Cinnamon-Apple Twist Bread Bakealong: Challenge #14

bakealong-logoWelcome to our September Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this month’s recipe, Cinnamon-Apple Twist Bread, then share a photo of your creation, tagging it #bakealong. Enjoy!

Did you ever bake something, taste it, and say, “Wow, this tastes just like [your favorite store-bought treat].”

C’mon, admit it; there are certain childhood foods that still have a hold on you, right? Maybe you crave the occasional Twinkie. Or Dubble Bubble. Perhaps your heart skips a beat when you witness an amber sheet of Mrs. Butterworth’s inching its way over a stack of pancakes.

Whatever your secret “vice,” you probably consider these childhood favorites beneath you. These days, you’re a person of the world, totally versed in the merits of white vs. black truffle oil, someone eager to display a familiarity with pane pugliese. Not for you the odious label “store-bought.”

But still… my inner child sighed in delight upon tasting this month’s Bakealong recipe, Cinnamon-Apple Twist Bread. Soft, tender bread, filled with cinnamon-y apples and topped with sweet vanilla glaze — it’s a homemade clone of supermarket favorite Entenmann’s Danish twist!

If you’re not ashamed to admit you retain a certain hidden fondness for Entenmann’s and its ilk — please make this bread. (Even if you profess no love at all, ever, for baked goods made outside your own kitchen, trust me: you need to make this bread.) After all, with the dog days of August behind us and September’s cooler weather drawing you into the kitchen, what better way to welcome fall than a tasty loaf of apple bread — and a trip down memory lane?

Welcome fall with Cinnamon-Apple Twist Bread, a #bakealong recipe you won't want to miss! Click To Tweet
Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Mix the dough ingredients just until a shaggy dough forms — this is what a shaggy dough looks like. You’re going to let the dough rest at this stage for 30 minutes before kneading it.

Mix and knead the dough

Gather your dough ingredients:

3 1/4 cups (13 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes, unflavored*
3 tablespoons granulated sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons soft butter, salted or unsalted
1 teaspoon vanilla extract
1 large egg
1 cup + 2 tablespoons room-temperature or lukewarm milk

*Why the potato? It lends the bread wonderfully soft, moist texture, and helps keep it fresh longer. If you don’t have either potato flour or flakes, substitute 3/4 cup unseasoned mashed potato (about 6 ounces), adding it to the dry ingredients along with the milk. Reduce the milk to 2/3 cup, adding additional flour or milk as needed to create a smooth, soft dough. 

Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflourKnead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it’s smooth and soft, though still slightly sticky. 

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Let the dough rise

Place the dough in a greased bowl (or in a large measuring cup as I’ve done here, the better to track its rise). Cover the container, and let the dough rise until it’s almost doubled in bulk, about 1 1/2 to 2 hours.

The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise.

If you’re using a bread machine set on the dough cycle, simply allow it to complete its cycle.

While the dough is rising, make the filling.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Grate your apple with a hand grater or, much easier, a food processor equipped with its blade attachment. Don’t worry about perfectly even pieces; they’re going to be cooked down anyway.

Stir together the filling

Peel, core, and grate 1 large apple (or a couple of medium apples). You need 1 cup (6 ounces) grated apple, more or less. Try to come close to 1 cup (and better to go over than under), but don’t make yourself crazy here.

Gather the remainder of your filling ingredients:

1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons cornstarch or 2 tablespoons Instant ClearJel
1/8 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts or pecans, optional

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

To make the filling using cornstarch: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice.

Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn’t readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator.

To make the filling using Instant ClearJel: ClearJel sets instantly, without cooking; it’s an easy option for this filling. Whisk together the sugar, ClearJel, salt, and cinnamon. Toss the grated apple with the lemon juice, then add that to the sugar mixture. Mix well, and set aside. 

Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflourAssemble the twists

Roll the first half into a 10″ x 12″ rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2″ margin clear of filling along all sides. If adding chopped nuts, sprinkle them evenly over the filling.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Starting with a long side, roll the dough into a log, sealing the edge.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Use a bench knife, pizza wheel, or sharp knife to cut the log in half lengthwise. If you’re cutting on a silicone mat, as I am here, be exceedingly careful to cut through the dough without scoring the mat.

Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Keeping the filling side up, twist or “braid” the two logs together. You can either work from one end to the other…Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

… or from the center to each end. Pinch the ends together.

