Apple Bread Covered With A Caramel Drizzle
When apples are in season or when you have a over abundance of apples this is a great recipe to try.
Prep Time: 3 hours
Cook Time: 40 minutes
Yield: 2 loaf pans
1 cup whole milk (warm)
1/3 cup water (warm)
1/4 cup butter (melted and cooled)
4 tablespoons honey
3 3/4 cups bread flour (divided)
1 envelope of quick rise yeast
1 1/2 teaspoons salt
1/2 cup of apple sauce
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 cup brown sugar
6 teaspoons cinnamon
2 teaspoon nutmeg
1/2 teaspoon vanilla salt
4 apples (peeled then grated)
1/2 cup brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup warm water
1 1/2 cups sugar
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon vanilla
Pinch of salt
- Whisk the milk, water, butter and honey together in a measuring cup. Set aside.
- In your stand mixer with dough hook attachment combine 3 1/2 cups of the flour, the yeast and the salt.
- Turn mixer on low and slowly and add the wet ingredients (above).
- Once it comes together increase the speed to a medium setting and let it knead the dough until it’s smooth and elastic.
- You can add more flour as needed.
- The dough should pull away nicely from the sides of the bowl when it’s ready.
- Turn off mixer and remove the hook.
- Place dough on a lightly floured surface and knead for a minute or two until it forms a ball.
- Place the dough in a well oiled bowl (I use non stick spray) and cover.
- Let stand in a warm area for about 1 1/2 to 2 hours, it should double in size.
- While it’s doubling start working on the caramel and grating the apples.
- Once it doubles you want to put it onto a cutting board.
- Start dividing it into little balls.
- Pop those balls in the apple sauce first, then dunk them in the sugar coating.
- Now place them in a parchment lined tin.
- I used two bread tins and made two breads instead of one large one.
- Line the bottom of each pan with some sugar coating.
- Start layering your bread pieces into the pan.
- Once you have one layer toss the apple mixture over top.
- Now add another layer of bread pieces, after dunking them in applesauce and sugar coating like you did the first time.
- If there’s any sugar coating left dump it over top of the bread.
- Cover the bread and let rise for another 1 to 2 hours, it should double in size.
- Pop it in a pre-heated 350 F oven for about 40 minutes.
For the sugar coating:
- Mix all the ingredients together in a bowl.
- Set aside until needed.
For the apple portion:
- Mix all the ingredients together in a medium sized bowl and set aside until needed,(I would recommend doing it right before you need it so the apples don’t brown)
For the caramel:
- In a medium saucepan over medium-low heat, combine the water and sugar.
- Stir until all the sugar dissolves.
- Now it’s a waiting game.
- Let it cook over medium heat and do not stir.
- You want to wait until it turns amber. It takes awhile.
- You can swirl it lightly by sort of swishing the pan around lightly but do not stir it.
- Once it’s amber you remove from the heat.
- Add the butter and swirl it around till it melts.
- Then add the cream (it’s going to bubble up, do not panic it’s suppose to do this) and whisk until it’s smooth.
- Last but no least add the vanilla and salt and whisk until smooth.
- Pour into a jar or container and let cool off for a bit.
- You want it soft enough to pour over the bread but not hard so it won’t pour.
Putting it all together:
- Let bread cool a bit.
- Pour caramel over top.