INGREDIENTS
Dough
4 ½ teaspoons rapid rise yeast
1 cup warm water (100°-110°F)
½ cup granulated sugar, divided
2 large eggs
1 cup apple cider
1 tablespoon salt
1 tablespoon fresh lemon juice
¼ cup plus 1 tablespoon vegetable oil
6 – 6 ¼ cups King Arthur Unbleached Bread Flour, divided
Glaze
2 cups confectioners’ sugar
½ teaspoon fresh lemon peel
½ teaspoon ground cinnamon
¼ cup apple cider
Filling
½ cup (1 stick) unsalted butter, softened
½ cup confectioners’ sugar
½ teaspoon freshly grated lemon peel
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 ⅔ cups peeled, cored, chopped Jonathan apple
¾ cup sweetened dried cranberries, chopped
¾ cup toasted pecans, chopped
Garnish
¼ cup sweetened dried cranberries, divided
¼ cup toasted pecans, chopped, divided
Directions
- In mixer bowl, stir yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes.
- Beat in 3 cups flour. Knead with dough hook until soft dough forms, about 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon oil to grease a large mixing bowl. Place dough in bowl, turn to grease top. Cover; refrigerate dough overnight.
- Remove dough from refrigerator and let stand 30 minutes.
- To make filling: Mix together butter, confectioners’ sugar, lemon peel, cinnamon, and vanilla. Set aside.
- Punch down dough; divide in half. Roll each half into a 15 x 10-inch rectangle. Divide filling evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from long side, tightly roll up and pinch edges to seal.
- Using a floured knife, cut ropes lengthwise in half. With cut sides up, twist two ropes to form a single piece. Place on parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double.
- Bake in preheated 350ºF oven 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil last 5 minutes.
- To make glaze: Mix all ingredients, beating until smooth.
- Drizzle glaze over cooled loaves. Garnish with 2 tablespoons cranberries and pecans.
YIELD
Makes 2 large loaves, 16 servings each.
NUTRITION INFORMATION
One slice provides approximately 241 calories; 4 g protein; 39 g carbohydrate; 2 g dietary fiber; 8 g fat (2 g saturated); 19 mg cholesterol; 65 mcg folate; 1 mg iron and 228 mg sodium.
