Platinum Instant Sourdough Apple Butter Swirl Breakfast Bread
Tender enriched dough jelly-rolled with apple butter and cream cheese frosting before baking make this loaf a breakfast hit. Finish it off with a drizzle of vanilla icing and enjoy this bread all day long.
Yield: One 9x5-inch loaf
For the dough:
  • 1 ⅓ cup warm milk
  • 2 eggs, room temp
  • 6 Tablespoons butter, melted
  • 3 cups bread flour
  • ¼ cup granulated sugar
  • 1 ½ teaspoons sea salt
  • 1 packet Platinum Instant Sourdough Yeast
For the filling:
  • ½ cup confectioners' sugar
  • ½ block (4 oz) cream cheese
  • 1 egg yolk
  • ¼ teaspoon vanilla extract
  • ⅔ cup store-bought apple butter
For the egg wash:
  • 1 egg
  • Pinch of salt
  • 2 Tablespoons cold water
For the cinnamon-sugar topping
  • ⅓ cup granulated sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
For the icing:
  • 1 ½ cups powdered sugar
  • 3 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ¼ teaspoon fresh grated nutmeg
  1. Preparation:
  2. Step 1: In a medium bowl, whisk together the flour, sugar, salt and yeast. In a the bowl of a stand mixer, combine the milk, egg and butter; add the flour mixture. With the dough hook, mix for 1-2 minutes until fully hydrated. Scrape the sides of the bowl down and continue kneading on medium-low speed for 5 minutes. The dough should be pulling away from the sides of the bowl but still be slightly sticky. Using a bowl scraper, round the dough into a ball and place in a greased bowl. Cover with plastic and a towel and set in a warm place to double in size. This should take about 1 hour.
  3. Step 2: While your dough is rising, make the cream cheese filling. Put the cream cheese, confectioners' sugar, egg yolk and vanilla in a food processor and pulse until smooth (or mix with a hand mixer). Put in the fridge until ready to use.
  4. Step 3: Once the dough has risen to double its size, turn it out onto a lightly floured work surface.
  5. Gently flatten and de-gas the dough with your hands, pushing it into a rectangular shape about ½-inch thick and about 1-inch shorter of the length your loaf pan: 8-inches by 10 to 12-inches (roll to ½-inch thickness). Spread the apple butter on the entire rectangle of dough, leaving just a top ½-inch border. Top the apple butter with your cream cheese filling, still leaving the top ½-inch border. Starting with the shorter edge, very carefully roll the rectangle up like a jelly roll, trying not to let the filling squeeze out. When you get to the end, gently stretch the last half inch up and pinch it into the dough log to create a tightly sealed jelly roll log of dough. Tuck the ends in a little bit to seal them and gently transfer the loaf, seam down, into a greased 9x5-inch loaf pan. Cover loosely with greased plastic and a towel and set aside in a warm spot to proof, about 1 hour. The loaf should almost double in size, coming up over the top of the loaf pan by a couple inches.
  6. Step 4: Preheat the oven to 350˚F.
  7. Prepare egg wash: Whisk ingredients together.
  8. Prepare Cinnamon Sugar: Whisk all ingredients together.
  9. When the loaf is fully proofed, gently brush top of loaf with egg wash. Use scissors to cut a pattern of “V”s into the top of the loaf. Sprinkle to top liberally with cinnamon sugar and put in the preheated oven. Bake for 50-60 minutes, until the internal temperature reads 200˚F with an instant-read thermometer and the top of the loaf is deep brown. Tent with foil the last 15 minutes if needed to avoid too dark of a crust color.
  10. Step 5: Cool the loaf in the pan for 10 minutes, and while it is still pretty hot gently remove it from the pan (you want to do this while the loaf is hot so that the sugars in the apple butter are still warm and pliable. Wait too long and you might have hard caramelized apple butter sticking your loaf to the inside of the pan.) and set on a cooling rack. Make the icing: Whisk together the ingredients until smooth. Drizzle icing over top of loaf while it is still warm, or if you want more coverage, brush the icing on with a pastry brush.
  11. Recipe in partnership with Chef Ryan Scott.
Recipe by Red Star Yeast at