Spiced Apple Star Bread is so good you can eat it with a meal or as a dessert. It’s a sweetened buttery, bread that’s tender and warm from the fall spices. This bread looks hard to make, but it’s easier than you think.
This month’s Bread Bakers group is being hosted by Pavani from the blog Cook’s Hideout. Pavani challenged the Bread Bakers to create a bread using fall fruits or vegetables. Sweet or savory bread are all game. My Spiced Apple Star Bread just screams fall!
Quite some time ago I saw Cinnamon Star Bread on the King Arthur website. It was one of those recipes that I just couldn’t get out of my mind. I wanted to make it but it really looked labor intensive. One of the reasons I joined the Bread Bakers group was to learn and challenge myself when it comes to baking bread,
This event was the perfect time to give it a try. I wanted to stuff it with apples and knew that I’d have to dice my apples small and just hoped that the filling wouldn’t just come flying out when I twisted it. Another concern was that the moisture in the apples would make a soggy bread that wouldn’t hold its shape.
The bread gods were definitely with me. There isn’t anything difficult about making this bread and I’ll be making it several times throughout the holidays.
I’m hoping the pictures will encourage you to give it a try and I hope you to let me know if you have any questions.
Don’t have time to make it now? Pin it for later!
- 2 cups Unbleached all-Purpose flour plus more for dusting
- 1 cup of warm water may not use all
- 1/4 cup unsalted butter softened to room temperature
- 2 tsp instant yeast
- 2 tbsp white granulated sugar
- 1 tsp salt
- 1/4 cup dry milk
- 1/4 cup potato flour or instant mashed potato flakes
- 1/4 cup dark brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground allspice
- 2 tbsp butter melted
- 1 apple cored, peeled, and finely diced
- 1 egg slightly beaten
- Turbinado or demerara sugar
In the bowl of an electric mixer combine all dough ingredients EXCEPT water. Mix on low until blended. Drizzle in warm water with mixer running until dough is soft and smooth. Put the dough in a greased bowl and turn once to coat both sides. Cover with plastic wrap and allow bread to rise for 1 hour or until dough doubles in size.
Once the bread has risen, divide into four even-sized pieces and roll into balls. Cover with plastic wrap and allow to rest for 15 minutes.
In a small bowl combine brown sugar and spices. Mix to combine. Melt butter in a separate container.
Dust a working surface lightly with flour. Roll out each piece of dough into a 10-inch circle.
Place the first circle on a baking sheet covered with parchment paper. Brush with melted butter, sprinkle with brown sugar mixture and top with diced apples.
Place the next circle over the first filled circle. Stretch to match up edges. Repeat brushing with butter, sprinkle with brown sugar and then apples. Repeat with the 3rd circle and top with the fourth but don't fill or brush the top of the fourth circle.
Place a 2-1/2" to 3" biscuit or cookie in the center of the circle. Don't cut through the dough center just set it there. Using a sharp knife or dough scraper make 4 cuts through all 4 layers evenly spaced through all four layers. Repeat until you have 16 cuts to the center.
Pick up two strips and twist them twice away from each other. Continue until all 16 strips have been twisted.
Pinch the pairs of strips together to create a point.
Remove the cutter. Cover with a clean towel and let star rise 45 minutes. While star rises, preheat the oven to 400°F.
Remove towel and brush with beaten egg. Sprinkle with Turbinado or demerara sugar. Bake for 10-15 minutes until golden brown.
Cool on the pan for 10 minutes before serving.
Store covered at room temperature.
Recipe adapted from King Arthur Flour
I want to thank Pavani for hosting this month’s fun challenge. I can’t wait to go through all of the recipes. I hope you will check them out too.
This month’s for BreadBakers’, we are baking bread with fall fruits and vegetables, for example, apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc. Our host of the month is Pavani at Cook’s Hideout. Check out what the Bread Bakers have come up with Fall Fruits & Vegetables.
- Apple & Olive Oil Boulé from Food Above Gold
- Apple Cider Muffins from A Baker’s House
- Apple, Pear and Persimmon Stuffed Brioche from A Shaggy Dough Story
- Baked Cauliflower Breadsticks from Sneha’s Recipe
- Broccoli Burger Buns from Herbivore Cucina
- Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
- Chilli and Cheddar Potato Rolls from Mayuri’s Jikoni
- Easy Apple Banana Bread from Food Lust People Love
- Figs Quick Bread from Basic N Delicious
- Harvest Bread with Sweet Potato from Cook’s Hideout
- Kartofel Khleb – Russian Potato Bread from Ruchik Randhap
- Potato Bread Rolls from Gayathri’s Cook Spot
- Pumpkin Challah from Passion Kneaded
- Sauerkraut-Nut Bread from Palatable Pastime
- Savoury Potato Rose Rolls from Sara’s Tasty Buds
- Spiced Apple Star Bread from Hostess At Heart
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.