Repeat with the second half of the dough.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflourNote: Want to prepare the twists ahead, then bake them the next day? Make the twists up to the point where they’re shaped, and put them on a pan. Cover them with lightly greased plastic wrap, and refrigerate overnight (about 12 hours).

Next morning, remove the twists from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed below.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Let them rise

Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk (bottom photo).

Toward the end of the rising time, preheat the oven to 350°F with a rack in the center.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Bake the twists and let them cool

Bake the twists in a preheated 350°F oven for 30 to 35 minutes, until they’re lightly browned. Check them after 20 minutes and tent with aluminum foil if they’re browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the twists from the oven and allow them to cool for about 1 hour before glazing and serving.

Drizzle with glaze

To make the glaze, whisk together the following:

1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 to 2 tablespoons water OR 2 to 4 tablespoons heavy cream, enough to make a “drizzle-able” glaze.

Drizzle glaze over the twists once they’re cool; slice, serve, and enjoy. Here’s what they look like newly glazed.

Want to bake them ahead, and serve the next day? For best results, store them overnight without the glaze, and drizzle with glaze just before serving.

Here’s what the twists look like 24 hours after being glazed. The icing has settled a bit; not a deal-breaker in my book, but if you like that really sharp-drizzle look, glaze the twists no more than several hours before serving.

Another reason to leave twists unglazed if you’re holding them for awhile: they’re kind of a pain in the neck to store with the glaze. Moisture from the wrapped loaves softens the glaze, and it sticks to the plastic wrap. If you really need to glaze the loaves one day and serve them the next, store them overnight under a large cake cover or other stiff cover, e.g., the cover from a deli takeout platter. You want to keep anything from touching the glaze.

Now, if you know ahead of time you’re going to freeze one or both of the twists, don’t glaze them; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When you’re ready to serve, remove the bread from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature before glazing.

Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Serve and enjoy!

See what I mean about the Entenmann’s clone? But so much better, coming from your own oven. You’ll definitely want to share this bread with a friend (or your favorite car mechanics, like I do). Since the recipe makes two good-sized loaves, it’s perfect for baking and sharing. Cinnamon-Apple Twist Bread Bakealong via @kingarthurflour

Baking gluten-free?

We’ve got you covered! See our recipe for Gluten-Free Cinnamon-Apple Breakfast Pastry, a tasty, flavor-matching riff on this twist bread. The preparation method is similar to that of our Almond Puff Loaf, so give its blog a look-see for some helpful hints.

High-altitude adjustments

Do you bake at altitude? Check out our high-altitude baking tips.

Take the Cinnamon-Apple Twist Bread Bakealong challenge!

Are you ready to take the challenge? Read this post on your favorite device, or print the recipe. And when you’ve finished, remember to post your photos, tagged #bakealong. We’re looking forward to seeing your gorgeous apple twist bread!

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

    1. PJ Hamel, post author

      YAY, Can’t wait to see how he does with this one — will you have to help him with the cutting and braiding, do you think, or can he manage with his own little paws? 🙂 PJH

    2. Chef Brian

      Finally found some time to make this scrumptious bread. I did remove the yeast from the recipe and utilized a sourdough starter but followed the entire recipe and had fantastic results. Lots of fun and I added a bit of cinnamon to the glaze just for an extra kick for that yummy cinnamon enhancement to the apples. Thanks PJ

    3. PJ Hamel, post author

      Sounds good, Chef! Thanks for letting us know this can be done entirely with a starter, no yeast — magical stuff, isn’t it? PJH

    1. PJ Hamel, post author

      Cooler weather is inevitable, Viv — bookmark this until then. Have a relaxing long weekend! PJH

  1. Anne

    This looks like a fantastic template for making something a bit more flavorful with whole grains and sourdough. The pleasures of making the clone at home is that you can make it fit your dreams instead of your past experiences, right?

    Reply
    1. The Baker's Hotline

      Exactly, Anne. Dream on! If we can help you make any adjustments to make those dreams reality, be sure to let us know. (Or our bakers on the hotline: 855-371-2253!) Happy baking! Kye@KAF

    2. Amy w.

      This looks really good. If I wanted to make start it the night before and cook it In the morning, would that work? What would be the best way to do this.

