Description
This Apple Fritter Bread recipe combines soft, fluffy dough with a sweet and spiced apple filling, all topped with a luscious glaze. Perfect for breakfast or a delightful snack, the bread features cinnamon, vanilla, and apple cider flavors baked into every bite.
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 with bubbles around the edges but do not boil. Add the butter to the hot milk 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 the apple cider or water, beaten egg, and the warm milk/butter mixture. Stir to form a ball, then knead for 5 minutes until smooth, using a stand mixer with dough hook or by hand.
- Let Dough Rise: Transfer the dough to a clean, oiled bowl, cover with plastic wrap, and allow to 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 large skillet. Cook over medium heat, stirring occasionally, until apples soften and juices thicken slightly but remain syrupy. Remove from heat and allow to cool.
- Assemble the Bread: Prepare 2 large bread pans with parchment paper sling. Divide dough into two equal parts. On a floured surface, roll out one portion into a rectangle. Spread half the apple filling evenly over the dough. Roll the dough from the long edge like a cinnamon roll.
- Cut and Shape Dough: Use a bench scraper or sharp knife to cut the rolled dough diagonally into 1-inch slices, then cut again in a cross pattern to form small chunks. Scoop the chunks and filling into the prepared bread pan, including spilled syrup. Repeat with remaining dough and filling. Cover the pans with plastic wrap and let rise for 30 minutes.
- Bake the Loaves: Preheat oven to 350°F. Bake loaves for 45 minutes until golden brown and cooked through. Remove from pans immediately and transfer to wire racks.
- Prepare and Apply Glaze: Whisk together powdered sugar, melted butter, vanilla, and apple cider or milk in a bowl. Drizzle glaze over the warm loaves. Allow glaze to set before slicing.
Notes
- Apple juice can substitute for apple cider, but apple cider offers a stronger, richer flavor.
- Store the bread wrapped tightly at room temperature for 2-3 days.
- For freezing, skip glazing, wrap tightly in foil and a plastic bag, and freeze up to 3 months.
- To reheat frozen bread, thaw at room temperature and warm slices in toaster or loaf in oven at 300°F for 10-15 minutes.
- For make-ahead, assemble and let rise overnight in the fridge. Bring to room temperature before baking for fresh bread in the morning.
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: 40 mg
