A pretty spiral bread I’ve been meaning to make for years. Realistically if you cut your apple slices into smaller pieces, you could make tighter (=prettier) spirals, but I just went with how the slices came from the apples.

Ingredients:

Spiral:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons instant yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 2 tablespoons melted butter
• 3 small/2 large apples, cored and sliced
• water with lemon juice

Topping:

• 3 tablespoons melted butter
• 3 tablespoons sugar

In a large bowl, combine the flour, sugar, yeast, and salt. Stir in the warm milk and melted butter until a rough dough forms, then knead until smooth and soft. Shape into a ball and place in a greased bowl, then cover and let rise until doubled, 75-90 minutes.

Towards the end of the rising time, prepare your apple slices, placing them in the water with a bit of lemon juice to help prevent browning. Lightly grease 2 8″ or 9″ cake pans.

Punch down the risen dough and divide into two pieces. Roll each ball into an 8×11″ square, then cut each into 9 strips.

Beginning in the center of the pan, coil the dough strips around apple slices in a spiral, working your way out, and pinching the dough firmly to hold each piece in place. Don’t worry too much about drying off your apple slices, just shaking them off over the bowl is fine. Form a spiral in each pan, using half the dough and half the apples for each. Gently cover with plastic wrap and let rise for 45 minutes. Towards the end of that time, preheat your oven to 375.

Bake 20-25 minutes, until golden brown.

Remove from the oven and brush with the remaining melted butter, then sprinkle with the remaining sugar. Best right away, but I certainly kept eating it for a few days of leftovers!

A bit of the sugar kinda soaks in with the butter after a bit and looks a bit less…snow-covered?

Apple Spiral Bread

Adapted slightly from Treat & Trick.

Spiral:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons instant yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 2 tablespoons melted butter
• 3 small/2 large apples, cored and sliced
• water with lemon juice

Topping:

• 3 tablespoons melted butter
• 3 tablespoons sugar

In a large bowl, combine the flour, sugar, yeast, and salt. Stir in the warm milk and melted butter until a rough dough forms, then knead until smooth and soft. Shape into a ball and place in a greased bowl, then cover and let rise until doubled, 75-90 minutes.

Towards the end of the rising time, prepare your apple slices, placing them in the water with a bit of lemon juice to help prevent browning. Lightly grease 2 8″ or 9″ cake pans.

Punch down the risen dough and divide into two pieces. Roll each ball into an 8×11″ square, then cut each into 9 strips. Beginning in the center of the pan, coil the dough strips around apple slices in a spiral, working your way out, and pinching the dough firmly to hold each piece in place. Form a spiral in each pan, using half the dough and half the apples for each. Gently cover with plastic wrap and let rise for 45 minutes. Towards the end of that time, preheat your oven to 375.

Bake 20-25 minutes, until golden brown. Remove from the oven and brush with the remaining melted butter, then sprinkle with the remaining sugar.