Ingredients
-
3 cups
all-purpose flour
-
2 tbsp
granulated sugar
-
1
8-g pkg quick rise
instant yeast
-
1 tsp
salt
-
1/2 cup
hot milk
, (120F to 130F)
-
2 tbsp
unsalted
butter
, melted
-
1
egg
, at room temperature
-
1
apple
, grated (not peeled)
-
1/3 cup
unsalted
butter
, melted
-
2/3 cup
packed
brown sugar
-
1 1/2 tsp
cinnamon
Glaze
-
1/2 cup
icing sugar
-
1-2 tbsp
mulled apple cider
Instructions
- Whisk 1 cup flour with granulated sugar, yeast and salt in a large bowl. Whisk in hot milk, 2 tbsp butter, egg and apple. Stir in 11/2 cups flour, using a wooden spoon, and continue stirring until dough starts to come together.
- Scrape dough onto a floured counter. Knead dough until smooth and not sticky, adding some of remaining 1/2 cup flour as needed, 3 to 4 min. Spray a medium bowl with oil and transfer dough into bowl. Cover with a damp tea towel and let rest in a warm place until dough doubles in size, about 1 hour.
- Preheat oven to 350F. Spray a 10-in. Bundt pan lightly with oil.
- Pour 1/3 cup melted butter into a shallow dish. In a medium bowl, stir brown sugar with cinnamon. Shape dough into 1-in. balls. Dip each ball in butter, then coat in sugar mixture. Layer balls in prepared pan, staggering each layer like bricks. Pat down. Sprinkle any remaining butter and sugar over dough.
- Bake in centre of oven until deep golden brown, about 25 min. Transfer to a rack. Let stand 5 min, then flip onto a plate.
- Place icing sugar in a medium bowl. Stir in apple cider, 1 tbsp at a time, until smooth. Drizzle glaze over warm bread. Serve immediately.
Nutrition (per serving)
- Calories
- 405,
- Protein
- 8 g,
- Carbohydrates
- 66 g,
- Fat
- 13 g,
Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
