I loooooove apple season. It is without a doubt my favorite time of year. I grew up in Wayne County, and there is nothing like it in the fall. Someday take a drive through the Wayne County countryside in fall while the apple trees are heavy with fruit, it is GORGEOUS.
I am a little further from Lake Ontario now, sadly there are very few orchards near me, and I miss the Autumn orchard views. So I compensate by heading out to the Apple Shed and buying a ridiculous amount of apples to use in for baking and cooking. Don’t get me wrong, I love to eat apples, but I can never get enough apple recipes.
Because I LOVE baking with apples so much I was super excited when I saw Food.com and The Food Network talking about a very exciting contest with KitchenAid. KitchenAid is teaming up with Food.com and The Food Network to put on the #KitchenAidContest, and someone is going to win an entire set of the Black Stainless Steel appliances. Seriously, a whole kitchen full! Can you imagine how chic that would be in our kitchens?? I have all the details on how to enter below my recipe for Spiral Apple Bread with Cinnamon Glaze. You have to promise If you win you will invite me over and make your winning apple dish so I can eat it and be jealous of your suite of gorgeous appliances!
But first, let’s talk about Spiral Apple Bread with Cinnamon Glaze. I am going to be straight with you, this recipe is a little more time-consuming than other recipes I have shared here. There is yeast involved, you will have to do some kneading (or let you KitchenAid mixer do that part for you), and the dough will have to rise, twice. But it is not that bad, you got this! Take time to enjoy every step of the process, this is a perfect fall afternoon recipe to take on.
With just a little effort, you end up with a pretty impressive looking loaf. Seriously, you got company coming over you want to impress, serve this instead of coffee cake. I guarantee you will get compliments on it! The bread is not a very dense bread, it is a softer light dough, I serve it up like coffee cake, with a good cup of coffee. Both of the loaves disappeared quickly at my house, I am going to experiment with freezing some before I frost them, so I can have one ready whenever I need it!
Spiral Apple Bread with Cinnamon Glaze
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 18
- Category: dess
- Cuisine: American
- 2 cups all-purpose flour
- 3/4 cup warm milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1/2 teaspoon orange zest, optional
- 1/4 teaspoonapple pie spice
- 3 apples, peeled, cored, and sliced (I used Granny Smith.)
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 1 tablespoon apple cider
- 1/2 cup powdered sugar, sifted
The Spiral Bread
- Place flour, sugar, salt, apple pie spice, and yeast in a stand mixer with the dough hook attached. Add orange zest, and stir to combine.
- In a small bowl add the melted butter into the warm milk. With the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.
- Knead with the mixer for about 4 minutes, until smooth and elastic . Then transfer dough into a lightly oiled bowl, roll the dough ball in the ball to lightly coat all sides with oil. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.
- Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.
- Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.
- Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise in a warm draft free place for 45 minutes. Near the end of rising time, preheat oven to 350 degrees F.
- Bake for 20-25 minutes until golden brown.
For the topping
- Mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture.
- While the bread cools, melt butter in a 1-quart saucepan over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in cider. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
For the Glaze
- Gradually stir powdered sugar into glaze mixture. If the glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time.
- Adjust the glaze to desired drizzling consistency: If the glaze is too thin, add more powdered sugar, too thick add more cider. Drizzle glaze over the bread.
The contest celebrates the new KitchenAid line of bold, black stainless steel appliances and includes celebrity Chef Geoffrey Zakarian. Food Network and Food.com invites everyone make the simple extraordinary! To participate simply enter the “apple” recipe cooking challenge where you will submit a photo and description of your best dish incorporating the use of an apple.
Submissions can be uploaded through Twitter or Instagram with #KitchenAidContest or at foodnetwork.com/applechallenge/etc.
Food Network Kitchens will select the top 4 recipe submissions and the 4 finalist will win a trip for 2 to NYC to push their limits in a live cook-off to cook their dish to be judged by FN chef Geoffrey Zakarian.
1 winner will receive the grand prize of a suite of KitchenAid Black Stainless Steel Appliances and a private cooking lesson with Geoffrey Zakarian.
What apple dish would you make for the #KitchenAidContest?
From the first-ever black stainless steel to the first-ever five-door refrigerator, KitchenAid pushes the limits with our appliances, so our home cooks can do the same with their cooking. See the revolutionary new line of KitchenAid appliances or visit the Kitchenthusiast™ blog for recipes, tips and more.
This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.