- 3/4 cup warm water
- 2 tablespoons granulated sugar
- 1/2 tablespoons dry yeast
- 3 cups all purpose flour
- 3 tablespoons butter, room temp
- 1/2 cup peeled apple, diced
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cinnamon + 1 tablespoon granulated sugar, mixed
- Stir together the yeast, sugar, and warm water. Let sit about 10 minutes, at which point it should be bubbly.
- Stir in 1 cup of flour, and beat until smooth. Set aside for about 30 minutes (and up to an hour).
- Add the remaining flour and mix until just combined. The dough should be a shaggy mass – if it’s too dry, add water, a little at a time, until the dough comes together. Set aside for about 15 minutes, until it’s a little puffy.
- Add the butter and knead until the dough comes together. Turn the dough on to a lightly floured surface and divide in half.
- Knead the apples in to one half, and the 1 tablespoon of cinnamon in to the other half. Continue kneading each have until you’ve formed a smooth ball.
- Place each dough half in separate lightly oiled bowls, cover and let rest for about 30 minutes, until it’s doubled.
- Prepare a loaf pan by coating in cooking spray.
- Once doubled, divide each dough piece in half and gently stretch into a rectangle that is slightly narrower than the loaf pan. Lay the cinnamon dough on top of the apple dough, and sprinkle evenly with the cinnamon sugar mixture. Roll dough together.
- Place in the prepared pan, seam side down. Set aside and allow to rise (in a warm place) again until dough is at least 1/2” above the rim of the pan. This will take about 45 minutes.
- Preheat oven to 375 degrees.
- Once dough has doubled, place in oven and bake for 35-45 minutes. The loaves are done when the internal temperature registers 200 degrees, and it’s a lovely golden brown on top. Remove from oven and cool on wire rack for at least 15 minutes before serving.
- Category: breakfast, brunch