Description
Apple Fritter Bread is a delightful breakfast treat combining soft, sweet yeast dough with a spiced apple filling and a creamy glaze. This bread captures the flavors of classic apple fritters in a moist, pull-apart loaf that's perfect for sharing or enjoying with a cup of coffee.
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 allow to cool slightly.
- Mix Dough Ingredients: In a large bowl, combine the flour, yeast, brown sugar, and salt. Add apple cider or water, beaten egg, and the warm milk-butter mixture. Stir until a dough ball forms, then knead for 5 minutes until smooth. This can be done using a stand mixer with a dough hook.
- First Rise: Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
- Prepare Apple Filling: While the dough rises, combine diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch in a skillet. Cook over medium heat, stirring occasionally, until apples soften and juices thicken slightly. Remove from heat and cool.
- Prepare Pans and Roll Dough: Line 2 large bread pans with parchment paper. Divide dough in half and roll one portion into a rectangle on a floured surface. Spread half the apple filling and juices evenly over the dough. Roll up cinnamon-roll style.
- Slice and Arrange: Cut the rolled dough diagonally into 1-inch slices, then cut again in the opposite diagonal to create an 'X' pattern and small chunks. Scoop chunks and filling into the bread pan, including any syrup. Repeat with remaining dough and filling. Cover lightly and let rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake loaves for 45 minutes 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 in a bowl.
- Glaze Bread: Drizzle the glaze over warm loaves and allow to set before slicing and serving.
Notes
- Apple juice can be used instead of apple cider, but cider offers a stronger flavor.
- Store the bread wrapped tightly or in an airtight container for 2-3 days at room temperature.
- For freezing, skip the glaze, wrap in foil and plastic bag, and freeze up to 3 months.
- To reheat, thaw at room temperature and warm slices in a toaster or loaf in the oven at 300°F for 10-15 minutes.
- For make-ahead, assemble the loaves and refrigerate overnight; bring to room temperature before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