    3. The Baker's Hotline

      Hi Amy, this is actually one of our Baker’s Tips listed in the recipe, as we understand the desire to prepare ahead of time and have the loaves ready to bake in the morning. “Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it’s shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.” Happy baking! Kye@KAF

  2. waikikirie

    Not ashamed to say I enjoy Entenmans. My favorite is the Raspberry Danish twist. LOVE it. Takes me right back to my childhood and my Mom’s kitchen…. Will make the apple but might try to duplicate the raspberry. Thanks PJ! xoxo

    Reply
  3. Jani

    I spent most of my Saturday morning having a blast making this yummy bread. I have never considered byself a successful baker, but after seeing how well this turned out, I now have the confidence to try even more recipes. Thank you so much for these monthly bakealongs! I am learning a lot–and unfortunately, gaining a few extra pounds. Looks like I’ll have to spend a little extra time at the gym this week. LOL!

    Reply
    1. The Baker's Hotline

      Thanks for making a habit of baking along with us, Jani! We’re thrilled to hear how much you’re learning and how much fun you’re having. Keep up the good work! Mollie@KAF

    1. The Baker's Hotline

      It depends some on your technique, Janet, but we usually find it takes somewhere around seven minutes. If you’re new to kneading or just looking for pointers, our video on kneading by hand can be of help. Mollie@KAF

    1. The Baker's Hotline

      While we haven’t tried that ourselves, we suspect it would be possible, Danie. Liquid sweeteners thin the consistency of a filling (like this or in a pie), so you’ll want to increase your thickener by 10% to 25%. It’s also worth noting that honey is sweeter than sugar, so we’d use a couple tablespoons less of it, and we’d take care not to let the mixture sit for too long without stirring, as honey can scorch at high temps. For more details about using liquid sweeteners, check out our recent blog article on the topic. Hope this helps and happy baking! Mollie@KAF

    1. The Baker's Hotline

      We had this desire too, Lisa! We’ve included this tip from our bakers that should be of help: “To make apple swirl rolls: Follow the directions above to the point where you’ve rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1″ slices. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2″ apart for crustier rolls. Allow the rolls to rise until they’re puffy. Bake as directed, reducing the baking time to 18 to 20 minutes. Drizzle with glaze.” Happy baking! Mollie@KAF

  4. Joyce Giannini

    Can’t wait to make this twist! Thanks so much! I will report back after I make with my results. Hope mine will look as great as this one!

    Reply
  5. Beth Booker

    I make something similar in my Tennessee kitchen. It’s usually filled with a cooked mixture of dried apples, cranberries, and apricots. Top the glaze with a few toasted almond slivers. Yum.

    Reply
  6. Terri

    Can’t wait to try this recipe! It’s on my “soon-to-bake” list! Also, it’s apple season, which is my favorite season.

    Reply
    1. The Baker's Hotline

      We sure do, Gloria. Click on over the recipe page itself, and you’ll see the option (just below “ingredients”) to view measurements in volume, ounces or grams. Enjoy! Mollie@KAF

  7. iris

    Have been making something very similar for over 50 yrs & the filling is
    “evenly” distributed in the rings. With this recipe one receives a piece with just filling near the top & the next person receives one with a bit of filling in the center. Really
    King Arthur is better than this!!

    Reply
    1. PJ Hamel, post author

      Iris, we actually like the look of this bread, with its filling spilling out the top. We do provide a tip at the bottom for simply slicing the filled log and baking the slices, as you would cinnamon buns, which would yield pieces with the filling distributed evenly throughout. So — something for both camps! PJH

  8. Page Riskin

    Wonderful recipe! Made a cinnamon sugar Challa 4 days ago, and this recipe is similar. I followed this great apple-cinnamon twist recipe, but added a little nutmeg to the filling, and made 3 ropes instead of 2, braiding them as for Challa. Filling was not exposed during baking, but the loaf was soooo excellent. A real keeper recipe.

    Reply
    1. PJ Hamel, post author

      Page that’s a sweet idea — a three strand braid. And nutmeg’s distinctive flavor is always a plus with apples. Thanks for sharing your suggestions here — PJH

  9. Kin

    This twist look delicious. The recipe stated that “If you’re using a bread machine set on the dough cycle, simply allow it to complete its cycle.”
    Is that meant skip the shaggy dough forms and 30 minutes resting steps. Thanks

    Reply
    1. PJ Hamel, post author

      Yes, Kin, the bread machine does such a thorough job of kneading, effortlessly, that it doesn’t need to let the dough rest to make it “easier” to knead. Good question, though — thanks for connecting here. PJH

  10. M Flora

    My dough is rising as I type. The Hubbs doesn’t like nuts, so going to add some re-hydrated apples to mine. Hope they turn out just as beautiful. Thanks for sharing your recipe!

