all-purpose flour, apple cider, apples, arrowroot, brown sugar, butter, dry milk powder, eggs, instant yeast, lemon juice, powdered sugar, Spices, sugar
I was flying around the InterWebs and ran across a reference to Apple Fritter Bread, and I thought it sounded wonderful…but that one was a quick bread. I wanted a yeast bread and then I found one. So I took to my handy-dandy roll recipe and made a change here and there, so here we are! This dough is pillowy soft and somewhat sticky, but a dream to work with. I takes a bit longer for it to raise, because it’s both rich and sweet. You know, good things!
The dough goes together in a pretty conventional manner. The liquid is part water and part apple cider. I didn’t use all apple cider, because…well I don’t really know why, but it just didn’t seem like a good idea…maybe next time. This is a cooked filling, and I reduced 1 1/2 cups of apple cider to 1/3 cup over relatively high heat. It takes a bit of time, but I did this while the dough was it’s thing. I cooked the apples until they were tender, and thickened them with arrowroot mixed with brown sugar. The end result is a little liquid, about the consistency of maple syrup. Cool to room temperature. If you want more liquid don’t reduce the cider quite as much. I didn’t sweeten the apples too much, because I wanted to smear some of the Apple-Pear Butter, I just made.
The dough will take about 45 minutes to raise. The light is funky on the picture…sorry about that. When the the dough is ready, roll it out into a rectangle. Spread the apple butter evenly over the dough; top with the apple filling pushing it to the edges. Fold the dough as follows: the bottom one-third over and then the top one-third over the bottom…like folding a letter. Cut the loaf cross-wise into 1-inch slices, then slice through the loaf lengthwise. So now you have small squares of dough and apple filling. Pick up the chunks of dough/ apple filling and plop randomly in the prepared pans. If some of the liquid spills out, use a bench scraper to scoop it up and add it to the pans. Sprinkle with cinnamon sugar; cover the loaves lightly with plastic wrap and let rise for 35-40 minutes or until almost doubled. Then bake…when done, remove the loaves from the pans, almost immediately, or they’re going to stick and you’ll have a mess. I glaze the loaves while they are still pretty warm, but do not slice them until they are at room temperature. This tastes fantastic.
It toasts beautifully and is positively divine made into French toast. I think this would work well with pears, or peaches, for matter.
Apple Fritter Bread
- 1 cup all-purpose flour
- 1/4 cup dry milk powder
- 2 1/4 teaspoon active dry yeast (1 packet)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon Vietnamese cinnamon
- Large pinch ground ginger
- 1/2 cup very warm water
- 1/4 cup apple cider or water
- 1/4 cup room temperature butter
- 2 eggs, at room temperature
- 2-2 1/2 cup all-purpose flour
- Apple Filling
- 1 1/2 cups apple cider, reduced to 1/3 cup
- 3-4 apples, peeled and diced
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1 teaspoon Vietnamese cinnamon
- 1/4 teaspoon ground allspice
- 2 tablespoons brown sugar
- 1 1/2 teaspoons arrowroot
- Apple butter (about 3 tablespoons)
- Cinnamon Sugar, to sprinkle over the loaves
- 3/4 cup powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons apple cider or half-and-half
- 1 teaspoon vanilla (optional)
For the Dough: In the bowl mixer bowl, combine the 1 cup flour, yeast, salt, cinnamon, dry milk powder, ginger and sugar. Stir to combine. Combine the apple cider and water; heat to very warm, about 120°F. Put the flat beater on the mixer, pour the very warm liquid into the flour mixture. Beat for 1 minute on medium-low. Stop the mixer; add the eggs and the soft butter. Beat for 1 minute. Switch to the dough hook. Add 2 1/4 cups of the remaining flour and turn the mixer on low. Once most of the flour is incorporated, scraped down the sides and turn the mixer to medium; let knead for about 6-7 minutes. You may need to add a little additional flour. This is a soft dough; it will become less sticky and soft as it kneads, but it should clean the sides of the bowl and only a little should stick in the bottom. When the kneading has finished, push the dough into a ball, more or less. Cover with plastic wrap and let raise until doubled, about 45-60 minutes.
For the Apple Filling: While the dough raises, place the apple cider in a skillet and reduce to 1/3 cup; about 15 minutes. Don’t walk away, as it can boil dry and burn. Add the apples and lemon juice. Continue to cook over medium heat, stirring frequently, until the apples soften a bit. Combine the sugar and arrowroot and sprinkle over the mixture, along with a pinch of kosher salt. Stir the mixture until it comes together and thickens a bit (about the consistency of maple syrup). Cook for a few more minutes until the apples are just tender. Sprinkle with cinnamon and allspice; stir and cool to room temperature.
To Assemble: Grease 2 bread pans and line with a parchment paper sling. Roll the dough into a rectangle, about 12×18-inches. Spread the apple butter evenly over the dough; top with the apple filling. Fold the bottom one-third over and then the top one-third over the bottom…like folding a letter. Cut the loaf cross-wise into 1-inch slices, then slice through the loaf lengthwise. So now you have small squares of dough and apple filling. Pick up the chunks of dough and apple filling and plop randomly in the prepared pans. If some of the liquid spills out, use a bench scraper to scoop it up and add it to the pans. Sprinkle with some cinnamon sugar. Cover the loaves lightly with plastic wrap and let rise for 35-40 minutes or until almost doubled. Preheat oven to 375°F. Place the pans in the oven; lower the oven temperature to 350°F. Bake loaves for 35-45 minutes, until brown on top and cooked to an internal temperature of 185°F. Using the sling, immediately remove the loafs of bread from the pans; place them on a wire rack. While the bread is cooling, prepare the glaze by whisking together the powdered sugar, butter, apple cider and vanilla, if using (I don’t). Drizzle over the top of both loaves while the bread is still warm; allow to cool completely before slicing.
Apple Fritter Bread Recipe©Marcia Lahens 2020. All rights reserved.