Wednesday, September 19, 2012

Caramel Apple Cinnamon Swirl Bread

Apple and pumpkin madness is in full swing here at the Drouin home.
I usually am not much of an apple dessert fan- like I like it, but im not nearly as passionate about apple things as I am pumpkin things.
But I'm trying to not bore you by my hundreds of ways I can think of to consume pumpkin flavored things.
Behold, ooey, gooey bread that screams fall.
Also, If you don't have instant yeast in your life/kitchen yet, go get it now.
I used to be so afraid of making bread until I got this stuff.
Order some  HERE  and you will forever love the process of making bread!

Caramel Apple Cinnamon Swirl Bread
1 cup whole milk
1/3 cup water
1/4 + 2 tsp. sugar (Heaping 1/4 cup)
3 Tbsp. Butter
1 tsp. salt
2 1/2 tsp. instant yeast
4-5 cups flour
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 egg + 1 egg white, beaten well
2 medium apples, peeled and grated

Swirl Filling:
1/4 cup white sugar
1/4 cup packed brown sugar
2 Tbsp cinnamon
2 Tbsp. softened butter

Combine milk, water, sugar, butter and salt in a small sauce pan over medium heat until butter is melted.
Pour into mixing bowl and allow to cool a minutes or two.
Add in 1 1/2 cups flour and yeast. Mix in medium until combine well with wet ingredients.
Add cinnamon and pumpkin pie spice, along with beaten eggs.
Mix in 1/2 cup of flour, along with grated apples.
Keep adding remaining flour 1/2 cup at a time until you have a soft dough that doesn't stick to the side of the bowl but is sticky when you touch it.
Spray another bowl with cooking spray, and move dough to greased bowl.
Cover with hand towel and allow to rise in a warm place for at least an hour. I usually heat up a mug of water for a minute and then put the bowl in the warm microwave.
After the hour is up, dump out onto a surface sprayed with cooking spray, and roll into a long and skinny rectangle.
Spread softened butter all over with the back of a spoon.
Combine, sugars and cinnamon and sprinkle over butter.
Roll up dough as tightly as possible and squish ends to make fit into a greased 9x5" bread pan.
Pre-heat oven to 375.
Allow bread to rise for at least 30 minutes.
Cut 3 slashes in the top when risen.
Bake for 35 minutes.
Allow to cool for 5 minutes before flipping out onto a cooling rack.

Caramel Glaze:
4 Tbsp. butter (1/2 stick)
1 Cup brown sugar, packed
1/2 cup cream
pinch of salt
1 Tbsp. Vanilla
1 cup powdered sugar

Mix butter, brown sugar, cream and salt in a medium saucepan over medium heat. Cook and whisk gently for 5-7 minutes until thickened. Add vanilla and cook another minute.
Remove from heat and whisk in powdered sugar until you have a thickened, smooth glaze.
When bread has cooled for 30 minutes, place on a plate, and pour caramel glaze all over the top.

It's messy. But so good. We loved it!!

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