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Caramel Apple Twist Bread

Gooey caramel and apples twisted throughout a soft, fluffy yeasted dough, then topped off with a drizzle of vanilla bean glaze. Filled with fall flavors, this bread is perfect for breakfast or dessert.
Yield 2 (8×4-inch) loaves
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Ingredients

Dough

  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 3/4 cup (175g) warm milk (about 105°F)
  • 2/3 cup (145g) warm water (about 105°F)
  • 3 tablespoons (44g) granulated sugar
  • 1 large (20g) egg yolk
  • 1 teaspoon (5g) Rodelle Gourmet Pure Vanilla Extract
  • 1 1/4 teaspoons (6g) table salt
  • 4 2/3 cups (555g) all-purpose flour
  • 4 tablespoons (56g) unsalted butter, softened

Apple Filling

  • 1 large (20g) egg yolk
  • 1 teaspoon (5g) Rodelle Gourmet Pure Vanilla Extract
  • 1 3/4 teaspoons (5g) apple pie spice
  • 2 tablespoons (45g) dark brown sugar
  • 1 cup (160g) unwrapped caramel bits
  • 2 medium Granny Smith apples (peeled and diced small (about 230g prepped))

Vanilla Bean Glaze

  • 2 cups (240g) confectioners' sugar (10x)
  • Pinch of salt
  • 1 teaspoon (8g) Rodelle Vanilla Paste
  • 2 tablespoons (33g) water

Instructions

  • Make the dough: In the bowl of a stand mixer fitted with a paddle attachment, add the warm milk and water; stir in the yeast and let sit for 5 minutes. 
  • Add the sugar, egg yolk, vanilla extract and salt to the yeast mixture; mix on low speed to combine ingredients. 
  • Add 3 cups of the flour and continue to mix on low until flour is incorporated. Add pieces of softened butter, one tablespoon at a time, until it becomes incorporated. At this point switch to the dough hook attachment. Mix on medium-low speed while adding in enough of the remaining flour, about 1/2 cup at at time, to get a soft and slightly tacky dough. Knead until the dough cleans the bottom of the bowl and forms a nice soft ball, about 8-10 minutes. 
  • Spray a clean bowl with non-stick spray. Place dough into the bowl and spray top of dough with non-stick spray. Covered bowl with a damp towel, plastic wrap or shower cap. Let dough rise in a warm place until double in size, about 60-75 minutes.
  • Make the filling: Add egg yolk and vanilla to a larger bowl; whisk together. Add brown sugar and apple pie spice; stir to combine. Add caramel bits and apple pieces; stir until well coated. Set aside.
  • Prepare pans: Coat two 8×4-inch loaf pans with nonstick spray or butter.
  • Form loaves: Turn dough out onto a lightly floured work surface. Divide the dough into 2 equal pieces; set one piece aside. cover with damp towel. Roll dough out into a 10×15-inch rectangle. Divide the filling in half and spread half evenly over the rolled out dough, leaving a 1-inch border on all sides. From the short side, roll the dough up tightly (like a cinnamon roll) into an even shaped log, pinching seam to seal. Cut the log down the center, long ways. With the cut sides facing upwards, gently twist the 2 pieces together to create a twisted loaf, being careful to keep the filling from falling out. Place loaf into prepared pans with the cut sides facing upwards; cover with plastic wrap. Repeat shaping with other dough piece.
  • Let loaves rise until slightly domed over top of pan, about 45-60 minutes.
  • Preheat oven to 350°F.
  • Bake for 55-65 minutes or until an internal temperature of 210°F. (If you are using a dark or coated metal pan, lower temperature to 325°F for the same duration.)
  • Turn out the loaves onto a cooling rack; cool for at least an hour before glazing.
  • Prepare vanilla bean glaze: In a bowl, whisk all ingredients together until well combined. Drizzle half of the glaze over each cooled loaf.

Notes

Recipe created in partnership with Rodelle by Phil Stepler, part of ADM’s Culinary Team. Photography by Amanda Hobbs.
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