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5 from 5 votes

Apple Bread Ring

This soft and delicious Apple Bread Ring is perfect for breakfast or dessert. One of our favorite fall breads! Worth all the effort to make the dough from scratch!
Prep Time2 hrs 45 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Keyword: apple, Bread, fall baking, yeast dough
Servings: 8 rolls

Ingredients

  • DOUGH
  • 7/8 cup warm milk no more than 110°F [43°C]
  • tsp. 1 packet active dry yeast
  • 3-3 1/2 cups bread flour I used about 3 cups of bread flour and 1/2 cup cake flour
  • 4 1/2 Tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • Tablespoons butter room temperature
  • APPLE FILLING
  • 1/3 cup light brown sugar
  • 4 tablespoons butter
  • 5 to 6 medium to large apples I used Fuji, peeled, cored and cut into small chunks
  • 1/2 cup water
  • 1/4 teaspoon ground cinnamon
  • juice of two lemons
  • EGG WASH
  • 1 egg and 1 tablespoon of water whisked together
  • ICING
  • 1 cup powdered sugar
  • 3 tsps. milk

Instructions

  • DOUGH
  • In a mixer, with a dough hook attachment, add the warm milk and yeast. Mix until blended.  Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the eggs one at a time until they are combined. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated. If dough is still too sticky, add flour a tablespoon at a time to achieve the right consistency. Do not add too much flour.
  • Knead the dough by hand on counter until it is smooth and satiny for a couple of minutes. Add a touch of flour if dough is too sticky.
  • Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size, 1 – 1  1/2 hours.
  • APPLE FILLING
  • While dough rises, prep the filling. In a medium-sized skillet on medium heat, toss in the brown sugar and butter. When the butter has melted. Add the apples, water, cinnamon and lemon juice to the sugar mixture. Cook the apples until most of the water evaporates; remove from the heat and let cool completely
  • Spray your cake pan with baking spray (or butter and flour)and set aside. Deflate the dough and dump out onto a clean counter or pastry board. Roll the dough out into a rectangular sheet about 16" by 12" (40cm by 30cm).
  • Spread the cooled apple filling over leaving a little dough exposed around the edge.
  • Carefully roll the dough into a cylinder along the long side. Pinch the dough along the seam to hold it closed, then put the seam on the bottom and adjust the carefully shape into a cylinder.
  • With a very sharp knife, cut the log into 7-8 slices.
  • Place the sliced pieces into the pans, with the flat sliced edge down and the seam on the inside. Leave a space in the middle because the dough will expand more while it’s resting before baking and you don’t want it too squished up. *My dad was here and suggested I use a spatula to lift the rolls from my pastry board to carefully place in the cake pan.
  • I had an extra apple ring leftover and placed it into another sprayed cake pan.
  • Set aside to rise uncovered until doubled in size; approximately 45 minutes.
  • Preheat oven to 350 F.
  • Brush the apple rings with egg wash and bake at 350°F (180°C) for about 30 minutes, until golden brown.
  • When cooled, carefully remove the apple bread ring to a serving plate and drizzle on the icing. Enjoy!