Description
This Apple Fritter Bread is a delightful sweet breakfast treat that combines soft, yeasted bread with a flavorful apple filling packed with cinnamon and vanilla. The bread is baked to golden perfection, then topped with a luscious apple cider glaze, making every slice a perfect balance of tender dough and spiced, syrupy apples.
Ingredients
Scale
Dough
- ¾ cup milk
- ¼ cup salted butter
- 3 cups all-purpose flour
- 1 Tablespoon active dry yeast
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ cup apple cider or water
- 1 large egg lightly beaten
Apple Filling
- 3-4 apples peeled & diced
- 1 cup brown sugar
- 2 Tablespoons salted butter
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 Tablespoons cornstarch
Glaze
- ¾ cup powdered sugar
- 1 Tablespoon salted butter melted
- 3 teaspoons apple cider or milk
- 1 teaspoon vanilla
Instructions
- Prepare the dough: Heat the milk in a small saucepan until hot and bubbles appear around the edges but do not boil. Add the butter to the hot milk and stir until melted. Let it cool slightly.
- Mix the dough ingredients: In a large bowl, combine flour, yeast, brown sugar, and salt. Add apple cider or water, beaten egg, and the warm milk/butter mixture. Stir until a dough ball forms.
- Knead the dough: Knead the dough for 5 minutes until smooth. This can be done by hand or using a stand mixer with a dough hook.
- First rise: Transfer dough to an oiled bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 hour.
- Prepare apple filling: While dough rises, combine diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a large skillet. Cook over medium heat, stirring occasionally, until apples soften and juices thicken slightly.
- Cool apple filling: Remove from heat and allow to cool while dough rises.
- Prepare pans: Line two large bread pans with parchment paper slings.
- Shape and fill dough: Divide dough into two portions. Roll out one portion into a rectangle on a lightly floured surface. Evenly spread half the apple filling including syrup over the dough.
- Roll and cut: Roll the dough from the long edge, cinnamon-roll style. Cut the roll diagonally in 1-inch slices, then cut the slices again at an opposite angle creating an "X" pattern to form chunks.
- Fill pans: Scoop chunks and apple filling into prepared pans using a bench scraper, including any syrup. Repeat with second half of dough and filling. Cover pans lightly with plastic wrap and let rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake loaves for 45 minutes or until golden brown and cooked through. Remove loaves from pans immediately and cool on wire racks.
- Prepare glaze: Whisk powdered sugar, melted butter, vanilla, and apple cider or milk until smooth.
- Glaze and serve: Drizzle glaze over warm loaves and allow to set before slicing and serving.
Notes
- Substitute apple juice for apple cider for a milder flavor, but apple cider yields a richer taste.
- Store bread wrapped tightly in plastic or in an airtight container for 2-3 days at room temperature.
- Freeze unglazed bread tightly wrapped in foil and placed in a plastic bag for up to 3 months.
- Thaw frozen bread at room temperature and warm slices in a toaster or entire loaf in an oven at 300°F for 10-15 minutes before serving.
- For make-ahead convenience, assemble the loaves and let rise overnight in the refrigerator. Bring to room temperature before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
