Apple Fritter Bread

Name: Apple Fritter Bread
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 20 servings
Ingredients: ¾ cup milk; ¼ cup salted butter; 3 cups all-purpose flour; 1 Tablespoon active dry yeast; ½ cup brown sugar; ¼ teaspoon salt; ¼ cup apple cider or water; 1 large egg; 3-4 apples; 1 cup brown sugar; 2 Tablespoons salted butter; 1 Tablespoon lemon juice; 1 teaspoon vanilla; 1 teaspoon cinnamon; 2 Tablespoons cornstarch; ¾ cup powdered sugar; 1 Tablespoon salted butter; 3 teaspoons apple cider or milk; 1 teaspoon vanilla

User Reviews

5.0

150 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs 15 mins
Servings
20 servings
Calories
188 kcal
Course
Breakfast
Cuisine
American

Apple Fritter Bread

Felix Long

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This delicious Apple Fritter Bread is the perfect way to enjoy chunks of juicy apples and a cinnamon sugar mixture baked into a soft, moist bread form. Topped with a sweet glaze, it’s the ultimate comforting treat for fall flavors and apple season. Whether for breakfast or dessert, this recipe will have you savoring every slice!

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Ingredients

Servings

Dough

¾ cup milk
¼ cup salted butter
3 cups all-purpose flour
1 Tablespoon active dry yeast
½ cup brown sugar
¼ teaspoon salt
¼ cup apple cider or water
1 large egg lightly beaten

Apple Filling

3-4 apples peeled & diced
1 cup brown sugar
2 Tablespoons salted butter
1 Tablespoon lemon juice
1 teaspoon vanilla
1 teaspoon cinnamon
2 Tablespoons cornstarch

Glaze

¾ cup powdered sugar
1 Tablespoon salted butter melted
3 teaspoons apple cider or milk
1 teaspoon vanilla

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Instructions

Dough

Prepare the dough by first heating the milk in a small saucepan until hot and bubbles appear around the edges of the pan, but do not bring to a boil. Add the butter to the hot milk and stir until completely melted, then allow to cool slightly.
In a large bowl, combine the flour, yeast, brown sugar and salt and mix well. Add the apple cider or water, beaten egg, and the warm milk/butter mixture. Stir until the dough forms into a ball and then knead for five minutes, until smooth. This can be done in a stand mixer using a dough hook.
Transfer the dough to a clean, oiled bowl and cover with plastic wrap. Allow to rise until doubled, about 1 hour.

Apple Filling

While the dough is rising, prepare the apple filling by combining the diced apples, brown sugar, butter, lemon juice, vanilla, cinnamon and cornstarch in a large skillet and cooking over medium heat, stirring occasionally, until the apples soften and release their juices. The juices will thicken slightly from the cornstarch, but it will still be very syrupy.
Remove from heat and allow to cool while the dough rises.

Assembly

Prepare 2 large bread pans with a parchment paper sling.
Divide the dough into two equal-sized portions. On a very clean, lightly floured surface, roll out one portion of dough into a rectangle. Evenly spread half of the apple filling mixture, including juices, over the dough. Roll the dough starting from the long edge, cinnamon-roll style. Don't worry about the syrup leaking out too much as you roll.
Using a bench scraper or sharp knife, cut the loaf diagonally in 1-inch slices, then change your angle and cut again in the other direction, creating an "X" pattern and slicing the rolled dough into small chunks.
Scoop the chunks of dough and apple filling into the prepared bread pan, using the bench scraper to scoop up and add any spilled syrup into the pan. This part gets messy but it's the best way I've found to make sure there is even distribution of apples and syrup throughout the bread loaf. Repeat with the remaining bread dough and apple filling, then cover the loaves lightly with plastic wrap and let rise for 30 minutes.
Heat oven to 350°F. Bake loaves for 35-45 minutes, until brown on top and cooked through. When done, immediately remove the loaves of bread from the pans and place on wire racks.
Prepare the glaze by whisking together the powdered sugar, butter, vanilla and apple cider or milk in a bowl. Drizzle over the top of both loaves of warm bread and allow to set before slicing.

Notes

Apple juice may be substituted for apple cider, although I prefer the stronger, more concentrated flavor of apple cider.
Store: Wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay fresh for 2-3 days at room temperature.
Freeze: To freeze, skip the glaze and wrap the bread tightly in aluminum foil. Place in a plastic bag, then freeze for up to 3 months.
Reheat: Thaw frozen bread at room temperature. Warm slices in the toaster or a loaf in the oven at 300°F for 10-15 minutes.
Make Ahead: Assemble the loaves and let them rise in the fridge overnight. Bring them to room temperature before baking for fresh-baked bread without the morning rush.