Description
Apple Fritter Bread is a delightful breakfast bread featuring a soft, yeasted dough swirled with a sweet and spiced apple filling, topped with a smooth vanilla glaze. This recipe combines the comforting flavors of apple fritters in a convenient loaf form, perfect for slicing and sharing.
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 and stir until melted, then let cool slightly. In a large bowl, combine the flour, yeast, brown sugar, and salt. Add the apple cider or water, beaten egg, and warm milk/butter mixture. Stir until a dough forms, then knead for five minutes until smooth, using hands or a stand mixer with a dough hook.
- First Rise: Transfer the dough to a clean, oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
- Prepare the Apple Filling: While the dough rises, combine the diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a large skillet. Cook over medium heat, stirring occasionally, until the apples soften and the mixture thickens into a syrupy consistency. Remove from heat and let cool.
- Shape the Loaves: Prepare two large bread pans lined with parchment paper slings. Divide the dough into two equal portions. On a lightly floured surface, roll one portion into a rectangle. Spread half of the apple filling evenly over the dough, including juices. Roll the dough from the long edge like a cinnamon roll.
- Cut the Dough: Using a bench scraper or sharp knife, cut the rolled dough diagonally into 1-inch slices, then cut again in the opposite diagonal direction to create an “X” pattern, forming small chunks.
- Fill the Pans: Scoop the chunks and apple filling into the prepared bread pan, including any spilled syrup to ensure even distribution. Repeat with the second dough portion and filling. Cover with plastic wrap and let rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake the loaves for 45 minutes until golden brown and cooked through. Immediately remove the loaves from the pans and cool on wire racks.
- Prepare the Glaze: Whisk the powdered sugar, melted butter, vanilla, and apple cider or milk together in a bowl. Drizzle the glaze over the warm loaves and let set before slicing.
Notes
- Apple juice can be substituted for apple cider, but apple cider offers a stronger, more concentrated flavor.
- Store the bread wrapped tightly in plastic or an airtight container at room temperature for 2-3 days.
- To freeze, omit the glaze and wrap the bread tightly in foil and plastic wrap. Freeze up to 3 months.
- Thaw frozen bread at room temperature and warm slices in a toaster or whole loaf in a 300°F oven for 10-15 minutes before serving.
- For convenience, assemble loaves and let them rise overnight in the fridge. Bring to room temperature before baking for fresh bread without the morning rush.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
