Description
Delight in the warm, comforting flavors of Apple Fritter Bread, a soft yeast bread swirled with a sweet cinnamon-apple filling and finished with a luscious vanilla glaze. Perfect for breakfast or an afternoon treat, this recipe combines tender dough with a spiced apple filling, creating a deliciously moist and flavorful loaf reminiscent of classic apple fritters.
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. Stir in the butter until melted, then let it cool slightly.
- Mix dry ingredients: In a large bowl, combine flour, yeast, brown sugar, and salt. Add the apple cider or water, beaten egg, and the warm milk-butter mixture. Stir until a dough forms, then knead for five minutes until smooth. This can be done with a stand mixer and dough hook.
- First rise: Place dough in a clean oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
- Prepare apple filling: While dough rises, combine diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a large skillet. Cook over medium heat, stirring occasionally, until apples soften and juices thicken slightly but remain syrupy. Remove from heat and cool.
- Shape bread: Prepare two large bread pans with parchment paper. Divide dough into two equal parts. Roll one portion into a rectangle on a floured surface. Spread half of the apple filling evenly over the dough.
- Roll and cut: Roll the dough from the long edge like a cinnamon roll. Using a bench scraper or sharp knife, cut the loaf diagonally into 1-inch slices, then cut again in the opposite diagonal direction creating an “X”.
- Fill pans: Scoop the dough chunks and apple filling into the prepared pans, including any leaked syrup. Repeat with second dough portion and filling. Cover loaves lightly with plastic wrap and let rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake loaves for 45 minutes until brown on top and cooked through. Remove immediately from pans and place on wire racks.
- Glaze: Whisk powdered sugar, melted butter, vanilla, and apple cider or milk until smooth. Drizzle over warm loaves and allow glaze to set before slicing.
Notes
- Apple juice can substitute for apple cider, but cider delivers a stronger, more concentrated flavor.
- Store bread wrapped tightly at room temperature for 2-3 days or freeze without glaze for up to 3 months.
- To reheat frozen bread, thaw at room temperature then warm slices in a toaster or loaf in an oven at 300°F for 10-15 minutes.
- For make-ahead, assemble loaves and let rise overnight in the fridge. Bring to room temperature before baking for fresh bread without morning hassle.
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: 35 mg
