Cinnamon-Apple Twist Bread

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Cinnamon-Apple Twist Bread

star rating (35) rate this recipe »
Published prior to 2008

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.

Dough
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

Filling
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

Glaze
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.

Reviews

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  • star rating 03/23/2015
  • Colleen from Takoma Park, MD
  • I've made this over and over again, and it's quite wonderful. It's one of my favorite recipes.
  • star rating 01/16/2015
  • Helen from MA
  • Made half into the twist and rolls with other half. Twist got puffy but didn't rise much after shaping and flattened after baking. I used SAF Gold yeast since this is a rich dough. Had to bake for about 45 minutes because center of twist just would not firm up while ends were over browning even though I had tented with foil. I agree with another baker that the 3T of clear jell is too much even though I had more than 1 cup of apple. The rolls baked exactly in 20 minutes and turned out just fine. Not sure why the different result between twist and rolls but there it is.
    I'm guessing this had to do with the different density of the twist vs. the rolls. This would account for the longer baking time and the difficulty getting the twist to rise properly. A looser twist may rise better and bake more quickly. Barb@KAF
  • star rating 12/04/2014
  • from
  • star rating 11/24/2014
  • from
  • star rating 10/19/2014
  • Helen from las vegas
  • Bread tasted wonderful but my twisted rolls flattened. Is there a way too fix that? Thank you
    There is a good chance the bread over rose in the second rise. Cut back the rising time next time. Elisabeth@KAF
  • star rating 09/30/2014
  • Jessica from Jericho, VT
  • I am about to try this recipe. Though is sounds *delicious* and I appreciate the unusual ingredients being optional, It would be very helpful to include extra diagrams or photos, to help visualize the cutting and folding during assembly.
  • star rating 09/29/2014
  • ponytail from KAF Community
  • It was wonderful, tasty apple bread. My loaf didn't come out like the one in the picture but I guess I didn't know how to shape it correctly. Thank you very much for posting
  • star rating 07/30/2014
  • Lady of Shallots from KAF Community
  • On the whole, I was disappointed by this recipe, namely because the bread was less than satisfactory. At every stage, from dough to finished, it pretty much smelled and tasted like, well, flour and yeast - and in the way you do not want your bread to taste like those two essential ingredients. I was still tasting a raw, harsh yeast in the baked product - pretty mediocre. That said, given a better bread recipe, this would be amazing. I will definitely be coming back to it (using a different bread base) for the filling and the glaze, which on their own I would give 5 stars. Huge potential here, for sure.

    We're so sorry you were disappointed with the flavor of this bread dough. It definitely shouldn't have a raw or "yeasty" flavor when finished baking, especially with all those extra ingredients like the potato flour, butter and eggs. It sounds like there may have been something off with one of your ingredients and that a little longer bake may have helped as well, but please feel free to give our Baker's Hotline a call at 855-371-223 if you'd like to try to find a solution for your dough's flavor adjustments the next time around. Happy Baking! Jocelyn@KAF

  • 06/27/2014
  • Teresa from NC
  • I was just about to make this and had a question. In the dough ingredients, is the butter melted or at room temperature?
    butter, in recipes, is always assumed to be soft unless otherwise noted to be melted or cold. ~Amy
  • star rating 05/04/2014
  • member-apita2remember from KAF Community
  • I have never made a pasty before. The instructions were concise and easy to follow. I used the Baker's Cinnamon Filling mix and the Instant ClearJel powder in addition to the other ingredients to make the filling. I served it to dinner guests for dessert and they wanted to know where I bought them from. When I told them I made them, they said they thought I had purchased them! Thanks KAF for your recipe directions which gave me the confidence to make this wonderful recipe!
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