What the fluff?!

Sometimes I see a recipe and just know - I want to make that. Since we have homemade Apple Butter, on hand in the storage room, and I have a family who loves apple butter, this seemed like a great way to use some of it. We had a busy Saturday - volunteering in the morning and a birthday party in the evening - in the middle I made the dough. I've decided I love the olive oil spray method of rolling dough out. Sure you can use flour, but then everything gets dry and floury. Instead I spray the counter with olive oil spray and go to town... flip and roll... it doesn’t stick and seems to work really well. I had Bronwyn help me hold the pan when I was layering in dough squares covered in apple butter. I usually like baking something delicious for Sunday mornings but find if I bake them on Saturdays, well, we wish we would have baked them on Sunday instead. But then if you keep it in the fridge overnight and bake it - it's dense and doesn't get as fluffy and wonderful. What's a girl to do if she wants to try to sleep, let's be real I get the least amount of sleep in the house.... Well here's what I do. I leave the yeasted dough in the fridge until I am ready to go to bed. Then I put it on a foil lined tray and pop it in the oven. If it's cold in the house I'll turn the oven light on - but sometimes that gets a little too warm and the dough over proofs. Just in the oven away from drafts and allowed to rise is perfect. Shhhh I don't even use plastic wrap. I take it out in the morning to get the oven nice and hot - then pop it back in. This baked up beautiful. It was so fluffy some of the layers popped out onto the foil. The secret to the foil is that if you don't use it - for sure you'll have to clean up your oven... if you use it? It likely won't spill over, mostly because of luck. That's not great science... but bad luck - sure. This bread was a hit, we even took some to Andy who was helping at church that morning and missed the fresh out of the oven taste. He still agreed it was pretty yummy - we all did.

Apple Butter Pull-Apart Bread
Dough
3 cups all-purpose flour
¼ cup granulated sugar
½ teaspoon kosher salt
2¼ teaspoons (1 packet) instant yeast
¼ cup (½ stick) unsalted butter, melted
⅓ cup whole milk, warm (about 105-115°F)
¼ cup water, warm (about 105-115°F)
1 teaspoon vanilla extract
2 large eggs, room temperature
½ cup apple butter

Glaze
½ cup (1 stick / 113 g) unsalted butter
2 teaspoons heavy cream
½ cup light brown sugar, packed
1 teaspoon vanilla extract

Instructions
Dough
In the bowl of a stand mixer with the dough hook attachment, mix together the flour, sugar, salt, and yeast.
With the mixer on low, slowly add butter, milk, water, vanilla, and then eggs. Turn the mixer on medium-low and knead until the dough is soft and smooth (about 2 minutes). If it seems too dry add a little water, if it seems too sticky add just a little flour, up to a ¼ cup.
Place the dough in a lightly greased bowl, cover, and allow to rest until doubled in size, about 1 hour.
Grease an 8×5-inch loaf pan.
Gently deflate the dough and turn it out onto a lightly floured surface.
Roll the dough into a 12×20-inch rectangle.
Spread the apple butter over the entire top of the dough.
Cut the dough crosswise into six 3½x12-inch strips.
Stack the strips on top of one another.
Cut the stack into six pieces, about 2×3½-inches each.
Turn the pieces on edge, and place them in the loaf pan one in front of the other from one end of the pan to the other, squeezing them in tight.
Cover the pan and allow the loaf to rise for 30-60 minutes, or until it's almost doubled in size. While the loaf is rising, preheat the oven to 350°F.
Bake the loaf for 45-55 minutes in the center of the oven, tenting it with foil after 30 minutes. Remove the loaf from the oven, and transfer it to a rack to cool for 15-20 minutes before turning it out of the pan to cool completely. (The bread is done when the internal temperature is 190°F.)
As the bread is cooling, make the glaze.

Glaze
Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
Drizzle over the warm bread.