    Reply
    1. PJ Hamel, post author

      Oh, sounds like a great idea; fresh and dried apples together are a great combination. Enjoy — PJH

  11. Carol Brown

    Made this today for a Labor Day picnic and it was the best dessert there! Believe me, there was plenty to choose from. A little variation in that i sprinkled brown sugar on top of the apple mixture and added a little gourmet cranberry relish. Bringing my other bread to work as a treat romorrow!

    Reply
    1. PJ Hamel, post author

      Oh, Carol — adding cranberry relish on top? Perfect! That takes it from fall to Thanksgiving for sure… Thanks for sharing — PJH

  12. N Crane

    My eight year old son and I made this the other day. It tastes amazing and was a fun project. He loved the process of rolling and shaping and did a great job. It helped that the instructions were so clear and the pictures so illustrative. He didn’t want to stop eating it! I’m a fan, PJ Hamel. Thanks for your hard work.

    Reply
    1. PJ Hamel, post author

      So glad we could provide you with a recipe you and your son can make together — think of the great memories he’s building (you, too!). Thanks for encouraging his interest in baking; I’ll bet he’ll be glad you took the time… PJH

  13. Emme M.

    Love your recipes, PJ! Do you think it would be possible to substitute a sweetened cream cheese filling to this recipe? There is an Entenmann’s cheese danish that my family loves. Though I doubt they would complain about this delicious cinnamon-apple filling!

    Reply
    1. The Baker's Hotline

      Hi Emme, we didn’t test a version of the sweetened cream cheese filling, but we think it could be a nice addition to use something like the filling from our Inside-Out Pumpkin Muffin recipes. It’s only lightly sweetened, which will complement the apples nicely. You might want to use slightly less apple filling so that once the cream cheese filling is added, it doesn’t leak out too much. Happy baking! Kye@KAF

  14. Jane

    Turned out fabulous. Had to substitute arrowroot for the cornstarch because of family food allergies to corn products. I used 2 tbs which was too much so filling was a bit gluey. I’ll adjust for next time.

    Reply
  15. Miss J

    Can’t wait to try this !Thank you for all the great recipes !I’m going to braid one ,”cut,”strand w one rolled only strand ,hope to get the best of both words

    Reply
  16. Sonia

    I can’t wait to try this recipe! It looks really great but my husband doesn’t like chunks of apple in anything. Would it be possible to substitute applesauce? Maybe use less sugar and use more cornstarch?
    I’ve enjoyed baking along with you over the summer and the bread with the sun dried tomatoes and cheese has become a family staple! I love trying new recipes and the step by step instructions remove all the guess work!

    Reply
    1. The Baker's Hotline

      Thanks for being a regular part of the challenge, Sonia! That Pane Bianco is a favorite around here too, and we hope you’ll get just as much use out of this one. The apple chunks do break down quite a bit while the filling cooks – to the point where the filling is more like a chunky jam. If that’s still too much chunk, we’d consider trying an apple jelly or apple butter before applesauce. Hope this helps and happy baking! Mollie@KAF

  17. moniesma

    sounds like cinnamon rolls I made for years but I always added raisins I will add dried fruit make this every Thanksgiven

    Reply
  18. Nancy Johnson

    This looks delicious. My teenage son and I wnt to make it but it is nearly impossible to get potato flour in China. Any possibility we can make this without the potato flour or subbing something else?

    Reply
    1. The Baker's Hotline

      Hi Nancy, here’s a tip for your: If you don’t have either potato flour or flakes, substitute 3/4 cup unseasoned mashed potato (about 6 ounces), adding it to the dry ingredients along with the milk. Reduce the milk to 2/3 cup, adding additional flour or milk as needed to create a smooth, soft dough. If you can’t get your hands on potatoes either, you can simply leave it out and add regular wheat flour instead. It won’t be quite as soft or tender, but it should still be yummy. Happy baking! Kye@KAF

  19. Crystl Scholl

    A fellow mainer, that explains that! I’m doing these as rolls. Let you know how they taste. I’m posting on Instagram as @crysscholl if you wanna peek.

    Reply
  20. Pat

    Have made the apple cinnamon twist bake along challenge! Twice and it is by far easy and super delicious! I took a picture of the first one and it looked just like yours.i would send a picture but, I’m not good at sending when it comes to hi tech ! I use your flour always and get great results! I have formed a bread baking group and we are on our 3 rd year! They love it and look forward to our meetings. Thanks for all you do!

