Friday, November 2, 2012

Apple Fritter Bread

Since it's apple harvest time, I will be trying out some new apple recipes.  This is the first recipe I tried.  It is best warm, out of the oven.  John LOVED this bread.  He said it was better than eating an apple fritter.
John's Rating: 9

Recipe from: Flour Me with Love (She has lots of step-by-step photos if you need them)

3 C flour
1 package yeast
1/4 tsp. salt
1/2 C brown sugar
1/4 C water
1 egg, beaten
3/4 C milk
1/4 C butter

6 small apples, peeled & diced
1 Tbsp. lemon juice
1 C brown sugar
1 tsp. vanilla
2 Tbsp. butter
1 tsp. cinnamon
1 tbsp. cornstarch

1 Tbsp. butter, softened
1 tsp. vanilla
3/4 C powdered sugar
3 tsp. half & half (I used  milk instead)
 In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon & cornstarch until mixture is thickened.  Set aside to cool.
Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.
Put flour, yeast, brown sugar and salt in a bowl, mix well.
Add the water, egg and milk/butter mixture.

Mix until dough forms into a ball; knead for an additional five minutes.
Preheat oven to 350.
On a well floured surface, roll dough into a rectangle. 
Evenly spread apple mixture over dough.
Cut dough into even squares (I cut 20 squares).

Carefully stack pieces of dough onto each other forming four piles.(use a spatula, it makes stacking much easier!)

Place piles of dough into prepared pan.
Bake 45-50 minutes; until golden brown.  Wait a few minutes and  remove from pan.

Mix butter, vanilla and powdered sugar into a bowl.  Add half & half; stir until you get a creamy consistency. 

Pour on glaze and allow to setup for a few minutes.

Pull some apart and enjoy!



  1. This would be so yummy to snack on while making Thanksgiving dinner!

  2. Yes, it would. It also makes your house smell great when you cook it :) Perfect way to kick off some baking!

  3. I'm so happy you enjoyed the bread! Thank you for linking back to my site as well, it is greatly appreciated :)