Description
Apple Fritter Bread is a delightful twist on classic apple fritters, combining a soft yeast dough filled with a sweet, cinnamon-spiced apple filling and finished with a smooth vanilla glaze. This American-style baked bread is perfect for breakfast or a sweet snack, featuring tender dough chunks swirled with juicy apple filling and a sugary glaze for the ultimate comfort treat.
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 extract
- 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 extract
Instructions
- Prepare Dough: Heat the milk in a small saucepan until hot and bubbles form around the edges, but do not boil. Add ¼ cup salted butter to the hot milk and stir until melted. Let cool slightly to prevent killing the yeast.
- Mix Ingredients: In a large bowl, combine 3 cups all-purpose flour, 1 Tablespoon active dry yeast, ½ cup brown sugar, and ¼ teaspoon salt. Add ¼ cup apple cider or water, 1 large beaten egg, and the warm milk-butter mixture. Stir until a dough forms and knead for 5 minutes until smooth, using hands or a dough hook on a stand mixer.
- First Rise: Transfer dough to a clean, oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare Apple Filling: While dough rises, combine 3-4 diced apples, 1 cup brown sugar, 2 Tablespoons salted butter, 1 Tablespoon lemon juice, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 2 Tablespoons 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 let cool.
- Prepare Pans: Line two large bread pans with parchment paper sling for easy removal.
- Shape Loaves: Divide risen dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle. Evenly spread half the apple filling, including juices, over dough. Roll up the dough from the long edge like a cinnamon roll. Cut the rolled dough diagonally in 1-inch slices, then cut again in the other direction forming an 'X' pattern, creating small chunks.
- Fill Pans: Scoop chunks of dough and apple filling into prepared bread pan, scraping up any syrup. Repeat with second dough portion and filling. Cover pans lightly with plastic wrap and let rise 30 minutes.
- Bake: Preheat oven to 350°F. Bake loaves for 45 minutes until brown on top and cooked through. Remove from pans immediately and place on wire racks to cool slightly.
- Prepare Glaze: Whisk together ¾ cup powdered sugar, 1 Tablespoon melted salted butter, 3 teaspoons apple cider or milk, and 1 teaspoon vanilla. Drizzle over warm loaves and allow glaze to set before slicing.
Notes
- Apple cider can be substituted with apple juice, though cider offers a stronger flavor.
- Store bread tightly wrapped at room temperature for 2-3 days.
- Freeze unglazed bread wrapped in foil and plastic bag for up to 3 months; thaw before glazing and serving.
- Reheat slices in a toaster or whole loaf in a 300°F oven for 10-15 minutes.
- For make ahead, assemble loaves and let rise overnight in the refrigerator; bring to room temperature before baking for fresh bread without morning rush.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
