This sourdough apple fritter bread combines the tangy flavor of sourdough with the sweet, spiced apples and cinnamon. The addition of a simple glaze on top makes it an irresistible treat for breakfast or dessert.
- Preparing the Dough: 15-20 minutes (mixing ingredients and kneading).
- First Proof (Bulk Fermentation): 4-6 hours at room temperature, or overnight in the fridge for 8-12 hours.
- Preparing Apple Filling: 15-20 minutes (cooking apples with sugar and spices).
- Assembling the Bread: 15-20 minutes (layering dough and apple filling).
- Second Proof: 1-2 hours, until the dough is puffed and risen.
- Baking: 40-50 minutes, until the bread is golden brown and cooked through.
- Cooling: 30 minutes before slicing.
- Ingredients:
For the Sourdough Bread:
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Apple Filling:
- 2 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons butter
For the Cinnamon Sugar Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the active sourdough starter, warm water, and sugar. Mix until the starter dissolves.
- Add the flour and salt to the mixture. Stir until a rough dough forms. The dough will be sticky, which is normal for sourdough bread.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If it’s too sticky, you can add a little more flour, but avoid adding too much as it can make the bread dense.
- Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for about 4-6 hours, or until it has doubled in size. The rising time will depend on the activity of your sourdough starter and the ambient temperature.
- Prepare the Apple Filling:
- While the dough is rising, prepare the apple filling. In a skillet over medium heat, melt the butter. Add the diced apples, sugar, cinnamon, and lemon juice.
- Cook the apples for about 5-7 minutes, or until they are soft and caramelized but not mushy. Remove from heat and let cool completely.
- Assemble the Bread:
- Once the dough has risen, turn it out onto a lightly floured surface and gently roll it into a rectangle about 9×13 inches.
- Sprinkle the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border around the edges.
- Spread the cooled apple filling evenly over the cinnamon sugar layer.
- Starting with the shorter end, carefully roll the dough into a tight log. Pinch the edges to seal the seam.
- Second Rise:
- Place the rolled dough seam-side down in a greased 9×5-inch loaf pan. Cover loosely with plastic wrap or a damp cloth and let it rise again for about 1-2 hours, or until it has puffed up and is nearly doubled in size.
- Bake the Bread:
- Preheat your oven to 350°F (175°C).
- Once the dough has risen, bake it in the preheated oven for 45-50 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top starts browning too quickly, tent it with aluminum foil.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. If it’s too thick, add more milk; if it’s too thin, add more powdered sugar.
- Finish and Serve:
- Once the bread has cooled, drizzle the glaze over the top, allowing it to drip down the sides. For a more indulgent bread, you can double the glaze recipe and pour it generously over the loaf.
- Let the glaze set for a few minutes before slicing. Enjoy the sourdough apple fritter bread warm or at room temperature, with a cup of coffee or tea.
