Apple, Cardamom & Cinnamon Pull-Apart Bread


My sweet tooth was bugging me again so I gave in. I’ve wanted to make this recipe for a couple of weeks already but didn’t find the time. The combination of apple, cinnamon and cardamom is just irresistible. I made apple chips and placed one chip in between each slice of the dough, so when you pull it out you get a lovely apple surprise. You can also use store-bought chips, but if you want to make them at home, you can find the recipe by clicking here. Just don’t add the cayenne and sumac. I’ve recently started to use Snapchat, so if you would like to get peeks of Amsterdam just add me. Snapchat: cravingsinams

This recipe is for a 25cm loaf pan.


For the dough:

3 ½ cups of All-purpose flour

7gr dry yeast

1 cup of milk

1 tablespoon of cardamom powder

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the Filling:

3/4 cup of sugar

1 ½ tablespoons of cinnamon powder

1 teaspoon of cardamom powder

3 tablespoons of melted butter

2 apples made into apple chips, you can buy them but I made them at home. Recipe here (just skip the cayenne and sumac)


Egg wash (1 egg beaten with 1 tablespoon of water)


Pour the milk into a small saucepan over medium heat. Add the cardamom powder and whisk it. Once it starts to simmer, turn off the heat. Transfer it to a bowl and let it cool down to lukewarm.

Place the yeast and the lukewarm cardamom milk in the bowl of the stand mixer. Let it sit for 5 minutes.

Place the rest of the ingredients for the dough in the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, line your loaf pan with parchment paper.

Divide the dough into 2 equal pieces and lightly flour your working area.

Mix the sugar, cinnamon powder and cardamom powder for the filling in a small bowl.

Roll out one piece of dough into a rectangle of about 44×22 centimeters. Brush it with some melted butter. Then sprinkle some of the spiced sugar all over it. Then using a pizza cutter slice the dough in two lengthwise. Then cut each long slice into 6 pieces, so you have a total of 12 pieces. Place 1 apple chip on top of each piece. Stack each piece on top of the other. Arrange it in half of the prepared loaf pan. Repeat for the remaining piece of dough. Keep the leftover spiced sugar.


Let it rise for 30 minutes in a warm place. About 10 minutes before the time is up, preheat your oven to 180C/350F.

Once the 30 minutes are up, brush the top with some egg wash and sprinkle some of the remaining spiced sugar.

Bake for about 25 minutes or until golden. About 20 minutes in, check if it’s getting too dark because of the spiced sugar. If it is, cover the top with aluminum foil for the remaining baking time.

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Black Olive Tapenade Pull Apart Bread


I made this recipe a few months ago, and it has taken me forever to finally type the recipe.  I love tapenade and making it at home is so easy. It tastes so much better since you can adjust it to your liking.  Last year, I made some savory olive tapenade biscotti which I loved. It’s a tasty variation of the usually sweet cookie. You can check the recipe by clicking here.


Since tapenade goes so well on bread, might just as well incorporate it in a recipe right? The smell coming out of my oven was divine, it made me so hungry. My hubby and I ended up having the whole thing for dinner. Bread freshly out of the oven is just so good.

This recipe fits in a 19cm bundt pan but you can double it to make a bigger batch.


For the bread:

3 cups of all-purpose flour

1 package of dry yeast (7gr)

¼ cup of warm water

1 tablespoon of sugar

½ teaspoon of salt

3 tablespoons of butter, melted

1/3 cup of milk

2 eggs

For the tapenade:

1 cup of black olives (I used Kalamata), pitted

1 teaspoon of Dijon mustard

1 tablespoon of lime juice

1 clove of garlic, peeled

1 teaspoon of capers

3 anchovy filets

¼ cup of almonds, chopped

10 sprigs of fresh thyme, leaves only

¼ cup of extra virgin olive oil

Black pepper


Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes.  Then add the rest of the ingredients. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl and shape it into a ball. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

While the dough is rising, start making the tapenade. Just place all of the ingredients in a food processor and pulse until it becomes a paste. Transfer it to a bowl, cover it with plastic film and keep it in the fridge until ready to use.

Grease a bundt pan with some vegetable oil and lightly flour your working area. Divide the dough into 4 equal pieces. Roll one piece into a rectangle of about 34x24cm. Slice off the edges to make it an even rectangle. Spread evenly ¼ of the tapenade. Then using a pizza cutter, cut the dough into four slices lengthwise. Then cut each long slice into 6 squares. Then stack the squares on top of each other and place it in the greased bundt pan. Repeat for the remaining dough.


Once all the dough has been arranged in the bundt pan, cover it with plastic film and let it rise for 1 hour in a warm place. About 10 to 15 minutes before the hour is up, start preheating your oven to 180C/350F.

Once the dough has risen for the second time, bake it for 25 to 30 minutes or until golden on the top.

It is best when eaten fresh out of the oven. I could hardly resist waiting to take pictures of it!

For more foodie inspiration, you can follow me on Instagram and Facebook.