Dutch apple bread is the perfect autumn gift! Wet, tasty and loaded with tender apples, brown sugar and cinnamon. Served with a delicious yogurt glaze sprinkled on top.
INGREDIENTS
FOR DUTCH APPLE FRIED BREAD:
1/3 cup dark brown sugar
1 tablespoon ground cinnamon, divided
2 medium apples (any), peeled and chopped
1/2 cup plus 2 tablespoons granulated sugar, divided
1 stick (8 tablespoons or 1/2 cup) of unsalted butter, at room temperature
2 large eggs
1 teaspoon of pure vanilla extract
1-1/2 cups unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vanilla kefir yogurt
FOR THE ENAMEL:
1/2 cup of sifted powdered sugar
vanilla kefir, for slimming
INSTRUCTIONS
TO MAKE THE DUTCH APPLE FRIED BREAD:
Preheat oven to 350° and spray a 9×5 bread pan with non-stick baking spray (see notes).
In a small bowl, mix the brown sugar with a teaspoon of ground cinnamon. Set aside.
Then, in a separate bowl, mix the peeled and diced apples with 2 tablespoons of granulated sugar and the remaining 2 teaspoons of ground cinnamon.
In a mixing bowl, add the butter and the remaining 1/2 cup sugar. Mix until smooth and creamy, about 3 minutes.
Add eggs, one at a time, mixing well after each egg. Add vanilla extract and mix until combined.
Combine flour, baking powder and baking soda. Add half of the flour mixture to the egg mixture and mix until combined. Add half of the kefir and mix until incorporated. Repeat with the remaining flour mixture and kefir.
Add half of the dough to the prepared pan. Cover with half of the apples and half of the brown sugar and the cinnamon. Repeat with the last of the dough, the apples (pressing them a little in the dough) and cover with the last of the cinnamon brown sugar.
Bake on the middle rack for 44 to 55 minutes or until a tester comes out clean with only a few crumbs.
Allow the bread to cool for 15 minutes before transferring it to a wire rack to finish cooling.
TO MAKE THE GLAZE:
Once cold, prepare the icing by combining powdered sugar with vanilla kefir yogurt. I started with 2 tablespoons and added a dash until it reached a pourable consistency.
Beat until smooth and sprinkle over the bread.