Apple Cinnamon Coffee Cake Twist: the recipe
Don't be daunted: the dough is fast & easy to put together, more time is spent waiting than fiddling with fussy ingredients or complicated techniques. Topped with a marvelous cinnamon glaze, is one of the best sweet yeast
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Don't be daunted: the dough is fast & easy to put together, more time is spent waiting than fiddling with fussy ingredients or complicated techniques. Topped with a marvelous cinnamon glaze, is one of the best sweet yeast
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1/
coffee cakes I’ve made.
Makes 2 loaves
INGREDIENTS for the dough
3 ½ cups (450-460 g) flour, stirred up and lightly spooned into measuring cup & leveled
3 tablespoons (50 grams) sugar
1 ½ teaspoon (7 grams) active dry yeast
1 ¼ teaspoon salt
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coffee cakes I’ve made.
Makes 2 loaves
INGREDIENTS for the dough
3 ½ cups (450-460 g) flour, stirred up and lightly spooned into measuring cup & leveled
3 tablespoons (50 grams) sugar
1 ½ teaspoon (7 grams) active dry yeast
1 ¼ teaspoon salt
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3 tablespoons (45 grams) unsalted butter, softened to room temperature
1 cup (250 ml) milk (I use half whole, half lowfat), warmed to tepid/skin temperature
1 large egg at room temperature
1 teaspoon vanilla or orange extract
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3 tablespoons (45 grams) unsalted butter, softened to room temperature
1 cup (250 ml) milk (I use half whole, half lowfat), warmed to tepid/skin temperature
1 large egg at room temperature
1 teaspoon vanilla or orange extract
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INGREDIENTS for the filling
3 medium apples, peeled, cored, coarsely grated
1 tablespoon lemon juice
½ cup (100 grams) sugar or a bit less, as desired
3 tablespoons flour
1 teaspoon ground cinnamon
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INGREDIENTS for the filling
3 medium apples, peeled, cored, coarsely grated
1 tablespoon lemon juice
½ cup (100 grams) sugar or a bit less, as desired
3 tablespoons flour
1 teaspoon ground cinnamon
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INGREDIENTS for the glaze:
1 cup (110 grams) confectioner’s/powdered sugar
½ teaspoon cinnamon
1 teaspoon vanilla or ½ teaspoon orange extract, optional
3 tablespoons heavy cream or whole milk
READY?
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INGREDIENTS for the glaze:
1 cup (110 grams) confectioner’s/powdered sugar
½ teaspoon cinnamon
1 teaspoon vanilla or ½ teaspoon orange extract, optional
3 tablespoons heavy cream or whole milk
READY?
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5/
Prepare the dough
Place all the dry ingredients - flour, sugar, yeast, salt - in a large mixing bowl & stir or whisk to blend.
Add the soft butter, the warm milk, the room temperature egg & extract; stir until blended, all the dry ingredients are moistened, & a shaggy
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Prepare the dough
Place all the dry ingredients - flour, sugar, yeast, salt - in a large mixing bowl & stir or whisk to blend.
Add the soft butter, the warm milk, the room temperature egg & extract; stir until blended, all the dry ingredients are moistened, & a shaggy
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dough forms. Cover the bowl with a clean kitchen towel & allow to rest for 30 minutes.
Turn the dough out onto a lightly floured work surface & knead for 10 minutes, dusting with flour if needed. Any large chunks of butter should be incorporated & the dough should be
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dough forms. Cover the bowl with a clean kitchen towel & allow to rest for 30 minutes.
Turn the dough out onto a lightly floured work surface & knead for 10 minutes, dusting with flour if needed. Any large chunks of butter should be incorporated & the dough should be
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7/
soft, elastic & light without being too sticky.
Place the dough in a clean, oiled bowl & turn the dough to make sure it is oiled all over. Cover the bowl with plastic wrap & the clean kitchen towel & let rise for 1 ½ to 2 hours, until the dough is doubled in size.
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soft, elastic & light without being too sticky.
Place the dough in a clean, oiled bowl & turn the dough to make sure it is oiled all over. Cover the bowl with plastic wrap & the clean kitchen towel & let rise for 1 ½ to 2 hours, until the dough is doubled in size.
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Make the filling
Peel, core, & grate the apples (I use the large holes of my stand grater). Toss the grated apples with the lemon juice.
Whisk together the sugar, flour & cinnamon in a medium mixing bowl to blend.
Add the grated apples to the dry mixture & stir to
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Make the filling
Peel, core, & grate the apples (I use the large holes of my stand grater). Toss the grated apples with the lemon juice.
Whisk together the sugar, flour & cinnamon in a medium mixing bowl to blend.
Add the grated apples to the dry mixture & stir to
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blend well, making sure all of the dry ingredients are melted into the apples leaving no clumps. Cover & set aside.
Assemble the 2 Twists
Line a large baking sheet, long & wide enough to hold two long loaves, with parchment or oven-safe paper.
