Categories: Baked Goods
Ingredients
- 1/4 cup butter, softened
- 3 lbs. Honeycrisp apples, peeled and sliced 1/4-inch thick
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 cup apple cider
- 1 tsp vanilla extract
- Dough:
- 1 pkg. active dry yeast
- 3/4 cup warm water
- 3/4 cup warm milk
- 1/4 cup sugar
- 3 tbsp. canola oil
- 2 tsp salt
- 3 3/4 to 4 1/4 cups all-purpose flour
- Cider Sauce and Glaze:
- 4 cups apple cider, divided
- 1/2 cup brown sugar
- 1 cup confectioners' sugar
- 4 oz. cream cheese, softened
- 1/2 cup butter, softened and divided
- 1 1/2 tsp vanilla extract, divided
Directions
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In a Dutch oven over medium heat, melt butter. Add next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10 to 12 minutes. With a slotted spoon, transfer apples to a 15×10-inch rimmed baking pan; spread into a single layer. Add cider to Dutch oven and bring to a boil; cook until the juices thicken and reduce to 1/2 cup, 10 to 12 minutes. Remove from heat; add vanilla extract. Pour over apple slices; cool completely.
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For dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1 1/4 cups flour. Beat on medium until smooth, 2 to 3 minutes. Stir in enough remaining flour to form a soft dough.
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Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 hour.
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Punch down dough. Turn onto a lightly floured surface. Roll into an 18×12-inch rectangle; spread the apple mixture to within 1/2 inch of edges. Cut into twenty-four 3×3-inch squares. Make 4 stacks of 6 squares each; place stacks on edge in a greased 9×5-inch loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350.
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Bake bread until well browned, 1 1/4 to 1 1/2 hours. For cider sauce, bring 3 1/2 cups cider and the brown sugar to a boil. Cook, stirring frequently, until sauce is reduced to 1 cup, about 25 minutes. For glaze, beat confectioners’ sugar, cream cheese, 1/4 cup butter, 1 tsp vanilla and enough remaining apple cider to reach desired consistency.
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Add remaining 1/4 cup butter and 1/2 tsp vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle sauce and glaze over bread.