Whether savored with a cup of coffee in the quiet, early morning or served at the end of a lively family dinner, Apple-Pecan Sticky Bread offers melt-in-your-mouth comfort that suits any occasion. Apple Butter flavors the twisted dough, while a jelly glaze gives the decadent pastry its lustrous sheen.
Apple-Pecan Sticky Bread
Makes 2 (9-inch) loaves
Ingredients
- 1 cup warm water (105°–110°)
- 1 (ÂĽ-ounce) package active dry yeast
- â…” cup plus 4 tablespoons firmly packed light brown sugar, divided
- 4 cups all-purpose flour, divided
- 2 teaspoons salt
- ½ cup vegetable oil
- 1 large egg, lightly beaten
- 3 teaspoons vanilla extract, divided
- 1½ cups finely ground toasted pecans
- ½ cup Apple Butter (recipe follows)
- 1 teaspoon apple-pie spice
- 1 teaspoon ground cinnamon
- Âľ cup apple jelly
Instructions
- In a small bowl, combine water, yeast, and 2 tablespoons brown sugar. Let stand for 5 minutes.
- In a medium bowl, whisk together 3 cups flour, 2 tablespoons brown sugar, and salt.
- In the work bowl of a stand mixer fitted with a paddle attachment at medium-low speed, beat yeast mixture, oil, egg, and 2 teaspoons vanilla extract.
- Add flour mixture to yeast mixture, and beat until combined. Reduce mixer speed to low, and add remaining 1 cup flour, beating until a soft dough forms.
- Turn dough out onto a lightly floured work surface; knead for 3 to 5 minutes, until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour, or until doubled in size. Punch down dough. Cover, and let stand for 15 minutes.
- Lightly spray 2 (9-inch) round baking pans with cooking spray; set aside.
- In a small bowl, combine pecans, remaining â…” cup brown sugar, Apple Butter, apple-pie spice, cinnamon, and remaining 1 teaspoon vanilla extract.
- Turn out dough onto a lightly floured surface, and roll into an 18x10-inch rectangle. Spread dough with Apple Butter mixture, leaving a 1-inch border. With long sides toward center, fold dough into thirds.
- Using a pizza cutter or pastry wheel, cut short side of dough into 16 (1- to 1½-inch-wide) strips. Cut 1 strip of dough in half lengthwise, leaving 1 end of dough intact. Twist resulting 2 ropes of dough together, pulling gently on ropes while twisting. Place twisted dough in prepared pan. Repeat process with remaining dough strips, dividing twists between 2 pans and covering surface of pan in 1 layer. Cover, and let rise in a warm place (85°), free from drafts, for about 45 minutes to 1 hour.
- Preheat oven to 350°.
- Bake bread for 20 to 25 minutes, or until lightly browned. Cover with aluminum foil halfway through baking, if necessary, to prevent excess browning. Remove from oven, and let cool in pans for 10 minutes. Transfer to wire racks to cool completely.
- In a small saucepan over medium heat, heat apple jelly, whisking often, until smooth. Using a pastry brush, glaze bread evenly with melted jelly. Serve bread warm or at room temperature. Bread can be stored, covered, at room temperature for up to 3 days.
Apple Butter
Makes approximately 6 cups
Ingredients
- 8 apples*, washed, peeled, cored, and chopped
- 3 cups apple cider
- 2½ cups light brown sugar, firmly packed
- 3 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 2 teaspoons ground allspice
- 1 teaspoon ground cloves
Instructions
- In a large stockpot over medium-low heat, cook apples and cider for 4 to 6 hours, stirring frequently. Remove from heat, and let cool.
- Place cooled apples in the work bowl of a food processor; pulse until smooth.
- Return apple mixture to pot. Add brown sugar, cinnamon, vanilla extract, allspice, and cloves, stirring to combine. Cover, and cook on medium for 2 hours, stirring often. Remove lid, and continue cooking for about 2 more hours, until apple mixture has cooked down to desired consistency. Remove from heat, and let cool.
Notes
Remaining Apple Butter can be stored by freezing. To freeze, spoon mixture into freezer-safe containers and store, frozen, for up to 6 weeks.
*For testing purposes, our test kitchen used a variety of apples, including Gala, Fuji, Red Delicious, and Granny Smith.
*For testing purposes, our test kitchen used a variety of apples, including Gala, Fuji, Red Delicious, and Granny Smith.
For more delectable apple recipes, see page 85 of the October 2014 issue of Victoria.Â
