My favorite season is autumn, and I’m so happy that it is upon us! Living in the Midwest, we really learn to appreciate the changing of the seasons. Nature provides us with the most spectacular show- the changing colors of the trees! At the moment, our front and back yard is littered with literally hundreds of dead leaves, but I would be lying if I said that it bothered me.
With autumn comes it’s wonderful produce- apples and pumpkins! I love baking with both, and I truly look forward to it once the weather changes. We went apple picking recently, and these Apple Twist Breads were the result of said harvest. I made these last year as well and they were a hit. I got the recipe from King Arthur Flour, and it was a part of their September Bakealong Challenge as well. These are amazing as is, but their amazingness is elevated when you warm them up a bit…Speaking from experience, you know 😉
Apple Twist Bread
Yield: 2 Loaves
- 3 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons yeast
- 1 ¼ teaspoons salt
- 1 egg
- 1 cup + 2 tablespoons milk, lukewarm
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla
- 1 cup peeled and grated apple
- ½ cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup powdered sugar
- 2 – 4 tablespoons heavy whipping cream
- 1 teaspoon vanilla
- Pinch of salt
In the bowl of a mixer, whisk together all-purpose flour, sugar, yeast, and salt. With the mixer running on low speed, add egg, milk, butter, and vanilla. Once the dough comes together, increase speed to medium and knead until the soft and smooth, but still a bit sticky, about 4 to 5 minutes. Transfer dough to a lightly greased bowl, cover, and set aside until doubled, about 2 hours.
Combine all ingredients in a saucepan and mix well. Cook over low heat, stirring frequently, until the apple begins to release its juices. Increase heat to medium, and bring to a simmer. Cook, while stirring, until the mixture begins to thicken, about 1 to 2 minutes. Remove from heat and cool completely.
Set aside a parchment lined baking sheet.
After the dough has doubled, punch it down. Transfer it to a lightly floured surface. Divide the dough into two portions, and work with one portion at a time. Roll each portion out into a 10-inch by 12-inch rectangle. Spread the apple filling evenly over both rectangles, leaving a ½-inch margin along the edges.
Starting with the long side, roll up the rectangles into logs, pinching the ends together to seal. Using a sharp knife, cut the logs in half lengthwise. Place two of the half-logs, cut-side facing upwards, on prepared baking sheet. Keeping the filling-side face up braid the two logs together, pinching the ends together. Repeat with remaining dough, keeping several inches space between both loaves. Cover lightly and set aside until puffy, 1 to 2 hours.
Preheat oven to 350°F.
Bake loaves until lightly browned, about 30 to 40 minutes. Remove from oven and cool for 1 hour before applying glaze.
Combine all ingredients (start with 2 tablespoons heavy whipping cream, and add more as needed) in a small bowl and whisk until smooth. Pour over the loaves.
Note: Leftover bread can be stored loosely wrapped at room temperature.