It doesn’t get much better than this Apple Cider Doughnut Bread. This bread is soft and pillowy like the interior of the best yeasted doughnut, and is swirled with apple butter and chunks of fresh apple for a seasonal loaf you won’t be able to get enough of. Brushed with an apple cider syrup and sprinkled generously with cinnamon sugar, this loaf will be gone before you know it!
With October coming to an end, I knew that I wanted to share some version of an apple cider doughnut. It felt like the obvious thing to do, but apple cider doughnuts are such a classic Fall treat that I knew I just wouldn’t be able to resist. I knew it was going to take a lot to stand out amongst the masses of apple cider doughnut recipes out there, so instead, I landed on this Apple Cider Doughnut Bread.
Though apple cider doughnuts are traditionally cake doughnuts that have been tossed in cinnamon sugar, I wanted to give a yeasted version of the classic treat a go. And let me tell you–this loaf does not disappoint. One part doughnut and one part babka, this bread is completely surprising. Unlike a traditional babka where the dough can be a bit dry and firm, the crumb here is completely soft and pillowy and just about melts in the mouth. Swirled with apple butter and chunks of fresh apple and topped with a reduced apple cider syrup and cinnamon sugar, this bread will surprise you in the best way possible.
In addition to the apple cider syrup that gets brushed over the top of this loaf while it’s still warm, there is apple cider in the dough itself. Let me tell you, if you ever want to see bread science up close, this dough is for you! The yeast is bloomed in a mixture of apple cider and milk and while it normally tends to bubble a bit before adding it to the dry ingredients, the yeast feeds off the sugar in the apple cider to completely come to life. The dough doubles into the softest dough I’ve ever worked with (and that includes the brioche recipe I posted last week). I shaped these in the pan thinking that they were going to be a couple of humble loaves, and before putting them in the oven, they had grown beyond my wildest dreams. The dough is delicate and soft and it’s like having the most light and fluffy doughnut swirled with extra apple goodness and baked to perfection.
This recipe makes two babka loaves which is perfect if you want one now and want to wrap and freeze one for another day, or if you want to share but also really wanted to keep one for yourself (you’ll want to). Just be warned, it may be long gone before you can even think about saving or sharing it!
| Prep Time | 5 hours |
| Cook Time | 33-37 minutes |
| Passive Time | 2.5-3 hours |
| Servings |
loaves
|
- 465 mL apple cider (2 cups)
- 50 mL milk (3 Tbsp + 1 tsp)
- 225 mL apple cider (3/4 cup + 3 Tbsp)
- 4 tsp active dry yeast
- 500 grams bread flour
- 25 grams sugar
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1 egg large
- 1 egg yolk large
- 1/2 Tbsp lemon juice
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter melted
- 1/2 tsp salt
- 8 Tbsp apple butter
- 1 apple peeled and diced
- 1 cup granulated sugar
- 1 Tbsp cinnamon
Ingredients
Apple Cider Syrup
Apple Cider Doughnut Bread
Cinnamon Sugar
|
|
- Pour 465 mL (2 cups) of apple cider into a medium saucepan and bring to a boil. Lower to a simmer and allow to reduce over medium/medium-high heat for about 60-90 minutes until reduced by 3/4. Occasionally skim the solids off of the top. You should be left with about 1/2 cup of thickened cider. Allow to cool to room temperature.
- In a small saucepan, warm 50 mL of milk and 225 mL of apple cider until about 110°F (or until a it feels just warm to the touch). Transfer to a bowl or a glass measuring cup and sprinkle the yeast over the warmed liquid. Mix and set aside for 10 minutes until the yeast activates.
- In a medium bowl or in the bowl of a stand mixer, whisk together the bread flour, 25 grams granulated sugar, nutmeg, and cardamom. Add in the activated yeast, milk, and cider mixture and stir with a wooden spoon or a rubber spatula until a shaggy dough forms.
- Whisk together the egg, egg yolk, lemon juice, and vanilla. Continue to stir with a spoon/spatula or transfer to a stand mixer and begin to mix with a dough hook until the wet ingredients are fully incorporated. Add the butter and the salt. If using a mixer, continue to mix until the dough begins to come together.
- Lightly grease or flour your work surface. Knead the dough for 10-15 minutes until the dough feels smooth and elastic. Shape the dough into a ball and place into a large, lightly greased bowl. Cover with lightly greased plastic wrap and a clean towel and allow to rise for 60-90 minutes until doubled in size.
- Grease and line two 8.5" x 4.5" loaf pans with parchment paper (allow a strip of parchment to hang over the sides so that you can easily remove the loaves later). Set aside.
- Once the dough has doubled, knock it back so that most of the air bubbles are out. Split the dough in 1/2 and roll out onto a lightly greased or floured surface until you have a rectangle about 12" x 18". Spread 4 Tbsp of apple butter just to the edges of the dough and sprinkle with 1/2 of the diced apple. Using a bench scraper or a spatula to help, roll the dough along the long side of the rectangle. When you get to the end, lightly pinch the edge of the dough to the roll to seal it. The dough will be very soft and delicate. Set aside and repeat with the second half of the dough.
- In a small bowl, whisk together 1 cup of sugar and 1 Tbsp of cinnamon. Sprinkle your work surface with some of this cinnamon sugar.
- Using both of your hands, gently roll the first log of dough into the cinnamon sugar. Gently squeeze and pull until the log is 20"-24" long. Repeat with the second log.
- Using a knife, slice down the center of the log of dough lengthwise. Slice through one end of the log but stop about 1 inch from the other end. Starting at the end that isn't fully cut through, cross the strands over one another, making sure to keep the cut sides facing upwards at all times. Repeat this process until the two strands are twisted together for the entire length. Slice through the final inch or two of the log that you kept together and twist; pinch the two strands at the end together. Lift up the roll and place one end into the prepared loaf pan with the cut side facing up, and wrap around the pan, tucking the end into the center. Repeat with the second log of dough.
- Cover both loaf pans with a lightly greased sheet of plastic wrap and a clean towel and allow to rise for about 40-60 minutes until doubled in size.
- Place a rack in the center of the oven and preheat to 375°F. Once the loaves have doubled in size, sprinkle cinnamon sugar over the top of each loaf place on the center rack of the over.
- Bake 20 minutes. Rotate the loaf pans and cover each with foil to keep the cinnamon sugar from browning too much. Continue to bake for another 13-17 minutes. To test for doneness, insert a toothpick into the center of the babka (where you tucked in the end). If the toothpick comes out with dough on it, continue to bake until it comes out clean. (If it comes out dirty but it's just the apple filling, then the babka should be good to remove from the oven).
- Remove the loaves from the oven and poke with a large skewer or with a knife. Brush the apple cider syrup over the top of the loaves (you should use all of it) and generously sprinkle over the top with the cinnamon sugar.
- Allow the loaves to continue cooling for another 10 minutes. Then, using the parchment paper hanging off the sides, lift the babka from the pan. Set on a wire rack and allow to cool completely.