SPIRAL APPLE BREAD WITH CARAMEL APPLE GLAZE

So whether you are ready to embrace fall or not, take a few minutes for some baking therapy and give this recipe a try. Be sure to stop back and let me know what you think!

SPIRAL APPLE BREAD WITH CARAMEL APPLE GLAZE

• YIELD: 2 loaves

INGREDIENTS

• 2 cups all purpose flour
• 3/4 cup milk warmed
• 2 tablespoons unsalted butter melted
• 2 tablespoons sugar
• 1 1/2 teaspoons instant yeast
• 1/2 teaspoon salt
• 3 whole apples peeled, cored and sliced
• 1/4 cup unsalted butter
• 1/4 teaspoons cinnamon
• 1/4 cup sugar
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1 tablespoon apple cider
• 1/2 cup powdered sugar sifted

INSTRUCTIONS

1. Place flour, sugar, salt, cinnamon, and yeast in a stand mixer with the dough hook attached. Stir to combine.
2. In a small bowl add your melted butter into your warm milk. Then, with the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.
3. Knead with the mixer for about 4 minutes. Then transfer dough into a lightly oiled bowl. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.
4. Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.
5. Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.
6. Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise for 45 minutes. Toward the end of rising time, preheat oven to 350 degrees F.
7. Bake for 20-25 minutes until golden brown. 
8. For the topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture. 
9. While the bread cools, melt butter in a 1-quart saucepan over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in cider. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
10. Gradually stir powdered sugar into glaze mixture. If the glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time. If the glaze is too thin, add more powdered sugar. Drizzle glaze over the bread. 
11. Cut into wedges to serve.