Cinnamon Apple Twist Bread Recipes

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CINNAMON APPLE TWIST BREAD



Cinnamon Apple Twist Bread image

Cinnamon Apple Twist Bread is a warm and soft, airy bread with strips of cinnamon apple throughout making this loaf a showstopper!

Provided by URBAN BAKES

Number Of Ingredients 17

3 1/4 cups all-purpose flour
1/2 cup mashed potato flakes or 1/4 cup potato flour
3 tablespoons granulated sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons soft unsalted butter
1 teaspoon pure vanilla extract
1 large egg
1 cup milk
1/4 cup granulated sugar
2 tablespoons of Pie Filling Enhancer or Instant Clearjel or 3 tablespoons all-purpose flour*
1 teaspoon cinnamon
1 to 2 large apples
1 tablespoon lemon juice
1 cup powdered sugar
1 teaspoon boiled cider or pure vanilla extract
1 to 2 tablespoons water or 2 to 3 tablespoons heavy cream

Steps:

  • In stand mixer bowl, whisk together flour, potato flakes or potato flour, sugar, yeast and salt. Place bowl on stand mixer fitted with a dough hook attachment, add butter, vanilla, egg and milk. Allow mixer to run for 5 to 7 minutes or until a shaggy dough forms.
  • Cover the bowl and allow the dough to rest for 30 minutes.
  • In the meantime, spray a large bowl with cooking oil; set aside. Remove dough onto a lightly floured surface and knead for 10 minutes. Note: it should feel soft and slightly sticky. If the dough is dry, sprinkle 1 or 2 tablespoons of water; continue kneading.
  • Place the dough into the greased bowl, turning the dough to allow all sides to be lightly oiled. Lightly cover bowl and allow dough to rise to about double in size, about 1 ½ to 2 hours.
  • In a medium bowl, whisk together ¼ cup sugar, Pie Filling Enhancer. Note: if using Clearjel or all-purpose flour, add an additional ¼ cup sugar, and cinnamon; set aside.
  • Grate apples (discard stem and core) and place in a separate medium bowl. Toss with lemon juice. Then, toss with the filling enhancer-cinnamon-sugar mixture; set aside.
  • Using a bench scraper, divide dough in half over a lightly floured surface. Using a rolling pin, roll each half into a 10" x 12" rectangle. Spread apple filling over the rolled out doughs, leaving a 1-inch margin on all sides.
  • Starting with the long side, roll the dough into a log and seal the edge with a light pinch. Using the bench scraper, cut the logs lengthwise to create 2 thinner (half) logs; total of 4 (half) logs. Transfer logs onto a parchment-lined baking sheet; keep the filling side up.
  • Place 2 logs side-by-side, start from the center, twist or "braid" the logs to each end. Tuck ends under and pinch to seal. Allow to rest until oven is ready.
  • Heat oven to 350 degrees F. Bake for 30 to 35 minutes or until lightly browned. Check at the 20-minute mark to ensure bread has not browned too quickly. If so, tent aluminum foil to cover.
  • Remove bread from over and allow to cool for about an hour before glazing and serving.
  • In a small bowl, whisk powdered sugar, boiled cider or vanilla and heavy cream or water until smooth. Drizzle glaze over bread loaves, slice and enjoy!

CINNAMON APPLE TWIST BREAD



Cinnamon Apple Twist Bread image

Provided by Beeta @ Mon Petit Four

Number Of Ingredients 16

3 1/2 c all-purpose flour
3 tbsp granulated sugar
1 1/2 tsp dry active yeast
1 1/4 tsp salt
3 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 large egg
1 c whole milk, 105°F-110°F
1/2 c granulated sugar
3 tbsp all-purpose flour
1 tsp cinnamon
1 c peeled, grated apple
1 tbsp lemon juice
1 c confectioners' sugar
1 tsp vanilla
1 tbsp to 2 water or milk

Steps:

