Friday, 8 November 2013

Spiral Apple Bread

I love buying apples but I have a problem remembering to eat them. So, I just bake with them instead. Not sure why that is but I find it more fun to do that.
I love the fact that this spiral apple bread is almost effortless well, to me. All you need is a dough and some cored apples. You don't even need to peel the apples. Oh! I hate peeling apples.
 It does look like something difficult but it isn't. Only tricky. But it is something anyone can do.
I used 2 types of apples here. Bramley Apple and Gala Apple. This gave the bread different apple textures.
Ok, let's bake.


3/4 cup very warm milk (above body temperature)
1 sachet of yeast, 7g
2 tbsp sugar
2 cups flour
2 - 3 apples (Any kind will do)
Egg wash
1/2 tbsp demerara sugar/plain sugar
1 tbsp Apricot jam, melted in the microwave for 5 seconds

In a mixer, pour the sugar and milk, sprinkle the yeast over and mix lightly. Leave for 5-10mins to dissolve and looks foamy. Add the flour and mix together till combined. Increase the speed and knead for about 10 mins or more. The longer you knead, the smoother and more elastic the dough will be. Cover in a warm place and allow to rise for 1hr.
Punch down the dough after it has risen to deflate it and cut it into two. Set one aside. Roll out the 1st dough and cut into strips. Leave to rest while you slice the apples.
Wash and core the apples then slice them like the above picture. Grease a round spring form tin or a round cake tin.
Beginning in the middle of the tin, wrap a strip of the dough round a slice of apple. Once you get round it, wrap another apple.
Keep doing this. You might have to break up some slices of apples to make it into a spiral shape.
Once you've finished the 1st strips of dough, roll out the second dough and continue the process by wrapping it round the apple slices till all the dough and apples are used up.

Place it in a warm place to rest for about 45 - 1hr. Preheat the oven to 180 degrees and brush the dough with egg wash (just any exposed bit). Sprinkle with sugar (and cinnamon, if desired). Bake in the oven for 30 - 35 mins.
 As soon as its out, brush the melted apricot jam all over. Allow to rest for 10mins before slicing.
Here is a photo of what it looked like the next morning. The apples had time to infuse into the bread which gave it some yummy apple goodness.


  1. When you say cups, what size do you mean? I live in Nigeria so i need to have an estimate size to work with. Thanks

    1. A cup is 250ml sized cups. But I will advice you to use a scale if you have one because sometimes, measurements can be tricky using cups. I am planning to write a post soon on measurements which will help to convert measurements. In the meantime, you can check google as there are lots of other posts & articles about measurements.

    2. 1 cup is actually 240 ml to be precise :-)

  2. Haha, you should edit this post to include which temperature scale you are using. C or F, I'm in the USA, thought it was a little low of a temp but cooked it at 180°F, it was a little undercooked/raw still.

    1. This comment has been removed by the author.

  3. The use of "tin" instead of "pan" is the clue that it is 180 degrees C or 355 degrees F.

  4. Do you think this could be made with store bought pie crust instead?