This week we hit 1,000,000 views on this channel, …. yes…. now that is something to celebrate! So today we are making an apple cinnamon swirly twisted sweet bread. I love this bread, it is one for the books. And I discovered that you can even make this bread without a chef’s knife. Thank you for supporting me, for watching my videos, for giving me thumbs up, for encouraging me, and for subscribing to my channel.
2 1/2 cup flour (1 cup white whole wheat pastry flour, 1 1/2 cup all-purpose flour)
1/4 cup organic cane sugar
2 tablespoons dry vegan milk powder (Better-than-milk)
2 1/4 teaspoon dry yeast
1 teaspoon salt
1 cup warm water (warm to touch)
2 tablespoons vegan margarine (Earth Balance)
1 tablespoon golden grown flax meal
1 teaspoon vanilla extract
1 Granny Smith Apple, finely chopped
1 tablespoon fresh lemon juice
1/3 cup organic cane sugar
3 tablespoons corn starch
1/8 teaspoon salt (optional)
1 tablespoon cinnamon (Ceylon Cinnamon)
1/2 teaspoon cardamom
1/4 cup chopped walnuts or pecans
In a large bowl, mix together flour, sugar, milk powder, yeast and salt. Stir to combine. In another bowl add flax meal and vanilla extract to the warm water.
Add the vegan margarine and water mixture to the dry mixture. Stir to combine. When it gets too hard to stir, place dough on a counter, knead for about 5 minutes, (or until an indent in the dough remains). See video for technique. Return to bowl, cover with plastic wrap and a towel, and let rise for about 80-90 minutes. In the mean time, make the filling.
Filling: Peel and finely chop the apple. Add to a sauce pan. Then add lemon juice and sugar. In a separate bowl, add corn starch, salt, cinnamon, and cardamom. Stir to combine. Then add to the sauce pan. Cook on medium heat until thick. Set aside to cool.
Divide the dough into two equal pieces. Work with one piece at a time. With a rolling pin flatten the dough into a rectangle, about 1/4 inch thick.
Add half the apple mixture, spread over the dough. Roll the dough into a log. Make sure to pinch seams.
Repeat the process with the other half of the dough and apple mixture.
Next, make a cut down the middle of the log, until about an inch from the top of the log. Start at the top by twisting each half so that the filling faces up. Now gently start to twist by folding one half over the other half, then fold the other half over the first half again, continue until the end of dough. Pinch the edges so it will hold together. Repeat with the other log.
Place on a greased baking sheet and let rise for 30 minutes or so. While you wait, preheat the oven to 350F.
Optional: Brush with a little melted margarine right before baking. Bake for 30-35 min. until golden brown.
Note: Glaze (optional)
For the glaze, add 1/4 cup powdered sugar with a few drops of water, Stir, and continue to add water a drop at a time until you have the right constancy.