This is a fantastic breakfast bread! It's filled with apple-y goodness, which makes my sweetie happy. Everyone always loves it, so it's well worth a little extra trouble to make.
Dough:
3/4 cup warm milk
1/4 cup butter, melted
1 egg, beaten
3 tablespoons warm water
3 tablespoons sugar
3/4 teaspoon salt
3-1/3 cups bread flour
2 1/4 teaspoons yeast
Combine all ingredients in bread machine according to manufacturer’s directions. Choose “dough” setting.
Filling:
1 medium tart apple, peeled and chopped
½ cup finely chopped pecans
½ teaspoon cinnamon
1/3 cup white sugar
1/3 cup brown sugar
In a small bowl, combine ingredients.
Icing:
1 cup confectioners’ sugar
3 - 4-1/2 teaspoons water (or orange juice or apple juice)
½ teaspoon vanilla extract
You will also need:
6 tablespoons butter, melted
Divide dough into halves. Cut each half into 16 pieces. Using your fingers, form each piece into a circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal. In a greased 10-inch tube pan, place 16 balls seam side down; pour ½ of butter over, and sprinkle with 1/4 cup apple mixture. Layer with remaining balls; sprinkle evenly with remaining butter and apple mixture. (You can also put the bread in the refrigerator overnight at this point. It will rise very slowly through the night. Just cover the pan with plastic wrap lightly sprayed with non-stick cooking spray. Set it out on the counter for 30 - 45 minutes before baking as usual.) Cover and let rise for 30 to 45 minutes. Bake at 350 for 35-40 minutes. Cool for 10 minutes; remove from pan to a serving plate. Combine icing ingredients; drizzle over bread.
No comments:
Post a Comment