Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 medium apples (Granny Smith or Honeycrisp), finely grated and drained
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, softened
- 1 egg (for egg wash)
- 1 tbsp water
- Powdered sugar for dusting
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy. Add the melted butter, egg, salt, and 2 cups of flour. Mix until combined. Gradually add the remaining flour until a soft dough forms. Knead the dough for 5-7 minutes by hand or with a dough hook until it is smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
- While the dough rises, grate your apples using a fine grater. Place the grated apples in a clean kitchen towel and squeeze out as much moisture as possible. This is crucial to prevent the bread from becoming soggy. In a small bowl, mix the dried apple pulp with the brown sugar and cinnamon until well combined.
- Punch the risen dough down and divide it into four equal pieces. On a lightly floured surface, roll one piece into a 10-inch circle. Place the circle on a piece of parchment paper. Spread one-third of the softened butter over the circle, then top with one-third of the apple-cinnamon mixture. Roll out the second piece of dough and place it directly on top of the first. Repeat the layers, finishing with the fourth circle of dough on top (do not top the final layer with filling).
- Place a small circular object, like a mason jar lid or a 2-inch glass, in the very center of the dough stack to mark a “dead zone.” Use a sharp knife or pizza cutter to cut the dough into 16 even strips, radiating out from the center circle to the edge. You should have 16 petals attached to the center.
- Pick up two adjacent strips and twist them away from each other two full turns. Pinch the ends of the two strips together firmly to create a point. Repeat this process around the entire loaf until you have 8 points. Remove the center guide. Cover the bread loosely and let it rise for another 20 minutes while you preheat your oven to 375°F.
- Whisk the egg and water together to create an egg wash. Lightly brush the surface of the bread with the egg wash. Bake for 22-25 minutes, or until the bread is a deep golden brown. If the bread browns too quickly, tent it with foil. Remove from the oven and let it cool on a wire rack. Dust with powdered sugar before serving.
- Cook Time: 3 hours 10 minutes