    Reply
  21. Cathy Sexton

    First time baking in the bake along challenge. Making the Cinnamon Apple Twist Bread while waiting for the effects of Hurricane Irma to hit south of Atlanta.
    So far it looks like it is turning out. Braids are on their second rise.

    Reply
  22. Jane Hartley

    Just finished the apple braids and they smell terrific. First rise was slow but the dough was very easy to manipulate, fill, and twist. Added four fresh figs to the filling just because I had them. Enjoy your bake alongs. Would send pics, but not certain how. Only have 950 baguettes to go, but so far so good. Enjoyed the class!

    Reply
    1. The Baker's Hotline

      Hi Jane, we’d love to see your bakealong photos! We know the technological aspects of the challenge can be daunting, but the most important part is that you baked it! And hopefully you got to share some of the fun and deliciousness with friends and family. We’re asking bakers to share photos by using the #bakealong on Instagram or Twitter or when posting to our Facebook page. If you don’t have an Instagram, Twitter or Facebook account, we encourage you to consider signing up so you can join our community of bakers talking about Bakealong! All three accounts are free. Thanks again for joining us in the challenge. Kye@KAF

  23. Cathy Sexton

    Finished my Cinnamon Apple Twist Bread. They got a little too brown on top because I misread the instructions and thought I was supposed to bake for 30 minutes and then cover with foil. Oops. Still turned out yummy.

    Hurricane Irma is interfering with our phones so I am not able to post photos.

    Thanks for a great recipe. I will look forward to next months bakealong.

    Reply
  24. cate ryan

    I do dry into wet. If you have too much flour for the recipe, you can see it better as you mix it in the wet. You can’t undo wet into dry. Anyone else do this? LOVE the apple recipes!

    Reply
    1. The Baker's Hotline

      Hi Cate, we prefer mixing our wet ingredients into the dry as we’ve found that it’s easier to incorporate and requires less mixing time. But as we like to say, there’s no baking police — if you’ve found a technique that works for you, we encourage you to continue using it. Kye@KAF

  25. Lindsay

    This one screams “needs a maple glaze” to me! Will try both maple and vanilla seems how it makes two! Thanks for another great bakealong challenge recipe!!

    Reply
  26. Lydia

    I made this yesterday–it was delicious! The recipe is easy and the twist with the icing looked pretty. Many thanks for a great recipe!

    Reply
  27. Julie

    This was great fun to make. It looks impressive but SO easy. This dough is soft and easy to work with. I will be using this recipe often and changing up the filling. So FUN! I’m new to KAF challenges – so plan to go back and work others – and look forward to future challenges !

    Reply
  28. violet

    This was so much fun to make! I used my dough setting on my bread machine, and used mashed potatoes instead of the flakes. It turned out great. Recipe said to let cool some before cutting, which I didn’t do. I thought that I must have underbaked it as it was soft and squashed a little when cut; but the second roll cooled before cutting and it turned out great. I’m making another batch now, it is rising. It is so delicious!

    Reply
  29. Marilyn Buel

    Just put the icing on these beauties. I made 1 large and 1 small–one for the guys who are building a Habitat House and the other one for our house. Amazing dough and the filling is killer!

    Reply
  30. Vivian

    Made this yesterday, and it came out great! The only problem that I had was that the twist unraveled a little at the ends because I didn’t pinch them together adequately. One question that I have is whether potato starch and potato flour can be used interchangeably. I have a small bag of potato starch, but wasn’t sure if it could be used in this recipe — I ended up using mashed potato flakes just to be on the safe side.

    Reply
    1. The Baker's Hotline

      Hi Vivian, in some cases (gluten-free baking) potato starch and potato flour are not interchangeable. In yeast breads however, they both serve the same purpose of retaining moisture and keeping the bread nice a soft. Potato flour has slightly less starch in it than potato starch, so you can use a scant 1/4 cup in your Cinnamon-Apple Twists Breads. Happy baking! Kye@KAF

  31. Carol Rosenthal

    THE BEST! I was very pleased with the texture of this bread and the taste was wonderful. Would it be possible to make 3 smaller loaves with this recipe?

    Reply
  32. Agata

    I had to use some other brand of flour, as I live in Poland and we don’t have KingArthur here. Having said that, 3 cups of my all-purpose flour weight over 400 g, so is it better to follow the weights than cups?

    Reply
    1. The Baker's Hotline

      Good question, Agata. The great thing about weight is that it eliminates the element of variability that comes with measuring by volume, so generally speaking we would rely on weights over volume. That being said, it’s difficult for us to know how the performance of the flour you’re using compares to ours, so you may still need to experiment a bit with the exact right ratio of flour:liquid to get to the desired dough consistency. Best of luck and happy baking! Mollie@KAF

  33. Deb

    Wow what a wonderful recipe. Followed the directions to the max and could not have had a nicer appearing bread. The taste is perfect. Thank you.

