Description
Apple Fritter Bread is a delightful breakfast treat featuring soft, yeasted dough filled with a sweet and spiced apple filling, baked to golden perfection and topped with a luscious glaze. This recipe combines the comforting flavors of apple fritters in an easy-to-slice bread form, perfect for sharing or enjoying throughout the week.
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 and 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 with bubbles around the edges, but not boiling. Add the butter and stir until melted. Let cool slightly.
- Mix dough ingredients: In a large bowl, combine flour, yeast, brown sugar, and salt. Add apple cider or water, beaten egg, and warm milk-butter mixture. Stir until a dough forms.
- Knead the dough: Knead the dough for 5 minutes until smooth, either by hand or using a stand mixer with a dough hook.
- Let dough rise: Place the dough in a clean, oiled bowl, cover with plastic wrap, and allow it to rise until doubled in size, about 1 hour.
- Prepare apple filling: While dough rises, cook diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a skillet over medium heat. Stir occasionally until apples soften and filling thickens into a syrupy consistency. Remove from heat and cool.
- Preheat oven and prepare pans: Preheat the oven to 350°F and prepare two large bread pans lined with parchment paper slings.
- Assemble the bread: Divide dough in half. Roll out one portion into a rectangle on a lightly floured surface. Spread half of the apple filling with juices evenly over the dough. Roll dough from the long edge cinnamon-roll style.
- Slice and chunk the dough: Cut the rolled dough diagonally into 1-inch slices, then cut again in the other diagonal direction to create an “X” pattern, forming small chunks.
- Fill pans: Scoop dough chunks with apple filling and syrup into bread pans, including any spilled syrup, distributing evenly. Repeat with second dough portion and remaining filling.
- Let loaves rise: Cover the pans lightly with plastic wrap and let rise for 30 minutes.
- Bake: Bake the loaves at 350°F for 45 minutes or until golden brown and cooked through. Remove from pans immediately and cool on wire racks.
- Prepare glaze: Whisk powdered sugar, melted butter, vanilla, and apple cider or milk together in a bowl.
- Glaze the bread: Drizzle the glaze over warm loaves and allow it to set before slicing and serving.
Notes
- Apple juice can be used instead of apple cider, but apple cider provides a stronger, more concentrated flavor.
- To store, wrap bread tightly in plastic wrap or an airtight container; stays fresh 2-3 days at room temperature.
- To freeze, omit glaze and wrap bread tightly in foil and plastic bag; freeze up to 3 months.
- Reheat thawed bread at room temperature, then warm slices in toaster or whole loaf in oven at 300°F for 10-15 minutes.
- Make ahead by assembling loaves and letting them rise overnight in the fridge; bring to room temperature before baking for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
