Another recipe that uses 8,000 dishes, but feels worth it for the end result.

Not remotely cupcakes, but the storage layers are useful.

Ingredients:

Apple Pie Filling:

• 1/3 cup sugar
• 1 tablespoon corn starch
  
• 1/2 teaspoon ground cinnamon
• 3 cups chopped cooking apples
  
• 1 tablespoon lemon juice

Crumb Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup butter, softened
  
• 1/4 teaspoon pure vanilla extract

Dough:

• 4 to 4-1/2 cups all-purpose flour
• 1/3 cup sugar
• 2 envelopes/4 1/2 teaspoons RapidRisee Yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup milk
• 1/4 cup butter
  
• 2 eggs

Egg Glaze:

• 1 egg white, beaten
• 1 tablespoon water

Icing:

• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1 tablespoon butter, softened
• 1/4 teaspoon pure vanilla extract

To start with, make the apple pie filling by combining the sugar, corn starch, and cinnamon in a medium bowl. Stir in the apples and lemon juice until the apples are evenly coated and set aside.

Next, make the crumb topping by combining all the topping ingredients in a small bowl, using a fork or two knives to mix, then set aside.

To make the dough, first combine 1 cup flour, the sugar, yeast, and salt in a large bowl.

Heat the water, milk, and butter in a small pot until very warm (120-130 degrees – you don’t want it so hot it would burn you, as that would also burn the yeast!).

Drizzle the hot milk mixture into the flour mixture while stirring, and continue to beat until well mixed.

Add the eggs and an additional cup of flour and beat two minutes until smooth again.

Add enough of the additional flour to make a soft dough – for me that was an additional 2 1/4 cups.

cup 3

Turn out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes. Cover and let rest 10 minutes. During that time, grease or line two baking sheets.

Divide the dough into two equal pieces, and roll each piece into a 14×12″ rectangle. Move the rolled dough onto the prepared baking sheets.

Spread half the apple pie filling in a 3″ wide strip down each piece of dough, then sprinkle with the crumb topping.

Down the clear sides, make cuts about 3″ deep (from the edge to about where the filling is) 1″ apart down the length of the sides. Cut off triangles at the corner, to create a rectangle on opposite ends, that folds in over the first inch or two of the filling.

Starting at one end, fold in the strips from the side at an angle, alternating sides and overlapping in the center. Repeat with the second loaf, then cover and let rise somewhere warm until doubled, about 1 hour.

Preheat the oven to 350 degrees. Make the egg glaze by stirring together the egg white and water, and brush over the raised braids.

Bake for 20-30 minutes, until lightly golden. Cool on wire racks.

Whisk together the icing ingredients in a medium bowl, stirring until smooth, then drizzle half over each of the braids.

Apple Pie Bread

From Breadworld.

Apple Pie Filling:

• 1/3 cup sugar
• 1 tablespoon corn starch
  
• 1/2 teaspoon ground cinnamon
• 3 cups chopped cooking apples
  
• 1 tablespoon lemon juice

Crumb Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup butter, softened
  
• 1/4 teaspoon pure vanilla extract

Dough:

• 4 to 4-1/2 cups all-purpose flour
• 1/3 cup sugar
• 2 envelopes/4 1/2 teaspoons RapidRisee Yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup milk
• 1/4 cup butter
  
• 2 eggs

Egg Glaze:

• 1 egg white, beaten
• 1 tablespoon water

Icing:

• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1 tablespoon butter, softened
• 1/4 teaspoon pure vanilla extract

To start with, make the apple pie filling by combining the sugar, corn starch, and cinnamon in a medium bowl. Stir in the apples and lemon juice until the apples are evenly coated and set aside.

Next, make the crumb topping by combining all the topping ingredients in a small bowl, using a fork or two knives to mix, then set aside.

To make the dough, first combine 1 cup flour, the sugar, yeast, and salt in a large bowl. Heat the water, milk, and butter in a small pot until very warm (120-130 degrees). Drizzle the hot milk mixture into the flour mixture while stirring, and continue to beat until well mixed. Add the eggs and an additional cup of flour and beat two minutes until smooth again. Add enough of the additional flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes. Cover and let rest 10 minutes. During that time, grease or line two baking sheets.

Divide the dough into two equal pieces, and roll each piece into a 14×12″ rectangle. Move the rolled dough onto the prepared baking sheets. Spread half the apple pie filling in a 3″ wide strip down each piece of dough, then sprinkle with the crumb topping. Down the clear sides, make cuts about 3″ deep, 1″ apart down the length of the sides. Cut off triangles at the corner, to create a rectangle on opposite ends, that folds in over the first inch or two of the filling. Starting at one end, fold in the strips from the side at an angle, alternating sides and overlapping in the center. Repeat with the second loaf, then cover and let rise somewhere warm until doubled, about 1 hour.

Preheat the oven to 350 degrees. Make the egg glaze by stirring together the egg white and water, and brush over the raised braids. Bake for 20-30 minutes, until lightly golden. Cool on wire racks.

Whisk together the icing ingredients in a medium bowl, stirring until smooth, then drizzle half over each of the braids.