Can you believe it is already Fall? This is probably my favorite season. I love watching the leaves change colors and having the weather cool down. But one of my most favorite things about the Fall season is all the fun food items the stores pull out. Bring on all the pumpkin spice and apple flavored everything! Are you team pumpkin or team apple? I know I might be out numbered here, but I am team apple all the way.
When we lived in Wisconsin, I loved going to the apple orchards and trying all the different types of apples. After sampling multiple types of apples, I learned that just because the word “delicious” is in the title doesn’t actually make them delicious. We would always bring home a huge basket of our favorite kinds to enjoy. One way we would enjoy them was making caramel apples. There are so many ways to top a caramel apple, but I prefer the apple pie way. The layers of apple, caramel, white chocolate, cinnamon and sugar make my mouth water. This bread recipe is inspired by those layers. An apple yeast bread with apple chunks and a caramel swirl topped with a white chocolate, cinnamon and sugar drizzle. Apple pie caramel apple yeast bread – it is equally as delicious as it’s caramel apple counterpart.
Apple Pie Caramel Apple Bread Recipe
To begin, microwave 1/2 cup of milk for 30 seconds on high heat. You want the milk warm, but not hot. In a large mixing bowl, or a stand mixer, mix together the yeast, warmed milk and sugar. Let the mixture sit for about 10 minutes to let the yeast proof, or bubble.
Add the oil, egg, warm apple cider (heated in the microwave for approximately 1 minute on high heat), salt, and cinnamon. Mix in the flour, 1 cup at a time, until the dough pulls away from the sides and bottom of the bowl. Knead the dough for 5-8 minutes, or until the dough is smooth, elastic, and tacky.
Add the chopped apples and just mix until the apples are fully incorporated into the dough. Cover the dough and let it rise for 1 1/2 hours.
When the dough has about 15 minutes left to rise, start making the caramel filling. In a pan, whisk together 1 can of sweetened condensed milk and 1 tablespoon of sugar over medium heat. Simmer the mixture, stirring frequently, for about 10 minutes, or until it thickens and becomes a light brown/tan color. Remove from heat and let it sit for a few minutes to cool. It will be easier to spread on the dough when it is warm.
Remove the dough from the bowl and divide the dough in half. Form each section into a 9″ x 12″ rectangle. Spread the caramel filling onto the dough leaving 1 inch around the edges. If it is not too hot, use your fingers to help spread it evenly. It will be slightly sticky.
Roll the dough, jelly roll style, keeping the 9″ length to fit the loaf pan.
Pinch the seam together and fold the ends in towards the seam.
Place in the pan, seam down, and let the dough rise for 1 hour.
Bake the loaf at 350 degrees F for 15 minutes. Turn the pan 180 degrees, cover the top of the bread with tinfoil, and bake an additional 5-15 minutes. The internal temperature should be 190 degrees F.
Remove from the pan and place on a cooling rack. While the loaf is cooling, melt the white chocolate in the microwave for 30 second intervals until fully melted. Mix together the cinnamon and sugar mixture in a small bowl. Drizzle the white chocolate on each loaf and sprinkle with cinnamon sugar. This step is optional, but it does take this bread to the next level! Slice and enjoy this delicious caramel apple bread!
Apple Pie Caramel Apple Bread
Ingredients
- 1 Tbsp yeast
- 1/2 cup warm milk
- 1/2 cup sugar
- 2/3 cup oil
- 1 egg
- 1 1/2 cup warm apple cider
- 2 tsp salt
- 1 tsp cinnamon
- 6 + cups flour
- 1 large granny smith green apple peeled and chopped small
Caramel Swirl
- 1 can sweetened condensed milk
- 1 Tbsp sugar
Topping
- 6 oz white chocolate bark
- 1/3 cup sugar
- 1 teaspoon cinnamon
Instructions
- Heat the milk in the microwave for 30 seconds on high heat. In a large mixing bowl, or stand mixer, mix together the yeast, warm milk, and sugar. Let the mixture sit for about 10 minutes to allow the yeast to proof, or bubble.
- Add the oil, egg, warm apple cider (heated in the microwave for 1 minute on high heat), salt, and cinnamon. Mix in the flour, 1 cup at a time, until the dough pulls away from the sides and bottom of the bowl. Continue kneading for about 5-8 minutes, until the dough is smooth, elastic, and tacky.
- Add the apples and mix just until they are fully incorporated into the dough. Cover the dough with a clean dish towel or plastic and let it rise for 1 1/2 hours.
- When the dough has about 15 minutes left to rise, make the caramel swirl. In a medium pan, whisk together the sweetened condensed milk and sugar. Simmer over medium heat, stirring frequently, for about 10 minutes or until it thickens and turns light brown/tan.
- Remove the dough from the bowl and divide into two equal portions. Form each portion into a 9" x 12" rectangle. Spread the caramel on the dough leaving about 1 inch around the edges. Roll the dough, jelly roll style, leaving the 9" length. Pinch the seam together and fold the ends toward the seam.
- Place in a greased loaf pan, cover, and let the dough rise for 1 hour.
- Bake at 350 degrees F for 15 minutes. Turn the pan 180 degrees, cover the top of the loaf with tinfoil and bake an additional 5-15 minutes. The internal temperature should be 190 degrees F.
- Remove the bread from the pan onto a cooling rack.
- Melt the white chocolate in a microwave safe bowl, cooking in 30 second intervals, until the chocolate is fully melted.
- In a small bowl, mix together the cinnamon and sugar.
- Drizzle the white chocolate over the top of the bread and sprinkle with the cinnamon/sugar mixture. Let it cool for 10 minutes. Slice and enjoy!
