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Peanut Butter and Jelly Pull-Apart Bread | CaliGirl Cooking
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Peanut Butter and Jelly Pull-Apart Bread

A delicious, indulgent pull-apart bread laced with peanut butter and jelly.
Prep Time55 minutes
Cook Time55 minutes
Resting Time10 hours
Total Time11 hours 50 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 8 people

Ingredients

For the starter:

  • 3 ½ tablespoons whole milk warmed to 75 degrees Fahrenheit
  • 2 3/8 teaspoons instant yeast about 1 1/3 packets
  • ½ cup plus 2 tablespoons plus ¾ teaspoon flour

For the dough:

  • 2 ¾ cup plus 2 teaspoons flour
  • ¼ cup plus ½ teaspoon sugar
  • 1 tablespoon plus 1 teaspoon salt
  • 4 eggs
  • 1 ¼ cups plus 1 tablespoon butter cut into ½ inch pieces, at room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla bean paste

For the filling:

  • 5 tablespoons creamy peanut butter
  • 1/2 cup jelly your choice of flavor, I used strawberry

For the egg wash:

  • 1 egg

Instructions

  • First, make the starter. Combine milk and yeast in a small bowl. Add flour and mix ingredients together using your fingers. Cover with plastic wrap and let sit for one hour.
  • Place the flour, sugar and salt for the dough in the bowl of a stand mixer fitted with a dough hook and mix to combine. Add the starter and mix on low speed for 30 seconds. While the mixer is still running, add eggs, one at a time, mixing each time until incorporated. The dough will be incredibly dry. Don’t stress! Mix on low speed for about 15 minutes. Keep an eye on your mixer and give it a rest throughout the process if needed. My mixer got a little warm by about minute 10 so I stopped mixing and let it rest for a few minutes to cool down.
  • Next, add the butter, a few pieces at a time, mixing on low speed after each addition until incorporated. I stopped the mixer and used my hands to incorporate the butter for the first couple of additions, until the dough loosened up a bit. Once all the butter has been added, run the mixer for an additional two minutes. The dough will be very sticky at this point.
  • Turn the dough out onto a floured surface (you may need to use a spatula to get the dough cleanly out of the bowl.) Pat the dough roughly into the shape of a rectangle, then take the right side and fold it over to the middle. Repeat for the left side (like you’re folding a letter.) Form dough into a ball. Spray a large mixing bowl with cooking spray and place dough in bowl. Cover with plastic wrap and let rise for at least one hour, or until doubled in size.
  • Once again, turn dough out onto a floured surface. Pat into a long rectangle. Spread peanut butter, then jelly, evenly over the dough. Roll dough up into a log on the floured surface, then cut the log into slices (each slice should be 1 ½ to 2 inches thick.) Spray an 8-inch loaf pan with cooking spray, and carefully tuck the slices of dough into the pan. When it bakes, the dough will meld together and form the pull-apart bread.
  • Cover the loaf pan with plastic wrap and place in the refrigerator overnight.
  • The next morning, preheat the oven to 350 degrees Fahrenheit. Remove loaf from refrigerator and place in preheated oven. Bake for 45-55 minutes, or until top is golden and bread feels fairly solid when tapping on the center. Check the loaf at minute 35 or so. If the top is already pretty golden, cover with aluminum foil to prevent it from browning too much. Let bread cool completely before serving.