Cinnamon- Apple Twist Bread

 

This delicious, soft apple bread is perfect for breakfast. Rolling the apple-cinnamon filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance. Courtesy of King Arthur Bread Company.

Ingredients:

• 3 1/4 cups (390 g) unbleached flour
• 1/4 cup (43g) dried potato flakes (helps bread stay fresh longer)
• 3 tablespoons sugar
• 1 1/2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 3 tablespoons (43g) soft butter
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup plus 2 tablespoons (255g) lukewarm milk

Directions:

Whisk together all of the dry ingredients, then add the butter, vanilla, egg and milk, mixing until a shaggy dough forms.

Allow the dough to rest for 30 minutes; allowing dough to absorb the liquid fully, making it easier to knead.

Using a mixer with a dough hook; knead dough until it's smooth and soft, though still slightly sticky.

Place the dough in a greased bowl ( or a large measuring cup, to better track the rise). Cover the container, and let the dough rise until it's almost doubled in bulk, about 1 1/2 - 2 hours.

While the dough is rising, make the filling. (However, I did this a day ahead, placed in refrigerator and then took out of refrigerator when ready to use; to reach room temperature).

Ingredients for Apple Filling:

• 1 large apple or 2 medium apples (exactly 1 cup, grated)
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 teaspoon cinnamon

Directions for Apple Filling:

Peel, core and grate the apple. 

Toss the grated apple with the lemon juice in a saucepan. 

Whisk together the sugar, cornstarch, salt and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until apple starts to release its juice.

Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1-2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in.

Remove from the heat and cool to room temperature.

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough in half.

Assemble the twists:

Roll the first half into a 10x12-inch rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2-inch margin clear of filling along all sides.

Starting with the long side, roll the dough into a log, sealing the edge.

Using a bench knife, cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a parchment-lined baking sheet.

Keeping the filling side up, twist the two logs together, working one end to the other. Repeat with the second half.

Cover the twists lightly, and set them aside to rise for 1-2 hours; they should be puffy but not doubled in bulk.

Toward the end of the rising time, preheat the oven to 350-degrees.

Bake for 30-35 minutes until lightly browned. Tent after 20 minutes with foil if browning too quickly. (I did not have to).

A digital thermometer inserted into the loaf should register about 190-degrees.

Remove from oven and allow to cool. Drizzle with glaze. ( Of course I froze portions and glazed as I served. The glaze was made ahead; just need to stir to combine).

Glaze Ingredients:

• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1-2 tablespoons water (enough to make a "drizzle-able" glaze)

Picture of twists newly glazed. Impressive!