Description
Apple Fritter Bread is a deliciously moist, cinnamon-spiced bread filled with tender apple chunks cooked in a sweet syrup and topped with a smooth vanilla glaze. This comforting treat combines the flavors of classic apple fritters in a soft bread form, perfect for breakfast or brunch.
Ingredients
Scale
Dough
- 3/4 cup milk
- 1/4 cup salted butter
- 3 cups all-purpose flour
- 1 Tablespoon active dry yeast
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup apple cider or water
- 1 large egg, lightly beaten
Apple Filling
- 3-4 apples peeled and diced
- 1 cup brown sugar
- 2 Tablespoons salted butter
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 Tablespoons cornstarch
Glaze
- 3/4 cup powdered sugar
- 1 Tablespoon salted butter, melted
- 3 teaspoons apple cider or milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: Heat the milk in a small saucepan until hot and bubbles appear around the edges, but do not boil. Add the butter and stir until fully melted. Allow to cool slightly.
- Mix and Knead Dough: In a large bowl, combine the flour, yeast, brown sugar, and salt. Add the apple cider or water, beaten egg, and warm milk/butter mixture. Stir until the dough forms a ball, then knead for 5 minutes until smooth, either by hand or using a stand mixer with a dough hook.
- First Rise: Transfer the dough to a clean, oiled bowl and cover with plastic wrap. Let it rise until doubled in size, about 1 hour.
- Prepare the 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 into a syrup. Remove from heat and let cool.
- Assemble the Loaves: Prepare two large bread pans lined with parchment paper. Divide dough in half and roll each portion on a floured surface into a rectangle. Spread half of the apple filling evenly over each. Roll the dough up tightly from the long edge like a cinnamon roll.
- Cut and Arrange Dough Chunks: With a sharp knife or bench scraper, cut each rolled dough diagonally into 1-inch slices, then cut again in the opposite diagonal to create small chunks. Scoop chunks and syrup into prepared pans, distributing apples and syrup evenly.
- Second Rise: Cover pans lightly with plastic wrap and let rise for 30 minutes.
- Bake: Preheat oven to 350°F. Bake loaves for 45 minutes until golden brown and fully cooked through. Remove from pans immediately and place on wire racks.
- Prepare and Apply Glaze: Whisk powdered sugar, melted butter, vanilla, and apple cider or milk in a bowl. Drizzle glaze over warm loaves and allow to set before slicing and serving.
Notes
- Apple cider adds a richer, more concentrated flavor compared to apple juice, but juice can be used as a substitute.
- Store wrapped tightly in plastic wrap or an airtight container at room temperature for 2-3 days.
- For freezing, omit the glaze, wrap tightly in foil and plastic, and freeze for up to 3 months.
- Reheat frozen bread by thawing at room temperature and warming slices in a toaster or whole loaf in a 300°F oven for 10-15 minutes.
- For make-ahead convenience, assemble loaves and allow them to rise in the refrigerator overnight. Bring to room temperature before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
