Apple Twist Bread- Banh Mi Nhan Tao


The load shape's instruction is from Cinnamon-Apple Twist Bread of King Arthur Bakealong.  The dough is from Cinnamon rolls. I used one cup of  apple compote and one fresh apple for filling.  This is the first time I collected apples from neighbor in the summer, cooked and kept them in freezer.

Apple compote/Apple sauce.

1 lb fresh tart apples
1 TBS sugar
1 TBS water
1 tsp lemon/lime juice
Cinnamon or nutmeg, clove, allspices 

   1 Peel, core and coarsely chop apples.  Mix apple, water and sugar in a medium saucepan or pot, bring it to a boil over medium high heat.  Then lower the heat to simmer, cook until apple is soft but still have some texture. Add lemon juice and sprinkle some spice of your choice, stir well,  cooked a few more minutes.  Then take them off the heat.
   2. It can be used like dessert with ice cream or save in the fridge/freeze.

The dough recipe in Cinnamon Roll.  Follow the  link above.

Filling:

1 apple, peeled, cored, coarsely chopped
1 cup apple compote/apple sauce
2 TBS cornstarch
2 TBS sugar
1 tsp cinnamon


   Mix all ingredient in a saucepan.  Bring it to a gentle boil over medium high heat, then lower the heat to simmer a few minutes until the mixture is thicken. Let them cool down before using.

Sugar Glaze:
1/2 cup powder sugar
2-4 TBS milk or heavy cream.


Put sugar in a medium bowl or glass measuring cup.  Stir milk or heavy cream in slowly until it start dripping freely but not too runny.


Assemble:  need two baking sheets,one lined with parchment paper or silicon patch.

Make the dough. It is cold here so I use oven to proof the dough. If yours stove does not have the proof function, turn the oven on at lowest setting 175 0F.  Then turn it off, put the dough in in about one hour.  Then use it again for the second rise without turn on the oven again.  While waiting for it to rise. Make the filling and glaze.Divided the dough into two.  Roll one into 10x12 inch rectangle.  Spreading 1/2 filling atop of the rolled dough except 1/2 inch from the edge.  Start with one long side, roll it into a log.  Use finger tips pinch to seal the edge.  Cut the log into half lengthwise.  Put them next to each other on a lined baking sheet.  Twist or plaid them together with filling side up.  Pinch and tuck the ends down.   Follow the link above of King Arthur to see pro doing it.  Repeat with remain dough.  I rolled and cut the second roll into 6 rolls.  Cover them up with another baking sheet (upside down)  until almost double in size.Preheat oven to 350 oF with a rack in middle.  Bake about 30-35 minutes until golden brown.  Inner dough temperature should be at least190 oF. Check after 20 minutes if they are brown too quickly, covered it with foil.  Let they cool down on a wire rack. 30 minutes to one hour if you can wait.  Drizzling with sugar glaze.  Enjoy.  Thanks King Arthur for a wonderful instruction and recipe.