INGREDIENTS
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1 1/2 cups warm water
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1/4 oz yeast (1 packet)
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3 Tbsp brown sugar
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3 Tbsp unsalted butter, softened
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3 3/4 – 4 1/2 cups flour, divided
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1/2 tsp salt
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3 Tbsp sugar
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1 1/2 Tbsp ground cinnamon
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1/2 cup Champlain Orchards apple butter
INSTRUCTIONS
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Pour warm water into the bowl of a stand mixer. Sprinkle yeast over the water. Allow to set about five minutes to allow yeast to bloom.
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After the five minutes, add brown sugar and butter to the yeast mixture. Add 2 cups flour and salt and mix on medium speed for 3 minutes.
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Add another 1 1/4 cup flour and mix until dough pulls away from the sides of the bowl (cleaning the bowl as it does). Dough may need 1/4-1/2 cup more flour to reach this point.
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Turn dough out onto a floured surface and knead in another 1/2-3/4 cup additional flour. Knead until smooth and elastic, about 10 minutes.
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Place dough in a greased bowl, cover, and let rise until doubled in size, 30-45 minutes.
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While the dough is rising, spray a 9″x 5″ loaf pan with nonstick spray. Set aside. In a small bowl, combine sugar and cinnamon. Set aside.
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After rising, turn the dough out onto a lightly floured surface and roll into a rectangle. The rectangle should be about 9″ on the short side and 1/4″ thick overall.
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Once rolled to the appropriate size, spread apple butter in a thin layer over the dough. Top the apple butter with the cinnamon-sugar mixture.
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Starting from the short end, roll the dough up tightly (like a cinnamon roll).
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Using a sharp knife, cut the dough log in half longways, keeping the halves attached at one end.
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Take each end of the dough and twist together. Place in the prepared pan. Cover and let rise until doubled in size, 30-45 minutes.
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Preheat oven to 350F.
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Bake loaf 40-45 minutes, or until golden and loaf sounds hollow when you tap it with your knuckle. Cool bread completely before slicing.
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Dust lightly with powdered sugar.
| Adapted from Live to Sweet & Baking a Moment