It is still quite hot and humid in our part of the world but we are actually at the end of summer. The days have become shorter now. The shops have already started displaying the fall decors and the internet has started showing up with the fall recipes already. So I thought of sharing this Cinnamon Apple Twist Bread recipe to start the fall baking spree. Apples and cinnamon go hand in hand and is the best combination for the fall. Though apples are available all year round and you don’t have to wait for the season but this time of the year the house feels extra cozy and comfy while the bread bakes in the oven.
The recipe has quite a few steps and are all worth the effort. The bread is pillow like soft with a sweet filing of apples and cinnamon. If you want you may add few chopped nuts to the filling. The potato flour makes the bread soft so this is important. You might not want to skip this. It is also important to rest the dough for a while so that the flour may absorb the liquid or else it would be difficult to knead the dough.
The soft bread with a sweet filling is a perfect hit with a cup of morning coffee. The shape of the bread is very interesting with twists and swirls. The glaze makes the bread extra special and can be had as a dessert. Give this bread a try and I know you will love it. The recipe is adapted from King Arthur flour.
While kneading the dough if it feels too dry you may add couple of teaspoons of water. While making the filling it may seem to be a bit runny but once baked it will be ok. You may add in some chopped nuts to the filling for some bite. You may store the bread in a paper bag for a day at room temperature.
Cinnamon-Apple Twist Bread
By August 29, 2015Published:
- Yield: 2 loaves
- Prep: 45 mins
- Cook: 35 mins
- Ready In: 2 hrs 40 mins
The soft bread with a sweet filling is a perfect hit with a cup of morning coffee. The shape of the bread is very interesting with twists and swirls. The glaze makes the bread extra special and can be had as a dessert.
- 3 1/4 cup all purpose flour for the dough
- 1/4 cup potato flour or potato flakes
- 3 tablespoons granulated sugar
- 2 teapsoons instant yeast
- 1 teapsoon salt
- 3 tablespoons butter at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk at room temperature
- 1 cup peeled and grated apple for the filling
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 3 tablespoons all purpose flour
- 1 cup powdered sugar for the glaze
- 1 small drop vanilla extract
- 2-3 teapsoon milk or water
- In a large bowl mix all the dry ingredients. Make sure to mix the potato flour with the other ingredients thoroughly so that it does not clump when liquid is added. Next add the butter, vanilla extract, egg and milk and mix until a very soft dough forms. Cover the bowl and let it rest for 30 minutes so that the flour absorbs the liquid fully.
- After the resting time, knead the dough for 10 minutes. The dough should feel slightly sticky and soft. Place the kneaded dough onto a greased bowl and allow to rise in a warm place for about 1 hour or until it is doubled in size.
- While the dough is rising make the filling. In a bowl add the flour,sugar and cinnamon and whisk to mix in well. Toss the grated apples with the lemon juice and add it to the mixture. Mix well.
- Once the dough is doubled, gently inflate the dough and transfer onto a floured surface. Lightly knead to get rid of the gas and then divide into two equal portions. Roll each portion into a 10X12 inch rectangle. Spread half of the filling over the rolled out dough leaving 1/2 inch off the edges. Repeat with the other half.
- Starting with the long side, roll the dough into a log and seal the edges. With a help of a sharp knife or a pizza cutter cut the log in half lengthwise. Place the half logs filled side up side by side on a 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 at least 20-30 minutes.
- Pre heat the oven at 350F during the last rising process. Bake the twisted loaves for about 30-35 minutes or until they are slightly golden brown in color. Transfer the baked loaves onto a cooling rack and let it cool completely.
- Mix all the ingredients to make a glaze and drizzle on top of the baked loaves once they are cooled. Enjoy a slice of cinnamon apple bread with your cup of morning coffee.