This bread is a blend of three of my favorite things….Cinnamon Crunch Bagels from Panera Bread, Challah bread, and Apples. I wanted to make a bread like my beloved Cinnamon Crunch Bagels, but with the addition of spiced apples….I may have added some bourbon to the apples. The spiced apples are then pressed into a challah bread dough before being rolled up and then sprinkled generously with a cinnamon topping.
You must make this bread and have it for breakfast. Toast it in the oven, spread with cream cheese, and finish with a generous drizzle of honey…delicious.
Here’s My Notes
1)I baked my bread for about 55 minutes, but I think it was slightly over cooked. The next time I make it, I will bake it for only about 45 minutes…bread is done at 190 degrees F.
Apple Cinnamon Crunch Bread
Yields: 1 loaf
1 teaspoon active dry yeast
1/2 cup water, warmed to 110-118 degrees F.
2 – 2 1/2 cups all-purpose flour
2 Tablespoons brown sugar
1 teaspoon salt
1 egg yolk
2 Tablespoons oil, I used vegetable oil
Spiced Apple Filling:
2 apples, pealed and diced, I love Golden Delicious or Granny Smith
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
2 Tablespoons bourbon whiskey
1 egg, beaten
Cinnamon Crunch Topping:
1/2 cup brown sugar
2 Tablespoons cinnamon
2 Tablespoons butter, melted
Begin by preparing the bread dough: Sprinkle yeast over warm water in a 2-cup measuring cup, add 1 Tablespoon of sugar. Stir to dissolve the yeast and sugar, let stand until you see a thin layer of foam across the top. Now, the yeast is active and ready to use.
Whisk together the 2 cups of the flour, brown sugar, and salt in the bowl of a stand mixer. Make a well in the center of the dry ingredients. Add the egg, egg yolk, and oil; beat these together using a fork to form a slurry, pulling a little flour from the sides of the bowl. Pour the yeast mixture over the egg slurry. Switching to a wooden spoon, begin to combine everything until it forms a moist dough.
With a dough hook attachment fitted to a stand mixer, knead the dough on low speed for about 6-8 minutes. If the dough is sticking to the sides of the mixing bowl begin adding a Tablespoon of flour at a time, until the dough becomes smooth, soft and forms a ball.
Place dough in a lightly oiled bowl, cover with plastic wrap and place in a warm place. Let the dough rise for about 2 hours.
While the dough is rising make the spiced apple filling: melt the butter in a non-stick skillet, add diced apples, brown sugar, and cinnamon. Cook the apples, until almost all of the liquid has evaluated for the pan, about 15- 20 minutes. Remove from heat and stir in bourbon; let cool to room temperature.
Once the dough has finished rising it’s time to fill it with the spiced apple filling, place dough on a lightly floured surface. Roll out dough to about 12-inches long and 6-inches wide. Spread the apple mixture evenly over the top, then roll the dough up tightly, tucking the ends under. Spray a loaf pan with non- stick cooking spray. Gently nestle the loaf in the prepared pan.
Combine all of the cinnamon crunch topping ingredients in a small bowl.
Brush the top of the loaf with the beaten egg. Sprinkle the loaf generously with the cinnamon crunch topping.
Let the loaf rise in a warm place for another 1 hour.
Preheat oven to 350 degrees F.
Bake bread in preheated oven for about 45 – 50 minutes. The bread is done when the internal temperature reaches 190 degrees F. Let the bread cool in pan for about 15 minutes before turning out on a wire cooling rack. Cool for an additional 15 minutes before serving. Enjoy with soften butter spread on top or my favorite….with cream cheese and honey !