I always get my best inspiration from foods I eat elsewhere and love so much I want to replicate them at home. Last week when I was traveling with my grandparents, they bought apple cinnamon swirl bread, which is pretty much the best bread I ever ate. And I eat a lot of bread- my parents call me the Carbohydrate Queen.
I decided after one slice that this was something I needed to make at home. The day after I came back from my trip, I researched and developed a copycat bread recipe. This is a simple recipe, containing only 7 ingredients, but it does require some time, (an hour to rise and 30 minutes to bake) and a dough hook.
To make a lighter and fluffier bread, you want to use as little flour as possible. I used just over 2 1/4 of flour, which for bread isn’t much. I normally prefer not to use a dough hook and stir and knead doughs by hand. But I knew this was going to be a very sticky dough and opted for the dough Magliette Calcio A Poco Prezzo hook. If you don’t have a dough hook or a stand mixer, you can easily mix this by hand with a wooden spoon and knead by hand if you wish- just add a few more tablespoons of flour.
Let it rise, and then knead by hand on a liberally floured surface. You’ll also want to flour your hands, especially if it’s humid. I made a second loaf on a very humid day with a broken oven, and dough soaked up the flour like nobody’s business. I was constantly re-flouring my hands and silicone mat. The first time I made the bread, with a working AC and on a less humid day, I used less flour kneading and rolling.
You’re going to roll out the bread, and brush 3 Tbs of butter over every inch of the dough. I mean it when I say every inch. If you forget to butter the edge, the swirl will get hidden in the center of the loaf and will be uneven. Then you add two teaspoons of sugar and as much cinnamon as your heart desires. I didn’t measure this, I just turned the bottle over and shook out a ton of cinnamon. Again, cover every inch of the dough. Every. Single. Inch. Then you toss on some diced apples and roll up the dough. You can stop here and finish the bread the next day, or can bake it right away.
This could easily be doubled to make two loaves of bread if just one isn’t enough. This is a small bread that goes quickly! But it is delicious and worth making more of. It’s wonderful toasted with butter, peanut butter, and I’m sure it would be paired perfectly with a vanilla glaze.
- 2 and 1/4- 1/2 Tbs Flour
- 2 Tbs brown sugar
- 3 Tbs olive or vegetable oil
- 1 C warm water
- 1 packet yeast
- dash salt, to taste
- dash cinnamon, to taste
- For the filling:
- 3 Tbs butter, melted
- 2 tsp sugar
- cinnamon, to taste
- 1/2 medium apple, peeled and diced.
- Measure out the water in a glass measuring cup and add the yeast. Set aside.
- In the bowl of the stand mixer mix together 2 1/4C flour, brown sugar, oil, salt, and cinnamon. Add the water and mix for 5-10 minutes with the dough hook attachment. If necessary, add the remaining flour 1 Tbs at a time. Transfer to a greased bowl and let rise for one hour.
- Turn out onto a well floured surface and knead until springy. Roll out into a 9×14 rectangle and brush with butter. Sprinkle on cinnamon and apples. Roll into a cylinder and place in a 5×9 bread tin.
- bake at 400˚F for 20-30 minutes or until top is golden brown. let cool on wire rack.
Linked to: buns in my oven