  • You'll want to first start off by creating the dough. Begin by pouring the milk into a glass bowl or glass measuring cup; heat until the milk reaches 105°F to 110°F when tested with a thermometer. Add a tablespoon of the granulated sugar and the active yeast; give the mixture a stir and let it rest for 5 minutes.
  • After 5 minutes, the yeast mixture should be frothy. Add in the egg, vanilla extract, and melted butter and whisk to combine. In a separate large bowl, combine the flour, remaining 2 tablespoons of granulated sugar, and salt. Create a well in the center of the dry ingredients, then pour the wet ingredients into this well. Use a wooden spoon to combine everything together; stir until you've created a shaggy dough. Let the dough rest for 30 minutes so that it has a chance to absorb the
  • liquid in the dough and, therefore, become easier to knead.
  • After the dough has rested, knead the dough using a stand mixer and the hook attachment for a few minutes until the dough pulls away from the sides of the bowl. Alternatively, you can knead the dough by hand for several minutes until a smooth, sticky dough is created. If your dough seems too dry, stream in a few teaspoons of water while kneading.
  • Grease a large bowl before placing your dough into the bowl. Roll the dough around in the bowl so that the entire surface of the dough is covered in the grease. Cover the bowl tightly with a sheet of plastic wrap, and let the dough rest for 1 to 1 1/2 hours in a warm, draft-free place (see note).
  • While the dough is rising, create your filling by simply mixing all the filling ingredients together; set aside. Turn out half of your dough onto a lightly floured surface. Roll the dough out into a 10" by 12" rectangle. Spread half of the filling all over the rectangle of dough, leaving a 1/2 inch border clear all around the edges of the rectangle.
  • Grab one of the long sides of the dough rectangle and roll in a typewriter-like motion towards the opposite long side (like you would a cinnamon roll or jelly roll). Take a very sharp knife and cut the log of filled dough straight down the middle, vertically. You want to end up with two skinnier logs. Place the dough logs next to each other with the exposed filling side facing up. Begin braiding the two logs together until you've got one large twist. Pinch the ends of the twist to keep the braiding intact. Transfer the twist to a parchment paper-lined baking sheet; repeat this entire step for the remaining half of dough.
  • Place a light kitchen towel over the twists and let them rest on the baking sheet for 15 minutes. Preheat your oven to 350°F and bake the twists for 30 to 35 minutes, or until the tops are lightly golden. Check the twists at the 20 minute mark to make sure the edges aren't browning too much. If they are, tent a sheet of aluminum foil over the twists and let them continue to bake, covered, for the rest of the baking time.
  • Let the twists slightly cool on the baking sheet for 10 minutes before transferring to a wire rack to further cool (about 30 to 45 minutes). While the twists are cooling, whisk together the ingredients for the glaze; the glaze should flow like thick lava. Drizzle the glaze over the cooled twists.

Nutrition Facts : ServingSize 1 Servings

CINNAMON-APPLE TWIST BREAD



Cinnamon-Apple Twist Bread image

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 lovely swirled appearance.

Provided by Annacia

Categories     Yeast Breads

Time 2h30m

Yield 2 loaves

Number Of Ingredients 18

3 1/4 cups unbleached all-purpose flour
1/4 cup potato flour or 1/2 cup dried potato flakes
3 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons butter
1 teaspoon vanilla
1 large egg
1 cup milk
1/2 cup sugar
3 tablespoons 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 powdered sugar
1 teaspoon vanilla
1 -2 tablespoon water
heavy cream

Steps:

  • 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.
  • 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, flour, cinnamon. (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 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 Facts : Calories 1700, Fat 27.3, SaturatedFat 15, Cholesterol 155.9, Sodium 1725.3, Carbohydrate 329.1, Fiber 12.4, Sugar 136.1, Protein 35.8

APPLE CINNAMON BREAD



Apple Cinnamon Bread image

We're confident that anyone who tries this will be thrilled. The bread has a hearty texture and sweet, home-baked flavor, but none of the fat and calories. -Liz Titler, Madison, Ohio

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 16

3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large eggs, room temperature
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
3 cups chopped peeled tart apples
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
2 tablespoons chopped walnuts
1/3 cup cold butter

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, whisk eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples. Transfer to two greased 8x4-in. loaf pans., For topping, combine flour, sugar and walnuts; cut in butter until crumbly. Sprinkle over batter., Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 200 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

FRESH APPLE-CINNAMON BREAD



Fresh Apple-Cinnamon Bread image

This is a great apple-cinnamon bread made with fresh apples. Roma, Gala, and McIntosh are excellent apple varieties to use in this bread.

Provided by DTREAKLE

Time 1h10m

Yield 16

Number Of Ingredients 11

2 cups white sugar
¾ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups all-purpose flour
4 cups peeled and diced apples
1 ½ cups chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
  • Whisk sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder together in a large mixing bowl. Stir in flour just until evenly mixed. Add apples and walnuts; stir until well blended. Pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 55 to 65 minutes.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 43 g, Cholesterol 23.3 mg, Fat 18.3 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 241.3 mg, Sugar 28.7 g

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