Yiddish Mama's Kitchen — More Recipes ›

Apple Swirl Bread with Orange Glaze

 

 

 

Baking for Rosh HaShanah!

Apples and honey are eaten during Rosh HaShanah to symbolize the sweetness of a new year. Here’s a wonderful original recipe and accompanying video tutorial by Mary Jo Pierce, Pastor of Prayer and Intercession at Gateway Church in Southlake, Texas. Mary Jo is an expert bread maker, and you will love this special sweet offering for a High Holy Day dessert, Apple Swirl Bread with Orange Glaze.

Shanah Tovah oo-metuchah!


Ingredients

· 2 cups all-purpose flour
· 2 TBS sugar
· 1 1/2 tsp instant yeast
· 1/2 tsp salt
· 3/4 cup warm milk (110 degrees)
· 2 TBS unsalted butter, melted
· 6-7 Granny Smith or Honeycrisp Apples
· 1 Egg
· 1 TBS Milk or half & half
· cinnamon sugar to taste
· 2 T unsalted butter
· ¼ cup brown sugar
· 1 TBS orange juice


Directions

Add dry ingredients to mixer with dough hook:

· 2 cups all-purpose flour
· 2 tablespoons sugar
· 1 1/2 teaspoons instant yeast
· 1/2 teaspoon salt·

· With mixer on low—slowly add the liquid ingredients:

3/4 cup warm milk (110 degrees)
2 tablespoons unsalted butter, melted

· Knead with the mixer for about 3-4 minutes until dough begins to climb up the hook and ball forms.

Hand knead (about 100 turns), then transfer dough into a lightly oiled bowl.

Cover loosely with plastic wrap.

Let rise in a warm area for 20-30 minutes.

Prepare Apples
· Peel, core, and slice.
· Slice apples the same size (height) of the dough strips.
· Keep in bowl of water with lemon so they will not brown.
· Pat dry before using them in spiral.
· Sprinkle with cinnamon/sugar to taste.

Lightly grease a round pan. Punch dough.

Roll dough into an 8×11 rectangle. Sprinkle cinnamon sugar on top of dough and use rolling pin to set. Cut 1” strips.

Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.

Cover loosely with plastic wrap or tea towel. Let rise for 1 1/2 hours. Preheat oven to 350 degrees F.

Topping
· 1 Egg
· 1 TBS Milk or half & half
· Cinnamon sugar to taste

Brush with topping. Bake @ 350 30-35 minutes.

Glaze:
· 2 TBS unsalted butter
· ¼ cup brown sugar
· 1 TBS orange juice

Heat to boiling, stirring constantly; reduce heat to low.
· Boil and stir 2 minutes.

Stir in orange juice.
· Heat to boiling; remove from heat.

Note: Add corn starch if it needs thickening.

Let cool. Drizzle glaze over the bread.

Serve with vanilla ice cream and drizzled with glaze.


Get our updates!

Follow us

Zealous Magazine

Fall 2019