Description
This bread is soft, gooey, and packed with caramelized apples, raisins, and cinnamon. It’s baked in layers so you can pull it apart piece by piece, no knives needed, just sticky fingers.
Ingredients
Units
Scale
Filling:
- 4 tbsp unsalted butter
- 3/4 cup dark brown sugar
- 1 tbsp cornstarch
- 1 tbsp ground cinnamon
- 1/2 tsp vanilla extract
- 4 medium green apples, peeled, cored, and thinly sliced
- 1/2 cup golden raisins (or sultanas)
Dough:
- 1/4 cup butter, melted
- 1/3 cup milk
- 1/4 cup warm water
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour (plus extra for kneading)
- 1/4 cup sugar
- 1 tsp ground cinnamon
- Pinch of salt
- 1 packet instant yeast (2 1/4 tsp)
Apple Sauce Topping:
- Reserved apple filling
Instructions
- In a saucepan, melt butter over medium heat.
- Toss apples with brown sugar, cornstarch, raisins, cinnamon, and vanilla, then stir into the butter. Cook for about 5 minutes until the apples are tender but not mushy. Let cool.
- In a bowl, whisk together melted butter, milk, and warm water. Add eggs and vanilla.
- In another bowl, sift flour, sugar, cinnamon, salt, and yeast.
- Stir wet ingredients into the dry ingredients until dough forms.
- Place on a floured surface and knead for 5–6 minutes until smooth.
- Transfer to a greased bowl, cover, and let rise until doubled (about 1 hour).
- Grease a 9×5″ loaf pan with butter and line with parchment.
- Roll dough into a 12″ rectangle.
- Spread apple filling evenly (reserve some for sauce).
- Cut into 3″ wide strips, stack them, then cut into 3″ squares.
- Stand them sideways in the pan, stacking snugly.
- Cover and let rise again until doubled (about 30 minutes).
- Preheat oven to 350°F (175°C). Bake 40–45 minutes until golden brown.
- If it browns too quickly, tent with foil.
- Reheat the reserved apple filling until saucy.
- Drizzle over bread before serving.
Notes
Prepared, tried, and tested by Joy