Gently deflate the
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blend well, making sure all of the dry ingredients are melted into the apples leaving no clumps. Cover & set aside.
Assemble the 2 Twists
Line a large baking sheet, long & wide enough to hold two long loaves, with parchment or oven-safe paper.
Gently deflate the
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risen dough by scraping it out of the mixing bowl and onto a lightly floured surface.
Using a large, sharp knife, divide the dough into two equal pieces, returning one temporarily to the bowl, covering the bowl with the plastic wrap.
Roll half of the dough into an
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risen dough by scraping it out of the mixing bowl and onto a lightly floured surface.
Using a large, sharp knife, divide the dough into two equal pieces, returning one temporarily to the bowl, covering the bowl with the plastic wrap.
Roll half of the dough into an
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approximately 10 x 12-inch (25 x 30 cm) rectangle with the long side horizontal along the counter edge.
Spread half the apple filling evenly all over the dough rectangle, leaving a ½-inch edge empty on three sides – one long, two short – and 1-inch filling free across
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approximately 10 x 12-inch (25 x 30 cm) rectangle with the long side horizontal along the counter edge.
Spread half the apple filling evenly all over the dough rectangle, leaving a ½-inch edge empty on three sides – one long, two short – and 1-inch filling free across
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the top long edge.
Starting at the long end nearest your body, roll the dough up around the filling into a jellyroll or log & seal the edges. Gently roll back & forth just to even out the thickness of the log.
Using a very long, sharp knife – a butcher’s knife works
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the top long edge.
Starting at the long end nearest your body, roll the dough up around the filling into a jellyroll or log & seal the edges. Gently roll back & forth just to even out the thickness of the log.
Using a very long, sharp knife – a butcher’s knife works
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best – slice the log lengthwise in half. Gently lift each half onto the parchment-lined baking sheet & place them side by side, cut side up (the many layers of the “open cut” will be up). Keeping the filling side up & starting from the center, twist & twine the two
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best – slice the log lengthwise in half. Gently lift each half onto the parchment-lined baking sheet & place them side by side, cut side up (the many layers of the “open cut” will be up). Keeping the filling side up & starting from the center, twist & twine the two
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lengths together as tightly as possible without squishing the dough & filling, keeping the cut sides up as best as possible. Pinch the ends to seal & tuck underneath.
SEE PHOTO 👇
lengths together as tightly as possible without squishing the dough & filling, keeping the cut sides up as best as possible. Pinch the ends to seal & tuck underneath.
SEE PHOTO 👇
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Repeat with the second half of the dough.
Cover the loaves loosely with plastic wrap & a clean kitchen towel & allow to rise for 1 to 2 hours. The loaves should be pretty much doubled in size.
Preheat the oven to 350°F (180°C).
Bake the loaves for 30 – 40 minutes or
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Repeat with the second half of the dough.
Cover the loaves loosely with plastic wrap & a clean kitchen towel & allow to rise for 1 to 2 hours. The loaves should be pretty much doubled in size.
Preheat the oven to 350°F (180°C).
Bake the loaves for 30 – 40 minutes or
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or until risen & golden brown. If the loaves seem to be browning too quickly, just cover lightly with foil.
The finished bread should sound hollow when tapped.
Remove from the oven to a rack & allow to cool for 1 hour before making & drizzling the cinnamon glaze.
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or until risen & golden brown. If the loaves seem to be browning too quickly, just cover lightly with foil.
The finished bread should sound hollow when tapped.
Remove from the oven to a rack & allow to cool for 1 hour before making & drizzling the cinnamon glaze.
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Prepare the Cinnamon Glaze
Measure then sift the confectioner’s sugar into a small mixing bowl with the cinnamon.
Add the cream or milk, the extract if using, & stir with a fork or small whisk until well blended, smooth & creamy. The glaze should be smooth & just
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Prepare the Cinnamon Glaze
Measure then sift the confectioner’s sugar into a small mixing bowl with the cinnamon.
Add the cream or milk, the extract if using, & stir with a fork or small whisk until well blended, smooth & creamy. The glaze should be smooth & just
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liquid enough to ribbon off of a spoon to drizzle all over the bread but not so liquid that it runs together & off the bread. If the glaze is too thin, stir in a bit of confectioner’s sugar to thicken.
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liquid enough to ribbon off of a spoon to drizzle all over the bread but not so liquid that it runs together & off the bread. If the glaze is too thin, stir in a bit of confectioner’s sugar to thicken.
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Slice & enjoy!
The apples can be replaced with pears.
Don't forget to share a photo of your Apple Cinnamon Coffee Cake Twist with me when you make it.
And share the recipe with your followers & tell them to follow me for more excellent recipes!
#IsolationBaking
Slice & enjoy!
The apples can be replaced with pears.
Don't forget to share a photo of your Apple Cinnamon Coffee Cake Twist with me when you make it.
And share the recipe with your followers & tell them to follow me for more excellent recipes!
#IsolationBaking
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