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Apple Cinnamon Twist Bread

A delicious sweet bread with ribbons of fresh apple-cinnamon filling and a sweet drizzle!

Course Breakfast
Cuisine American
Keyword Apple Bread, Apple Cinnamon Twist Bread, Apple Twist Bread
Author Sunup to Sundown

Ingredients

For the Dough:

  • 3 1/4 cups all-purpose flour
  • 1/4 cup instant potato flakes
  • 3 tbsp granulated sugar
  • 1 1/2 tsp instant yeast
  • 1 1/4 tsp salt
  • 3 tbsp butter softened
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup + 2 tablespoons of milk room-temperature or lukewarm

For the Filling:

  • 2 cups peeled, grated apple about 2 large apples
  • 2 tbsp lemon juice
  • 1 cup granulated sugar
  • 6 tbsp cornstarch
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1-2 cups chopped walnuts or pecans optional

For the Glaze:

  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 to 2 tbsp water, apple juice or heavy cream

Instructions

To make the dough:

  1. Whisk together all the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

  2. Knead the dough - by hand, using a mixer, or in a bread machine set on the dough cycle - until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost double in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen.

  3. While the dough is rising, make the filling.

To make the filling:

  1. Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator.

To assemble the loaf:

  1. Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. If adding chopped nuts, sprinkle them evenly over the filling.

  2. Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk.

To bake the bread:

  1. Bake the loaves in a preheated 350 degrees F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf should register 190 degrees F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze:

  1. Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool.