Description
Delicious Apple Fritter Bread combines a soft, yeasted dough with a sweet apple filling and a vanilla glaze, perfect for a comforting breakfast or snack.
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 Dough: Heat the milk in a small saucepan until hot with bubbles around the edges but do not boil. Add the butter and stir until melted, then cool slightly. In a large bowl, combine flour, yeast, brown sugar, and salt. Add apple cider or water, beaten egg, and warm milk-butter mixture. Stir until dough forms a ball, then knead for 5 minutes until smooth. You can use a stand mixer with a dough hook.
- First Rise: Transfer dough to an oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
- Make Apple Filling: While 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 into a syrup. Remove from heat and let cool.
- Prepare Pans and Roll Dough: Line two large bread pans with parchment paper slings. Divide dough into two equal portions. On a floured surface, roll one portion into a rectangle. Spread half the apple filling evenly over the dough, including juices. Roll dough from the long edge like a cinnamon roll.
- Cut and Arrange: Using a bench scraper or sharp knife, cut the rolled dough diagonally into 1-inch slices, then crosscut to create an “X” pattern, slicing the dough into chunks. Scoop chunks and apple filling into prepared bread pan, including syrup. Repeat with remaining dough and filling in the other pan. Cover loaves with plastic wrap and let rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake loaves for 45 minutes until browned on top and fully cooked. Remove from pans and cool on wire racks.
- Make Glaze: Whisk powdered sugar, melted butter, vanilla, and apple cider or milk until smooth. Drizzle over warm bread and let set before slicing.
Notes
- Apple juice can substitute apple cider, but cider has a stronger flavor.
- Store bread wrapped tightly at room temperature for 2-3 days.
- To freeze, skip glaze, wrap in foil and plastic bag; freeze up to 3 months.
- Thaw frozen bread at room temperature; warm in toaster or oven at 300°F for 10-15 minutes.
- For make-ahead, assemble and refrigerate dough overnight; bring to room temperature before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
