Apple-Honey Swirl Bread

Oh my autumn-apple heart. You will love making, baking, and serving this feast for the eye and the tummy! It’s especially timely as this video was made in preparation to celebrate the Jewish New Year. Apples and honey are traditionally (do I hear a chorus from Fiddler on the Roof … trrrraaaadddddiiiittttionnnnn!) eaten during Rosh Hashanah to symbolize the sweetness of a new year. This recipe is yummy and creative and takes time but the process is well worth it!

Enjoy … and as our Jewish friends say, “shanah tovah umtukah,” which means “may you have a good and sweet new year.

You can make a large pizza size swirl or individual swirls. Here’s Brucie enjoying “It’s all mine. I don’t have to share. Thank you very much.” They are adorable sizes and, by the way, a scoop of vanilla ice cream would make this very much a repeat-dessert.

The finished product is a centerpiece! A piece of art.

Leave comments, questions, requests, or … just say HI!

Here’s the recipe. I added 1 T honey to the glaze (this is where it differs from the YouTube demo)

APPLE SWIRL BREAD WITH ORANGE GLAZE

Ingredients:
· 2 cups all-purpose flour
· 2 tablespoons sugar
· 1 1/2 teaspoons instant yeast
· 1/2 teaspoon salt
· 3/4 cup warm milk (110 degrees)
· 2 tablespoons unsalted butter, melted
· 6-7 Granny Smith or Honeycrisp Apples
· 1 Egg
· 1 T Milk or half & half
· Cinnamon Sugar to taste
· 2 T unsalted butter
· ¼ cup brown sugar
· 1 T orange juice
· 1 T HONEY

Instructions:
Dry Ingredients in Mixer with Dough Hook
Mix together
· flour sugar yeast and salt

Add liquid
· milk and butter

Directions:
· With mixer on low—slowly add the liquid ingredients.
· Knead with the mixer for about 3-4 minutes until dough begins to climb up the hook and ball forms.
Hand knead (about 100 turns) until dough is not sticky and bounces back when finger impresssed.
Transfer dough into a lightly oiled bowl.

Cover loosely with plastic wrap. Let rise in a warm area for 20-30 minutes.

Prepare Apples
· Peel, core, and slice.
· Slice apples the same size (height) of the dough strips.
· Keep in bowl of water with lemon so they will not brown.
· Pat dry before using them in spiral.

When desired size of swirl is finished
· Sprinkle with cinnamon/sugar to taste.
Lightly grease a round pan.

Now for the dough:
Punch dough.
Roll dough into an 8×11 rectangle.
Sprinkle cinnamon sugar on top of dough and use rolling pin to set.
Cut 1” strips.
Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.
Cover loosely with plastic wrap or tea towel.
Let rise for 1 1/2 hours.

Preheat oven to 350 degrees F.
Topping · 1 Egg · 1 T Milk or half & half · Cinnamon sugar to taste
Brush with topping.
Bake @ 350 30-35 minutes.

Glaze: · 2 T unsalted butter · ¼ cup brown sugar · 1 T orange juice and 1 T honey. Heat to boiling, stirring constantly; reduce heat to low. · Boil and stir 2 minutes. Stir in orange juice. · Heat to boiling; remove from heat. Note: Add corn starch if it needs thickening. Let cool.
Drizzle glaze over the bread.

Option: Serve with delicious cup of coffee or serve with vanilla ice cream and drizzled with glaze.