    Reply
  34. GorramBatman

    Can you knead this dough in a food processor?

    (Also, isn’t the food processor blade pictured in the chopping of the apples recalled by Cuisinart?)

    Reply
    1. The Baker's Hotline

      Hi fellow baker, since this recipe make two loaves of bread, the volume of dough is a bit too much for most food processors to handle. You’ll have better results kneading by hand if you don’t have a stand mixer or a bread machine. And thanks for your concern regarding the food processor blade. We checked with PJ, and she said she called the company when the recall was first announced and verified that her blade didn’t need to be replaced. We’re good to go! Kye@KAF

  35. trooperbake

    Success! I make and served these twists to my small church group. They turned out beautifully and were delicious. The last of my upstate apples were perfect to use in the filling. My husband and daughter were impressed- who knew Mom could bake like that ? Thanks

    Reply
  36. Catalin D

    Making these for a writing group meeting. Looking yummy. I bet the filling could be played with – fig jam and almond, or ginger orange marmalade come to mind. Has anyone tried that?

    Reply
    1. The Baker's Hotline

      We didn’t get too creative with our fillings, Catalin, as we were just so smitten with the apple-cinnamon filling. However, you can use a combination of flavors and fillings if you like. Just be sure it isn’t too wet (jam should be fine), and use just enough to cover the dough with a thin layer. Otherwise, things get messy! Kye@KAF

  37. Allison

    This was so delicious! I didn’t want to buy potato flour or instant mashed potatoes so I used unseasoned mashed potatoes and they worked great. I live in Denver and I was surprised at how moist and Danish-like the finished product was! Will definitely be making this again.

    Reply
  38. Kathryn Hughes

    I just popped it in the oven. It was much easier than I anticipated. Did one loaf with walnuts and one just apple. Looks gorgeous and my husband is all but drooling sitting in the kitchen.
    Next time, and there will be a next time, I was thinking that I might soak some raisins in rum, in lieu of nuts and see how that works.
    Thanks for the great recipes and for making me realize that, yes, I can do this and probably more.

    Reply
  39. Addie

    Just put these together. They’re on the final rise. Used my bread machine for the dough. Used cornstarch as the thickener of for the filler – came together very nicely. Now if I don’t mess up the baking, we’ll be good. I really appreciate the internal baking temp being included in the instructions. I find that super helpful! Can’t wait till they come out of the oven!

    Reply
    1. Addie

      Just wanted to note that these loaves are DELISH!!! I baked them in two separate pans, on two separate shelves. The upper shelf baked faster and browned a bit too much (and that was at twenty minutes). The one on the middle shelf was barely browned when I took the first loaf out, so it baked another 10 mins or so. Sampled the over-browned one for myself, and took the other into the office today – gone in no time flat!

    1. The Baker's Hotline

      That’s such a good question, Patti, that we actually wrote an entire blog post about the best apples to use in baking (in this case pie, but the findings still apple to baking in general). The answer? There’s no definitive right or wrong; you can choose whatever apples you like to eat. Soft apples like MacIntosh will meld more into a smooth filling, while firm apples like Granny Smith or Honey Crisp will add more texture and tartness. You can’t go wrong. As for the milk, most of our recipes are developed using 1% milk, but you can use whatever you have on hand. The final product will not vary based on the kind of milk. Kye@KAF

    1. The Baker's Hotline

      Susan, you can use Golden Flax Meal blended with water in place of the egg. (1 T. flax plus 3 T. water = 1 egg.) For tips on how to make the swap most successfully, check out this article on our blog here. Happy baking! Kye@KAF

    1. The Baker's Hotline

      Sure, Katie. You’re welcome to do the first rise in the fridge overnight. We typically opt for letting the shaped loaves rest in the fridge overnight because that way they’re ready to go in the morning. All you have to do is bake! If you chill the dough during the first rise, the following stages will take longer. (The loaves will require more time once they’re shaped to become puffy.) Once they’re puffy, you’re ready to bake as directed in the recipe. Kye@KAF

  40. Terri

    I made this recipe today. I have to say they look and smell delicious! I can’t wait to try a slice with my coffee. I subbed almond extract for vanilla for the glaze. They smell heavenly!

