Apple Fritter Bread
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5
100 reviews
Excellent
Apple Fritter Bread
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Apple Fritter Bread is a yeast-risen sweet bread filled with tender diced apples cooked with brown sugar, cinnamon, and vanilla, then topped with a smooth apple cider glaze. The bread combines soft dough with a moist, flavorful filling and a lightly sweet glaze, making it a comforting treat perfect for breakfast or snacks.
Description
This Apple Fritter Bread recipe features a soft yeast dough enriched with butter and brown sugar, providing a tender crumb. The apple filling is prepared by cooking diced apples with brown sugar, butter, lemon juice, vanilla, cinnamon, and cornstarch, which creates a thick, flavorful mixture that swirls through the bread. Baking the assembled loaf yields a fragrant bread with pockets of sweet, spiced apple.
The loaf is finished with a glaze made from powdered sugar, melted butter, apple cider, and vanilla, adding a smooth, subtly tangy sweetness that enhances the apple flavor.
It can be stored tightly wrapped at room temperature for a few days or frozen without the glaze for up to three months. For best results, thaw frozen bread completely and warm before serving. The dough can also be prepared ahead and refrigerated overnight for a convenient fresh-baked bread option.
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Ingredients
Dough
- ¾ cup milk
- ¼ cup butter salted
- 3 cups all-purpose flour
- 1 Tablespoon active dry yeast
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ cup apple cider or water
- 1 egg lightly beaten, large
Apple Filling
- 3-4 apple peeled & diced
- 1 cup brown sugar
- 2 Tablespoons butter salted
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 Tablespoons cornstarch
Glaze
- ¾ cup powdered sugar
- 1 Tablespoon butter melted, salted
- 3 teaspoons apple cider or milk
- 1 teaspoon vanilla
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 can replace apple cider, but cider adds a more concentrated flavor.
- Store baked bread wrapped at room temperature for 2-3 days to keep it fresh.
- Freeze unglazed bread tightly wrapped for up to 3 months; thaw fully before reheating.
- Reheat slices in a toaster or warm the whole loaf at 300°F for 10-15 minutes for best texture.
- The dough can rise overnight in the refrigerator for a make-ahead baking option; bring to room temperature before baking.
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Saturated Fat
2g
(10%)
Cholesterol
16mg
(5%)
Sodium
66mg
(3%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 66mg | 3% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
100 reviews
Excellent
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