“Basically just make apple pie filling and cook it down so it’s thick. Make a yeast bread dough. Roll it out, put the apples on half, fold it over (it makes a mess), cut it up and throw it in a pan. Bake at 350 degrees for an hour. Easy peasy. 10x icing on top.”
Oh, Valerie. How I love you –
You bake the most gorgeous, delicious food – and think nothing of it. “Easy peasy.” Just like that – MAGIC!
I learned everything I know from YOU!
Thank you for your inspiration. Thank you for your photos. Thank you for your recipes. Thank you for your food. Thank you for your life-long FRIENDSHIP. Thank you, for YOU! 💕
All sappiness aside – the gushing is over, for now.
I asked her why it’s called Apple Fritter Bread – “Isn’t fritter ‘fried?’ Where does the ‘fry part’ come in?”
It’s really more that it looks like an apple fritter! 😀 I love that!
A fall harvest recipe of sensational sweetness: Apple Fritter Bread.
A quick, yeasted bread, mixed with freshly cooked apples in an “apple pie filling,” and then topped with simple powdered sugar icing, this pull-apart bread is perfect for the cinnamon crisp season.
Apple Fritter Bread
Yeasted Bread:
2 3/4 cups all purpose flour
1/4 cup white sugar
2 1/4 tsp. dry active yeast (1 pkg), proofed in 1/4 cup warm water + 1 tsp. sugar for 10 minutes
1/2 tsp. sea salt
1/3 cup whole milk
4 Tbs. butter
1/4 cup water
1 1/2. tsp vanilla extract
2 large eggs
Stir together 2 cups of the flour, 1/4 cup sugar, proofed yeast, and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment.
In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm, about 1 minute. Stir in the vanilla.
Add the milk mixture to the flour mixture and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour. Add additional flour, as needed, to make a smooth, moist, and just slightly sticky dough.
Place the dough in a large, greased bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.
Apple Pie Filling:
4 medium apples
1/3 cup white sugar
3 Tbs. water
2 Tbs. butter
1 tsp. ground cinnamon
1 Tbs. + 1 tsp. cornstarch
2 Tbs. water
Peel, core, and chop the apples.
Melt butter and cinnamon over medium heat. Stir in apples, sugar, and 3 Tbs. water.
Cover and cook, stirring occasionally, for 4-6 minutes or until very slightly softened.
In a small dish, combine cornstarch and 2 Tbs. water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.
Let bubble 1 minute. Cool.
To Assemble:
Roll out the bread dough. Top half the rolled out dough with the apple pie filling. Fold over the second half of the dough. Chop the mound into chunks.
Prepare a bread loaf pan with butter and toss the chopped bread chunks into the loaf pan.
Bake at 350 degrees for an hour.
“Basically just make apple pie filling and cook it down so it’s thick. Make a yeast bread dough. Roll it out, put the apples on half, fold it over (it makes a mess), cut it up and throw it in a pan. Bake at 350 degrees for an hour. Easy peasy. 10x icing on top.”
Remove from oven and cool for at least an hour.
Remove from pan, transferring to a cooling rack.
Drizzle with with 10x Icing/Glaze before slicing and serving.
10x Icing/Glaze:
1 cup powdered sugar
1 Tbs. whole milk
1 tsp. vanilla extract
In a medium bowl, combine the icing sugar with the milk and vanilla until the mixture is smooth and pours easily off a spoon. Drizzle the glaze over the top of the cooled loaf.
