Amish apple fritter bread
Ingredients: large apples, cinnamon, ground ginger, brown sugar, all-purpose flour · 90 min cook time · 350kcal · ~₩12,550
Ingredients
2개 large apples, 1작은술 cinnamon, 0.5작은술 ground ginger, 150g brown sugar, 250g all-purpose flour, 0.5작은술 salt, 1작은술 baking soda, 100g white sugar, 1개 large egg, 1작은술 pure vanilla extract, 100ml neutral flavored vegetable oil, 100g sour cream, 150g powdered sugar, 30ml milk, 10g butter
Instructions
1. Generously butter a bread dish or pan and line it with parchment paper for easier removal.
2. Cut two large apples without peeling or coring. Make three thick slices on one side, then lay it flat and make two cuts, turn and make two more, then two or three more cuts to leave just the core. Stack slices and cut into quarter-inch wide strips, then dice into small, uniform cubes.
3. Transfer prepped apples into a bowl. Add cinnamon, ground ginger, and a generous amount of brown sugar. Mix thoroughly with a spatula and let it sit for 10-15 minutes to macerate, allowing the sugar to draw out juices.
4. Prepare dry ingredients: In a separate bowl, combine all-purpose flour, salt, and baking soda. Whisk until evenly combined.
5. Toss the apples again. They should be syrupy. Let them sit for another 5 minutes while preparing wet ingredients.
6. Prepare wet ingredients: In a bowl, combine white sugar, one large egg, a splash of pure vanilla extract, neutral flavored vegetable oil, and sour cream. Whisk enthusiastically for about a minute.
7. Add about 75% of the apple mixture to the wet ingredients and mix. Reserve the remaining 25% for the top.
8. Dump in the dry ingredients and briefly mix with a spatula until the flour just barely disappears. Do not overmix.
9. Transfer the batter into the prepared loaf dish. Scrape out all batter from the bowl. Evenly spoon the reserved 25% of the apple mixture over the top of the batter.
10. Place a towel under the glass dish (if using) and gently tap the dish to knock out air pockets and settle the batter.
11. Bake in a preheated 350°F (175°C) oven for about 50-60 minutes, or until a bamboo skewer inserted into the center comes out clean.
12. Let the bread cool for about 15-20 minutes before carefully removing it from the pan and peeling off the parchment. Let it cool completely on a rack.
13. While cooling, prepare the icing: Mix powdered sugar, a little vanilla extract, and a splash of milk with a whisk until smooth. Add more sugar for thicker icing or more milk for thinner icing.
14. Once the bread is completely cool, drizzle the icing over the top. The icing should be thick enough to hold a line but runny enough to drip down the sides.
15. Serve immediately or chill before serving for improved taste and texture.
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