One bite of this cinnamon sugar goodness and you'll know fall is here.
1 cup milk, hot
1/4 cup unsalted butter
3 tablespoons granulated sugar
2 teaspoons salt
2 large eggs
2 teaspoons active dry yeast
4 1/2 cups all-purpose flour
2 tablespoons potato starch
2 Granny Smith apples, peeled, cored and diced
1/4 cup granulated sugar
Zest and juice from 1/4 lemon
1/4 teaspoon cinnamon
Pinch of nutmeg
Pinch of cloves
1/2 tablespoon butter, cold and diced
2 tablespoons all-purpose flour
2 tablespoons chopped walnuts
2 tablespoons old-fashioned rolled oats
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
1 1/2 tablespoon unsalted butter, cold and diced
Make the dough: Pour the hot milk onto the butter to melt it. Add the sugar and salt, mix, then allow the mixture to cool slightly. Add the eggs, yeast, all-purpose flour and potato flour and knead well until everything is fully incorporated. Place the dough in a buttered glass bowl and cover with a sheet of buttered plastic wrap. Let rise until doubled in size.
Fill the bread: Combine all ingredients for the filling in a bowl. Tear off 2' pieces of dough and flatten them into flat pancakes. Spoon some filling into the center, then seal the dough closed to create a ball. Dunk each ball in some water and place them in a buttered 9' cake pan, arranging them in concentric circles.
Topping: Combine all streusel ingredients except for the butter in a bowl. Add the butter and mix with your fingers until it is crumbly. Sprinkle the streusel topping evenly onto the bread. Bake at 350F for 25-30 minutes, or until the bread is puffy and golden brown. Enjoy!
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