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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 lively 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.
3 1/4 cups (13 to 13 3/4 ounces) Mellow Pastry Blend or KingArthur Unbleached All-Purpose Flour
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup dried potato flakes
1 heaping tablespoon (1/2 ounce) granular lecithin (optional)
3 tablespoons (1 1/4 ounces) sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons (1 1/2 ounces) butter
1 teaspoon vanilla OR Sweet Dough Flavor OR Princess Cake Flavor
1 large egg
1 cup (8 ounces) milk
1/2 cup (3 3/4 ounces) sugar
3 tablespoons (3/4 ounce) Instant ClearJel® powder or unbleached all-purpose flour
1 teaspoon cinnamon
1 cup peeled, grated apple (1 to 2 large apples, 10 to 12 ounces whole)
1 tablespoon lemon juice
1 cup (4 ounces) glazing or confectioners' sugar
1 teaspoon vanilla
1 to 2 tablespoons water OR 2 to 3 tablespoons heavy cream
Manual/Mixer Method: Mix all of the dry ingredients in a large bowl. Note: It’s important to distribute the potato flour (or flakes) throughout the dry ingredients so it/they won’t clump when the liquid is added. Add the butter, flavoring, egg and milk, then mix until a shaggy dough forms. 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. Add a couple of tablespoons of water if the dough feels firm or dry. 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.
Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water, as necessary; it should be smooth and somewhat sticky. Allow the machine to complete its cycle.
Filling: While the dough is rising, make the filling. Whisk together the sugar, ClearJel powder and cinnamon. (You may substitute 3 tablespoons of flour for the ClearJel; the filling will be runny, but it will firm up when baked.)
Toss the grated apples with the lemon juice, then add that to the ClearJel and sugar mixture. Mix well, and set aside.
Assembly: 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-inch rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2-inch margin clear of filling along all sides.
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 Make 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-inch slices. Place the slices cut side up (and down) in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise till they’re puffy.
Baking: Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 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.
Glaze: Mix together all of the glaze ingredients and drizzle it over the loaves or rolls once they’re cool. Yield: 2 loaves or about 24 rolls.
Nutrition information per serving (1 slice, 1/12 of loaf, or 1 roll, 52g): 136 cal, 2g fat, 3g protein, 15g complex carbohydrates, 11g sugar, 1g dietary fiber, 13mg cholesterol, 120mg sodium, 80mg potassium, 24RE vitamin A, 1mg vitamin C, 1mg iron, 16mg calcium, 36mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 6, Autumn 2001 issue.