CINNAMON-APPLE TWIST BREAD

[charisstoma]

http://www.kingarthurflour.com/recipes/cinnamon-apple-twist-bread-recipe

Cinnamon-apple Twist Bread

This is bread with a twist — literally. Rolling the filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance. This versatile recipe allows you to make a cinnamon-y apple bread for breakfast or dessert, or a batch of rolls to accompany hot soup at lunchtime.

PREP 20 mins. BAKE 30 mins. to 35 mins. TOTAL 4 hrs
YIELD 2 loaves or 2 dozen rolls



DOUGH

3 1/4 cups Unbleached All-Purpose Flour (390g)
1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes, unflavored (43g)
3 tablespoons granulated sugar (35g)
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons soft butter (43g)
1 teaspoon vanilla extract or Buttery Sweet Dough Flavor
1 large egg
1 cup room-temperature or lukewarm milk (227g)

FILLING
1/2 cup granulated sugar (227g)
3 tablespoons cornstarch
1 teaspoon cinnamon
1 cup (170g) peeled, grated apple (1 to 2 large apples = (283g to 340g))
1 tablespoon lemon juice (14g)
1 cup chopped walnuts or pecans, optional (14g)

GLAZE
1 cup confectioners' sugar (113g)
1 teaspoon vanilla extract
1 to 2 tablespoons (14g to 28g) water OR 2 to 3 tablespoons (56g to 85g) heavy cream


Instructions

To make the dough: Whisk together all of the dry ingredients, then add the butter, flavor, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise.

To make the filling: While the dough is rising, make the filling. If you're using ClearJel, whisk together the sugar, ClearJel, and cinnamon. Toss the grated apple with the lemon juice, then add that to the sugar mixture. Mix well, and set aside.

To make the filling using cornstarch: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar and cornstarch, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer.
Simmer, stirring, until the mixture thickens, 1 to 2 minutes. Remove from the heat, and set aside to cool.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. If adding chopped nuts, sprinkle them evenly over the filling.

Starting with a long side, roll the dough into a log, sealing the edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or 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 1 to 2 hours.

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 35 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves or rolls once they're cool.

TIPS FROM OUR BAKERS

For a slightly softer loaf, replace the all-purpose flour in the dough with our Pastry Flour Blend. Reduce the milk in the dough to 7/8 cup.

Want to increase the loaf's shelf life? Add 1 tablespoon granular lecithin to the dough.

Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly with greased plastic wrap, and refrigerate overnight. Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will probably take a couple of hours. Bake and finish as directed.

To make apple swirl rolls: Follow the directions above to the point where you've rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1" slices. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2" apart for crustier rolls. Allow the rolls to rise until they're puffy. Bake as directed, reducing the baking time to 18 to 20 minutes. Drizzle with glaze, if desired.

Nutrition

Serving Size 1 slice Servings Per Batch 24
Calories 136
Calories from Fat
Total Fat 2g
Saturated Fat
Trans Fat
Cholesterol 13mg
Sodium 120mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 11g
Protein 3g