Apple Pecan Cinnamon Bread Beauty

This is a cinnamon sented dough that is covered with butter, pecans, shredded apple and more cinnamon. Baked to perfection, and all it needs is a hot cup of coffee. This is what I wanted for my Birthday bread, so I made it. The next morning I sliced it and toasted it in the toaster, and than put on lots of butter. OH Man!

The dough right out of the food processor.

Kneaded for about 5 minutes.

I took the skin off and then shredded the apples

I placed a bowl on top of the apples in a strainer to weigh them down and get a little juice for the topping, if you like.

The dough is ready to roll and so am I.

Rolled out and buttered up. Spread the butter all over with your hands.

Apples, Pecans, Cinnamon and lots of butter.

Roll her up. Pinch the long seam and the ends.

Cut up the middle, keep going almost to the end. More than this picture. I love this part.

Make a circle and gently put into prepared pan. Now let rise for 30 minutes and Bake.

This recipe is adapted from the Floating Kitchen.

Lets make the dough

3 to 3 1/4 cups of all purpose flour, I used a little more because of the humidity.

1 teaspoon salt

1 and 1/2 teaspoons cinnamon

2 and 1/4 teaspoons, or 1 pkg. active dry yeast

1 cup milk, warm it up to 120 - 130 degrees F. in microwave

4 Tablespoons of soft unsalted butter

1 egg beaten lightly

The Filling

6 Tablespoons of soft butter, unsalted

1 and 1/2 cups shredded apple, peeled first. Drained of all the juice.

1 and 1/2 cup chopped pecans

1/2 cup sugar

2 Tablespoons of corn starch

1 or 2 Tablespoons of ground cinnamon

The Glaze

1/2 cup powdered sugar

2 Tablespoons of apple juice from the apples you drained.

In the food processor, that's what I just have, or stand mixer. Put in 2 cups of the flour, the sugar,salt, cinnamon and yeast. Add the warm milk, soft butter and egg to dry ingredients. Beat or mix for 1-2 minutes, blend until it all comes together. Once the mixture is combined, slowly add more flour a little at a time. Mix until the dough is soft and easy to handle. It should leave the sides of the bowl, but it will be somewhat sticky. Pour out onto floured board and knead until it is a soft but still a little sticky dough, about 5 minutes. Shape into ball and put into a lighty greased bowl and cover and let rise for 1 to 1 1/2 hour, or until double.

Spray a 9 inch round cake pan and add a circle of parchment paper and spray the paper also.

After the dough has risen, press down and deflate. Transfer the dough to a floured board, start to shape the dough to a 15x20 rectangle ( this is the size of my large cutting board) with your hands and then roll with rolling pin to get it to size. Just keep working with the dough it will get to size.

Mix the apples, cinnamon, sugar and pecans together. Spread the soft butter over the dough and add the mixture over the butter.

Roll up the dough starting with the long side, pinch to seal, turn the dough over, seam side down.

Now the fun part, using kitchen scissors cut the dough from one end, (like the picture) almost to the other end, don't cut all the way to the other end, leave about 2 inches connected. Turn the long pieces outward a little bit, and now lay one piece over the other about like a braid with only 2 pieces. Pinch ends. Now circle it around and lay in the prepared pan and let rise for about 1/2 hr. Until puffy.

Bake for about 35 to 40 minutes, or until golden brown and done inside. That temp. should be about 190 degrees, I let mine get to 180.

​The glaze

In a small bowl, mix powdered sugar and apple juice, drizzle over cake if you like. I decided not to do this part.