    Reply
  41. Joanne

    I made this today and there was very little filling. I might have rolled the dough too big, but one apple for 2 loaves? And 3 tablespoons of corn starch was a lot–really hard to spread,
    it was so thick. It was still good, but next time, I think I’ll at least double the apple.

    Reply
    1. PJ Hamel, post author

      Sorry this didn’t meet your expectations, Joanne. We’ve deliberately kept the amount of filling fairly light, as twisting the dough strands becomes quite tricky when they’re spilling filling all over the place as you work. That said, feel free to simply bake the loaf without cutting it in half first; this will keep the apples inside. Good luck! PJH

    2. Kathleen ONeil

      I encountered the same problem but I added some Trader Joe’s Apple Cider Jam. This thinned what I had made and increased the quantity. I’ll never be able to recreate the flavor but it was great in a pinch. Some of my apples were not usable and I need the bread to fulfill an “I’ll bring” obligation.

  42. Kathleen ONeil

    Rosh Hoshana version.
    As soon as I saw this recipe I knew it would appear on our holiday table.

    Yes, I made adjustments – more eggs in the dough, honey rather than sugar, and atraditional 4-strand round challah braid. Rather than slice the strands ope and try to braid I braided then sliced ‘vents’ in the strands so the apples would show.

    Not exactly traditional – especially with the drizzle – but I wanted to participate and everyone enjoyed.

    2 photos tweeted.

    Reply
    1. PJ Hamel, post author

      Kathleen, thanks for sharing this wonderful idea. Apples and honey — perfect for the holiday, right? So glad everyone enjoyed it — PJH

  43. Grace Weissmann

    I made this for Rosh Hashannah. I made the recipe as is except I substituted margerine for butter and soy milk for milk. It was a huge hit. Both loaves went quickly. Could I have used oil instead of the margarine?

    Reply
    1. PJ Hamel, post author

      So glad the loaf was well-received at your holiday celebration, Grace. Yes, you could use oil instead of butter or margarine; you just lose a bit of flavor, but the bread’s structure won’t be affected. PJH

  44. Lucy

    Hi. I am a beginner bread maker. While looking at this recipe it seems small to get two decent sized loaves of bread. What is the approx. size of these 2 loaves once they are formed? Your pictures look like the loaves are large. I’m kinda confused. Any help would be great. If the loaves are indeed small, if I was to make 1 large loaf would this change the baking time or temp? Sorry, I’m a newbie and still learning. Any help would be great! I’d like to try making this recipe. ty!

    Reply
    1. PJ Hamel, post author

      Lucy, no worries – we love our beginning bread bakers! The loaves are about 12″ to 14″ long and about 5″ wide; they’re a very nice size, and you get to keep one and give one away (if you want). You could make a very large loaf, but I think you’d have an issue finding a pan to fit it on, as it would be probably at least 20″ or so long, and the largest pan that fits a typical home oven is 18″ long. Or you could make a much fatter loaf: take all of the dough and shape it at once, instead of dividing it in half to make two loaves. It might be tougher to work with. The other thing you could do, though, would be to make a round or oval wreath: do the two braids as directed, then hook them end to end and shape into a circle. The baking time wouldn’t change. Good luck, and remember – if you get stuck just call our baker’s hotline, 855-371-2253. PJH

    1. PJ Hamel, post author

      Oh, Cathy – pears! What a lovely idea. I’m definitely trying that; will add a touch of almond extract, as pears and almond go SO well together. Thanks so much for the tip! PJH

  45. Donna Biddy

    Finally got around to this because it is such a cool day( temperature wise). I’m waiting for the logs to rise and will cross my fingers they come out a baked perfection!

    Reply
  46. Joyce Hessefort

    I think I bought the wrong yeast. It is a red star dry yeast in the packet. It doesn’t say instant on it. It has been an hour and a half and it has barely risen. Will it still be OK? Take alot longer to rise? I am going to run out of time and will need to go to bed. Can I put the dough in the refrigerator until I get home from work tomorrow? Will it rise in the refrigerator? I am not in a hurry to make it. A very slow rise is OK if this is OK to do and what I have to do.It is rising slowly, not at half rise yet. I put in the refrigerator for the night and will await feedback Thank you.

