Let me start out by saying that this was a breakfast that was supposed to be something else. I was originally going to make Apple Fritters. Well then inspiration struck me and it turned into bread. It is kind of like a mix between a sweet bread, a doughnut, and monkey bread. It is sloppy and warm and wonderful and easily eaten with a fork. Defiantly not a finger food brunch item. But boy is it yummy!
Making the dough-
First you take 2 1/4 teaspoons of yeast, 3 cups flour, 1/3 cup sugar, 1 teaspoon salt and 1 teaspoon cinnamon and whisk it together in the bowl of your stand mixer.
Next you take 1/2 cup of milk and 2 eggs and pour into the flour mixture. Attach the dough hook attachment to your mixer and let the ingredients get to know each other. The dough will start to form into a ball. When this happens, take 1/3 cup of unsalted melted butter and slowly add it to the dough. After the butter is completely kneaded into the dough add the final 1/4 cup of flour into the bowl allowing the dough to knead for 4 more minutes.
Take your dough ball out of the mixer and place in a greased glass bowl and cover with a damp rag. Place the bowl in a warm place and let it double in size. It should take about an hour for this process.
While the dough is rising it is time to make the apple mixture. First take 2 1/2 pounds of apples and peel, core and chop them into small pieces.
Melt 3 tablespoons of unsalted butter in a saute pan.
Saute the apples in the butter until they soften a little.
Now take 2 teaspoons of cinnamon and 1/4 cup of sugar and mix into the apples. Cook until fork tender. This will take about 3 minutes.
Pour in 4 tablespoons of apple cider vinegar and simmer. You want to cook this until the liquid has been reduced by half. After that has happened, remove from heat and allow to cool.
After the dough has doubled in size, lightly flour a flat working surface and a rolling pin. Turn the dough out onto the flat surface.
Roll the dough into a rectangular shape. It doesn’t need to be prefect, this is just the first step in incorporating the dough and the apples. Add 1/2 the apple mixture to half of the dough. Fold the dough over onto the mixture.
Then add the other half of the apple mixture onto the dough. Start folding the dough onto itself until it is a ball shape.
This is where it gets messy. Get your hands in that mess and really start kneading the mixture all together. You want the apple mixture to be throughout the dough.
Place the mixture into a greased 9 by 13 casserole dish. I then took some cinnamon and sugar and topped the dough and drizzled about 1/3 cup of melted butter. You don’t have to do this, but I thought, why not? Bake at 350 degrees for 30-45 minutes or until golden brown and cooked all the way through. Our family likes our bread just slightly undercooked. We tend to cook things for the shortest time.
While the bread is cooking, it’s time to make the glaze. It is a simple recipe. I take 1 1/2 cups of powdered sugar, 3-4 tablespoons of milk and 1 teaspoon of vanilla and mix it all together.
When the bread is finished, I allow it to cool a bit in the baking dish. I usually glaze when I plate the bread that way everyone has the amount of glaze they want on the bread. This dish is an easy make a head dish. You can get it ready and bake in the morning or you can bake it and heat it back up when you are ready. We really enjoyed this dish and I am sure you will too!
Glazed Apple Fritter Bread
For The Dough:
2 1/4 teaspoons yeast
3 ¼ flour
1/3 cup sugar
1 teaspoon cinnamon
½ cup milk
2 eggs beaten
1/3 cup unsalted butter, melted
1 teaspoon salt
For The Apple Mixture:
2 ½ pounds Grannie Smith Apples (about 5 apples)
3 tablespoons unsalted butter
2 teaspoons cinnamon
¼ cup sugar
4 tablespoons Apple Cider Vinegar
For The Glaze:
1 ½ cups powdered sugar
3-4 tablespoons of milk
1 teaspoon of vanilla
Make the dough: Whisk together the yeast, 3 cups of flour, sugar, salt and cinnamon. With the dough hook and the mixer on low speed, add the mixture of milk and eggs. Continue mixing until dough gathers into a ball. Then add the melted butter, one tablespoon at a time until it is all incorporated into the dough. Then add the finally ¼ cup of flour and let the dough hook do its job for 4 more minutes.
Place the dough ball into a lightly greased bowl and cover with a damp, clean dish cloth. Place in a warm place to rise. It should double in size in about an hour.
Make the apple mixture: Heat the butter for the filling in a skillet over medium-high heat until butter has a nice nutty smell. Toss the apples into the melted butter and cook for 2 minutes. Add the sugar and cinnamon to the apples. Coat the apples and continue to cook on a low heat. After about 2 minutes, add the vinegar and simmer the apples until the liquid reduces to half. Remove from heat and allow to cool.
To assemble the bread: After your dough has doubled in size and your apple mixture has cooled, it is time to assemble the bread. Lightly flour your counter and your rolling pin and roll out the dough into a rectangle shape. Add half of the apple mixture to one side of the dough and fold the other side of the dough on top. Slightly press the dough pieces together. Then add the rest of the apple mixture to that side of the dough and fold the dough in half again. Now with clean hands, start kneading the dough and apple filling in. This will be messy but it is the easiest way to really incorporate the two together. After the two have been incorporated, take a lightly greased 9 by 13 inch casserole dish and place the dough mixture in it. Flatten the dough down into the pan evenly. This next part is optional- take a mixture of cinnamon and sugar and dust the top of the bread and then drizzle about 4 tablespoons of melted butter over the top of that. Bake at 350 degrees for 30 minutes to 45 minutes or until the dough is cooked all the way through. After the bread is cooked and cooled a bit, drizzle the bread with the glaze.
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