Cinnamon Apple Twist Bread

By King Arthur Test Kitchen · kingarthurbaking.com

Makes 2 loaves (24 servings)

Two braided yeast loaves swirled with cinnamon-spiced grated apple filling, finished with a vanilla glaze.

prepPreheat oven to 350°F / 175°C
prepGrease or line a baking sheet with parchment
390 g all-purpose flour	Whisk dry, mix in wet to shaggy dough	Knead smooth; rise 1½–2 hrs		Roll dough, spread filling & nuts	Roll up, split, twist; rise 1–2 hrs	Bake 350°F / 175°C, 30–40 min; cool 1 hr	Drizzle glaze over cooled loaves
43 g potato flour or 43 g potato flakes
35 g granulated sugar (for the dough)
1 1/2 teaspoons instant yeast
8 g table salt (for the dough)
43 g butter, softened
1 teaspoon vanilla extract (for the dough)
1 large egg
1 cup plus 255 g / 265 ml milk, lukewarm
1 cup / 170-227 g peeled, grated apple	Toss apple with lemon juice	Stir in sugar, cornstarch, salt, cinnamon	Simmer 1–2 min until thick; cool
14 g lemon juice
99 g granulated sugar (for the filling)
21 g cornstarch or 21 g Instant Clearjel
1/8 teaspoon table salt (for the filling)
1 teaspoon ground cinnamon
113 g chopped walnuts or pecans (optional)
113 g confectioners' sugar	Mix glaze
1 teaspoon vanilla extract (for the glaze)
1/8 teaspoon table salt (for the glaze)
1 to 2 tablespoons / 14-28 g water or 2 to 4 tablespoons / 28-57 g heavy cream

Translate

Part of Pro · 19 languages

Download

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.