Apple-Cinnamon Sweet Bread with Dried Cranberries

I wanted to try to make something different. I went on Janes Sweets and Baking Journal blog , she has the most amazing recipes. I decided to make an “Apple-Cinnamon Sweet bread with Dried Cherries”. But instead of dried cherries, I used dried cranberries. And it is soo GOOD!! My mom tried it and LOVED it. As you can see from the picture above, we were too impatient to wait to try it so half of the first loaf is gone. She says I have to add it to another dessert to make for Thanksgiving!! It is also very pretty and perfect for Fall and to eat at any time. I hope you guys like it!!!

Yield- 2 loaves

For the dough-

3 1/4 cups of pastry flour
1/4 cup of dried potato flakes
1 1/2 teaspoons of instant yeast
1 1/4 teaspoon of salt
 3 tablespoons of granulated sugar
1 1/2 teaspoon of vanilla exract
3 tablespoons of unsalted butter, softened (HAS to he softened or else it is messier to mix)
1 large egg, lightly beaten
1 cup of milk (I used 1% milk)
 
For the filling-
1/2 cup of granulated sugar
3 tablespoons of all-purpose flour
1/4 teaspoon of ground nutmeg
2 teaspoons of ground cinnamon
1 cup of peel and grated apples ( I used 2 medium sized apples)
4-5 tablespoons of dried cranberries
1 tablespoon of vanilla extract

For the Glaze-
2 cups of confectioners’ sugar
3 tablesppoons of heavy cream
2 teaspoons of vanilla exract


1. To make the dough- in a large or medium bowl ( I highly reccomend large) whisk together the dry ingredients. Then, add the softened butter, egg, vanilla extract, and milk in. Mix together well untill the dough becomes sticky and you can hold it in your hand. Next, lightly flour a flat surface and put the dough on it and knead it untill it becomes almost elastic.
2. Form the dough into a ball and place it in the bottom of a large/medium bowl. Place plastic covering over the bowl and let the dough rise for about 2 hours.

3. To make the filling- In a medium bowl, whisk together the cinnamon, sugar, flour, and nutmeg together. Next, add in the grated apple, cranberries, and vanilla extract. Mix it together well.
4. Cut the dough in half to make 2 seperate loaves.  Lightly flour a flat surface and roll out the dough into a rectangle. Scoop half of the filling wih a spoon and insert it onto the dough. Spread the filling evenly. Reapeat this process for the second loaf.
5. Roll the dough lengthwise and seal the ends shut. Place the logs on a piece of parchment paper. Using a pizza cutter,cut through the middle of the log (so there are 2 seperate loaves, that equals 4 seperate loaves). Place the 2 lengths filled-side up and twist the lengths together, working from end to the center, untill you reach the other end of the lengths. Finally, pinch the ends together so that it won’t come apart when you bake it.
6. Once you have twisted the loaves, place them on a new piece of parchment paper (you may use the one you used in step 5, but its cleaner to get a new sheet) and cover them with plastic wrap. Let them rise for about 90 minutes.
7. Preheat the oven to 350 degrees. Once the dough has risen, place them (with the parchment paper) on a large cookie sheet pan. Bake the loaves for 32 minutes.
8. When the loaves have finished baking, take them out of the oven. Remove the loaves from the parchment paper and carefully place them on a cooling rack.
9. While the loaves are still warm, make the glaze. To make the glaze- using a hand mixer, mix together the sugar, heavy cream, and vanilla extract untill the glaze is at a fluffy, and thick consistency. Place wax paper on the bottom of the cooling rack and use a rubber spatula to spread the glaze over the loaves. Let it cool for about 5 minutes before you transfer the loaves onto a plate. (As you can see from the picture above, someone had already taken a piece out of the first loaf.) Enjoy!!!!! :)))))
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