Description
Homemade apple twist bread blends classic German baking traditions with sweet cinnamon notes. Warm slices complement afternoon coffee while promising comforting flavors for passionate home bakers.
Ingredients
Scale
- 3 ¼ cups (409 g) all-purpose flour
- 1 ½ tsps instant yeast
- 1 cup + 2 tbsps (250 ml) room-temperature or lukewarm milk
- 1 large egg
- 3 tbsps (45 ml) soft butter
- ¼ cup (30 g) potato flour OR ½ cup + 1 tbsp dry instant mashed potatoes, unflavored
- 3 tbsps (36 g) granulated sugar
- 1 ¼ tsps salt
- 1 tsp vanilla extract
- 1 cup (140 g) peeled, grated apple
- ½ cup (100 g) granulated sugar
- 3 tbsps (23 g) cornstarch OR 2 tbsps instant ClearJel
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/8 tsp salt
- 1 cup (100 g) chopped walnuts or pecans (optional)
- 1 cup (120 g) powdered sugar
- 1 to 2 tbsps (15–30 ml) water or apple juice or 2 to 4 tbsps (30–60 ml) heavy cream
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Dough Preparation: Whisk dry ingredients in a large mixing bowl. Incorporate softened butter, vanilla extract, egg, and milk until a rough dough forms. Let the dough rest for 30 minutes to enhance gluten development and moisture absorption.
- Kneading and Proofing: Knead the dough on a floured surface until smooth and slightly tacky. Transfer to a greased bowl, cover with a towel, and allow to rise for 1.5-2 hours or until doubled in volume.
- Apple Filling Creation: Grate apples and immediately toss with lemon juice. Blend in sugar, cornstarch, salt, and cinnamon. Gently cook the mixture over low heat until thickened, then cool completely to room temperature.
- Dough Shaping: Divide risen dough into two equal portions. Roll each into a 10×12 inch rectangle. Spread cooled apple filling evenly, optionally sprinkle nuts. Roll each rectangle into a log, sealing edges carefully.
- Braiding Technique: Slice each log lengthwise into four strips. Intertwine two strips to create an intricate braided pattern. Position the twisted loaves on a parchment-lined baking sheet, leaving space between them.
- Final Proofing and Baking: Allow loaves to rise for 1-2 hours. Preheat oven to 350°F (175°C). Bake for 30-40 minutes, covering with foil if browning too quickly. Confirm doneness by checking internal temperature of 190°F (88°C).
- Finishing Touches: Remove from oven and cool on a wire rack for one hour. Drizzle with prepared glaze. Serve fresh or store in an airtight container for later enjoyment.
Notes
- Master Dough Resting: Allow 30-minute initial rest to develop gluten and improve bread texture, enhancing overall flavor and structure.
- Precise Proofing Time: Monitor first and second rise carefully; 90-120 minutes for initial rise and 60-120 minutes for final rise ensure optimal bread volume and softness.
- Apple Filling Trick: Immediately toss grated apples with lemon juice to prevent browning and create a vibrant, fresh filling that maintains color and prevents oxidation.
- Baking Temperature Control: Watch bread closely during baking; tent with foil if surface browns too quickly and ensure internal temperature reaches 190°F for perfectly cooked bread.
- Prep Time: 3 hours
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 397
- Sugar: 27 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 37 mg