Cinnamon Apple Twist Bread 
Cinnamon Apple Twist Bread by All Recipez Easy,
Thât’s how good thïs cïnnâmon âpple twïst breâd ïs.
Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 12 Servings
• for the dough
• 3 1/2 c âll-purpose flour
• 3 tbsp grânulâted sugâr
• 1 1/2 tsp dry âctïve yeâst
• 1 1/4 tsp sâlt
• 3 tbsp unsâlted butter melted ând slïghtly cooled
• 1 tsp vânïllâ extrâct
• 1 lârge egg
• 1 c whole mïlk 105°F-110°F
• for the fïllïng
• 1/2 c grânulâted sugâr
• 3 tbsp âll-purpose flour
• 1 tsp cïnnâmon
• 1 c peeled grâted âpple
• 1 tbsp lemon juïce
• for the glâze
• 1 c confectïoners' sugâr
• 1 tsp vânïllâ
• 1 tbsp to 2 wâter or mïlk
1. You'll wânt to fïrst stârt off by creâtïng the dough. Begïn by pourïng the mïlk ïnto â glâss bowl or glâss meâsurïng cup; heât untïl the mïlk reâches 105°F to 110°F when tested wïth â thermometer. Add â tâblespoon of the grânulâted sugâr ând the âctïve yeâst; gïve the mïxture â stïr ând let ït rest for 5 mïnutes.
2. After 5 mïnutes, the yeâst mïxture should be frothy. Add ïn the egg, vânïllâ extrâct, ând melted butter ând whïsk to combïne. In â sepârâte lârge bowl, combïne the flour, remâïnïng 2 tâblespoons of grânulâted sugâr, ând sâlt. Creâte â well ïn the center of the dry ïngredïents, then pour the wet ïngredïents ïnto thïs well. Use â wooden spoon to combïne everythïng together; stïr untïl you've creâted â shâggy dough. Let the dough rest for 30 mïnutes so thât ït hâs â chânce to âbsorb the
3. lïquïd ïn the dough ând, therefore, become eâsïer to kneâd.
4. After the dough hâs rested, kneâd the dough usïng â stând mïxer ând the hook âttâchment for â few mïnutes untïl the dough pulls âwây from the sïdes of the bowl. Alternâtïvely, you cân kneâd the dough by hând for severâl mïnutes untïl â smooth, stïcky dough ïs creâted. If your dough seems too dry, streâm ïn â few teâspoons of wâter whïle kneâdïng.
5. Greâse â lârge bowl before plâcïng your dough ïnto the bowl. Roll the dough âround ïn the bowl so thât the entïre surfâce of the dough ïs covered ïn the greâse. Cover the bowl tïghtly wïth â sheet of plâstïc wrâp, ând let the dough rest for 1 to 1 1/2 hours ïn â wârm, drâft-free plâce (see note).
6. Whïle the dough ïs rïsïng, creâte your fïllïng by sïmply mïxïng âll the fïllïng ïngredïents together; set âsïde. Turn out hâlf of your dough onto â lïghtly floured surfâce. Roll the dough out ïnto â 10" by 12" rectângle. Spreâd hâlf of the fïllïng âll over the rectângle of dough, leâvïng â 1/2 ïnch border cleâr âll âround the edges of the rectângle.
7. Grâb one of the long sïdes of the dough rectângle ând roll ïn â typewrïter-lïke motïon towârds the opposïte long sïde (lïke you would â cïnnâmon roll or jelly roll). Tâke â very shârp knïfe ând cut the log of fïlled dough strâïght down the mïddle, vertïcâlly. You wânt to end up wïth two skïnnïer logs. Plâce the dough logs next to eâch other wïth the exposed fïllïng sïde fâcïng up. Begïn brâïdïng the two logs together untïl you've got one lârge twïst. Pïnch the ends of the twïst to keep the brâïdïng ïntâct. Trânsfer the twïst to â pârchment pâper-lïned bâkïng sheet; repeât thïs entïre step for the remâïnïng hâlf of dough.
8. Plâce â lïght kïtchen towel over the twïsts ând let them rest on the bâkïng sheet for 15 mïnutes. Preheât your oven to 350°F ând bâke the twïsts for 30 to 35 mïnutes, or untïl the tops âre lïghtly golden. Check the twïsts ât the 20 mïnute mârk to mâke sure the edges âren't brownïng too much. If they âre, tent â sheet of âlumïnum foïl over the twïsts ând let them contïnue to bâke, covered, for the rest of the bâkïng tïme.
9. Let the twïsts slïghtly cool on the bâkïng sheet for 10 mïnutes before trânsferrïng to â wïre râck to further cool (âbout 30 to 45 mïnutes). Whïle the twïsts âre coolïng, whïsk together the ïngredïents for the glâze; the glâze should flow lïke thïck lâvâ. Drïzzle the glâze over the cooled twïsts.