    Reply
    1. PJ Hamel, post author

      Sorry about that, Joyce — it sounds like you didn’t buy instant yeast, which is OK. As you noticed, active dry yeast simply takes longer to rise. Another issue might be that you measured your flour “heavy,” and the dough is a bit on the stiff side; stiff dough takes longer to rise than soft dough. At any rate, by the time you read this, I’m quite sure your dough will have risen higher than it was when you put it into the fridge last night. Shape it, and let it rise again before baking; it’ll take longer, since it’s been chilled, but don’t despair; just give it some time, and you should end up with a fine loaf. If you have any further questions, give our baker’s hotline a call: 855-371-2253. Good luck! PJH

  47. Barbara J. Ocker

    With the really cheap apples that I purchased, I am making apple-everything! I can’t wait until my apple braid comes out of the oven. I am baking a double batch, so that I can share with my friend who has a birthday today too! =) Thanks for the recipe!

    Reply
  48. sara.Diba

    dear PJH;
    Salam Alaykom

    l made this really great bread roll. tnx a lot for sharing especial recipe with us.
    i love bread and bakery and this one was one of the best. but there was a problem which i haven’t any idea for it. after the second rest, the bread was puffy and had beautiful shape, but when it went into oven, it flatted instead of rise up 🙁 .. i don’t know why?

    p.s. I shared my bakealong challenge pics on my insta page. i hope you’ll see them . Instagram:@Saraa_Dibaa

    Reply
    1. The Baker's Hotline

      Hi Sara, we checked out your photo and it looked beautiful! We were quite impressed. Your bread didn’t look too flat — it is a somewhat flat bread compared to a loaf — but we’re happy to offer suggestions. The most common reason why yeast bread deflates in the oven instead of getting a bit of oven spring is because it has been over-proofed or left to rise for too long. Next time, try cutting back on the rising time slightly and make sure it rises some place that’s not too warm (65°F or 18-20°C is a good range). Lastly, be sure you’re using flour that has a high protein content. Using King Arthur All-Purpose is ideal in this case, but if you can’t get your hands on it then check the protein content of what you have available. It should be around 11.7% protein in order to provide the right amount of structure and support. Happy baking! Kye@KAF

  49. Eric

    Made this with home made plum jam. Wow! Good thing we had a bumper crop of plums and the pantry is full of jam. Going to be making this regularly.

    Reply
  50. Sher LeGault

    I made this wonderful bread day before yesterday. I did make the dough in my bread machine on the dough setting, which makes it very easy. I only made two changes to the recipe. I used coconut milk for regular milk and I soaked some raisins in rum to add to the apples from my neighbors tree. Next time I may add just a little more apple. Once cooked, they looked beautiful with the frosting on top ( like from a bakery) and they were delish! My husband wants me to make more with different fruit, like peaches and or pears. I think it’s wonderful idea and they would make great gifts for friends and neighbors. I did split each loaf in half after baking and cooling and wrapped them in clear wrap and froze them before icing. After defrosting I ice that half, that way it stays fresh until we eat them. There are only two of us. Great recipe. Easy and yummy.

    Reply
  51. Darnell Rowden

    I made this today, after being tempted since September when it first appeared on Facebook. Totally wonderful! I used mashed potatoes and used part of the milk in the recipe to aid in mashing. The dough was fabulous to work with. I did the kneading by hand. I think the next time, and there will be a next time, I will make more filling.
    Thanks for such a great recipe. Very delicious! I may even try making rolls. This is the yummiest dough ever.

    Reply
  52. sara.Diba

    hi;
    it’s my pleasure to read your kindly note about mine. you’re so generous and i love u and this useful website as well… 😉
    tnx for your delicious challenges (\/)

    Reply
    1. The Baker's Hotline

      We’re so glad you asked, Donna, as this is often a cause for confusion. Potato flour includes all of the potato, while potato starch is just the starch (no skin, etc.). They’re not interchangeable when baking gluten-free; but they are roughly interchangeable when being used to retain moisture in yeast breads, which is how we call for it here. To be ultra precise about it, potato flour is about 83% starch, so you’d perhaps want to use a little less if you choose potato starch in its place, but realistically this kind of small adjustment is unlikely to make much of a difference. Mollie@KAF

    1. The Baker's Hotline

      Not us, Lucy. We imagine you’d need to increase the thickener slightly since pears tend to be juicier than most varieties of apples. Give it a go if you’re feeling adventurous, and try using 4-5 tablespoons of cornstarch, depending on how just how juicy your pears are. Also check out these recipes that make pears the star of the show. Happy baking! Kye@KAF

  53. Lucy

    Thank you for your response. I was concerned about the moistness factor. If I give a go I’ll get back to you about the results.

    Reply

Post a comment

Your email address will not be published. Required fields are marked *