed Bread:
- Transfer the twisted bread star to the baking sheet lined with parchment paper. Whisk together the remaining egg and tablespoon of milk or water into an egg wash, and brush the entire surface of the dough. Bake uncovered in the oven for 20 minutes and check that the bread is browning evenly. If it starts to look too dark but the dough doesn’t seem fully cooked throughout, cover with foil and bake up to an additional 10 minutes.
- Serve whole to be pulled apart my guests or pre-sliced into segments – both look stunning as a center piece!
Notes
Need Help? The shaping of this bread is done following instructions from Bake From Scratch. Please see their detailed, step-by-step instructions on forming a Pull Apart Bread Star!