Read More this full recipes at Cinnamon Apple Twist Bread
Thât’s how good thïs cïnnâmon âpple twïst breâd ïs.
Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 12 Servings
INGREDIENTS:
• for the dough
• 3 1/2 c âll-purpose flour
• 3 tbsp grânulâted sugâr
• 1 1/2 tsp dry âctïve yeâst
• 1 1/4 tsp sâlt
• 3 tbsp unsâlted butter melted ând slïghtly cooled
• 1 tsp vânïllâ extrâct
• 1 lârge egg
• 1 c whole mïlk 105°F-110°F
• for the fïllïng
• 1/2 c grânulâted sugâr
• 3 tbsp âll-purpose flour
• 1 tsp cïnnâmon
• 1 c peeled grâted âpple
• 1 tbsp lemon juïce
• for the glâze
• 1 c confectïoners' sugâr
• 1 tsp vânïllâ
• 1 tbsp to 2 wâter or mïlk
INSTRUCTIONS:
1. You'll wânt to fïrst stârt off by creâtïng the dough. Begïn by pourïng the mïlk ïnto â glâss bowl or glâss meâsurïng cup; heât untïl the mïlk reâches 105°F to 110°F when tested wïth â thermometer. Add â tâblespoon of the grânulâted sugâr ând the âctïve yeâst; gïve the mïxture â stïr ând let ït rest for 5 mïnutes.
2. After 5 mïnutes, the yeâst mïxture should be frothy. Add ïn the egg, vânïllâ extrâct, ând melted butter ând whïsk to combïne. In â sepârâte lârge bowl, combïne the flour, remâïnïng 2 tâblespoons of grânulâted sugâr, ând sâlt. Creâte â well ïn the center of the dry ïngredïents, then pour the wet ïngredïents ïnto thïs well. Use â wooden spoon to combïne everythïng together; stïr untïl you've creâted â shâggy dough. Let the dough rest for 30 mïnutes so thât ït hâs â chânce to âbsorb the
3. lïquïd ïn the dough ând, therefore, become eâsïer to kneâd.
4. After the dough hâs rested, kneâd the dough usïng â stând mïxer ând the hook âttâchment for â few mïnutes untïl the dough pulls âwây from the sïdes of the bowl. Alternâtïvely, you cân kneâd the dough by hând for severâl mïnutes untïl â smooth, stïcky dough ïs creâted. If your dough seems too dry, streâm ïn â few teâspoons of wâter whïle kneâdïng.
5. Greâse â lârge bowl before plâcïng your dough ïnto the bowl. Roll the dough âround ïn the bowl so thât the entïre surfâce of the dough ïs covered ïn the greâse. Cover the bowl tïghtly wïth â sheet of plâstïc wrâp, ând let the dough rest for 1 to 1 1/2 hours ïn â wârm, drâft-free plâce (see note).
6. Whïle the dough ïs rïsïng, creâte your fïllïng by sïmply mïxïng âll the fïllïng ïngredïents together; set âsïde. Turn out hâlf of your dough onto â lïghtly floured surfâce. Roll the dough out ïnto â 10" by 12" rectângle. Spreâd hâlf of the fïllïng âll over the rectângle of dough, leâvïng â 1/2 ïnch border cleâr âll âround the edges of the rectângle.
7. Grâb one of the long sïdes of the dough rectângle ând roll ïn â typewrïter-lïke motïon towârds the opposïte long sïde (lïke you would â cïnnâmon roll or jelly roll). Tâke â very shârp knïfe ând cut the log of fïlled dough strâïght down the mïddle, vertïcâlly. You wânt to end up wïth two skïnnïer logs. Plâce the dough logs next to eâch other wïth the exposed fïllïng sïde fâcïng up. Begïn brâïdïng the two logs together untïl you've got one lârge twïst. Pïnch the ends of the twïst to keep the brâïdïng ïntâct. Trânsfer the twïst to â pârchment pâper-lïned bâkïng sheet; repeât thïs entïre step for the remâïnïng hâlf of dough.
8. Plâce â lïght kïtchen towel over the twïsts ând let them rest on the bâkïng sheet for 15 mïnutes. Preheât your oven to 350°F ând bâke the twïsts for 30 to 35 mïnutes, or untïl the tops âre lïghtly golden. Check the twïsts ât the 20 mïnute mârk to mâke sure the edges âren't brownïng too much. If they âre, tent â sheet of âlumïnum foïl over the twïsts ând let them contïnue to bâke, covered, for the rest of the bâkïng tïme.
9. Let the twïsts slïghtly cool on the bâkïng sheet for 10 mïnutes before trânsferrïng to â wïre râck to further cool (âbout 30 to 45 mïnutes). Whïle the twïsts âre coolïng, whïsk together the ïngredïents for the glâze; the glâze should flow lïke thïck lâvâ. Drïzzle the glâze over the cooled twïsts.
Read More this full recipes at Cinnamon Apple Twist Bread
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