Apple Pecan Swirl Bread with Cinnamon Maple Syrup
Compliments of: Kathy Lehr, Western Reserve School of Cooking
- tart apple, cut into ¼”x 1/4” pieces
- juice of a lemon
- 1 ½ Tb. cinnamon
- 1 tsp. freshly grated nutmeg
- 1/3 cup firmly packed brown sugar
- 1/3 cup high quality maple syrup
- 1 cup pecans, coarsely chopped
Use one half of the recipe of sweet dough (see below)
Additional cinnamon and maple syrup
Divide your sweet dough into two pieces. Save one piece for later by refrigerating dough in bowl, covered with plastic wrap or double the above recipe and make two braids.
Combine the above ingredients in a bowl using a wooden spoon or spatula. Preheat your oven to 350F.
On a floured surface, using a rolling pin, roll the dough into a rectangle about 14” by 12”. Make certain the dough is no thinner than ¼”. Using the additional cinnamon, dust the dough with a sprinkling of cinnamon. Spread the dough with the apple/pecan mixture, covering all dough on the 12” sides but leaving a ½” border on both ends of the 14”.
Jelly roll the dough and be certain the seam is sealed either using an egg wash or water. With a serrated knife, cut through the braid leaving a one inch piece at one end uncut. Begin twisting the two sections with the open side upward, forming an open braid. Place on a silk pad and place on a baking sheet pan. Brush the top with maple syrup and again gently dust with cinnamon. This may set for 20 minutes before baking.
Bake at 350F for 10 minutes. Rotate pan, back to front. Set for another 10 minutes. Again rotate the pan. If it is browning too much, reduce heat to 325F. Set the timer for 5 minutes. If it is golden in color after 5 minutes, remove pan from oven. If not, set the timer for another 5 minutes. It should be done in 25-30 minutes.
Take silk pad off of the hot pan and slide onto a cooling rack. After about 10 minutes, using a large spatula, slide the braid off of the silk pad and let cool completely.
To serve, slice it crosswise and put on a dessert plate. Dust with more cinnamon and drizzle with a good amount of maple syrup.
Sweet Yeasted Dough
- 140 grams 4.9 oz. water
- 268 grams 9.4 oz. milk, scalded, use at room temp
- 100 grams 3.5 oz. 2 large eggs
- 100 grams 3.5 oz. sugar
- 16 grams .56 oz. yeast (fresh)
- 750 grams 26.25 oz. unbleached flour or bread flour
- 16 grams .56 oz. salt
- 230 grams 8 oz. unsalted butter*
- *If making laminated dough, use 460 grams or 16 oz. of unsalted butter.
MIXING THE DOUGH:
Combine water, milk, egg, and sugar; then whisk. Put the flour and salt in bowl of Kitchenaide. Add yeast and liquid mixture. On low speed, work this together until dry ingredients are moistened and dough begins to form (about 2 minutes). Cut butter into ¼” slices and add to the dough while on low speed. Turn to medium speed and knead for 4 minutes. Cover with plastic wrap and refrigerate dough overnight or in
freezer for 45 minutes.
Method Two (Laminated):
Form the butter into a flat rectangle about 5” x 8”using a rolling pin. Wrap with plastic wrap and refrigerate.
Place flour and salt in bowl. Combine the water, milk, egg, and sugar; then whisk. Add this liquid mixture and the yeast to the flour and mix until dough comes together. Turn out onto table and knead for a few minutes. This can be done in a kitchenaid on low speed using a paddle. Remove and place dough in a bowl. Let dough rest and cool, wrapped in plastic wrap in refrigerator (about 1 hour or overnight).
Remove dough and butter from refrigerator. Roll dough into a 16” x 10” rectangle. Dough and butter should be the same temperature. Be sure butter is slightly pliable. Place butter in center third. Flap dough over the butter in thirds, making an envelope. Roll out into a 16” x10” rectangle. Fold again into thirds. Wrap dough in plastic wrap and refrigerate for ½ hour. Repeat this 2 more times. Refrigerate dough in plastic wrap until ready to use.