Baking all things apple lately, and excited to share this recipe we’ve been tweaking and perfecting for awhile. Apples sautéed in butter with a touch of sugar and fresh rosemary, rolled up in a sweet enriched dough, and then drizzled with a caramel gin sauce once baked.
From AnkarsrumUSA recipe developer, Carmi Adams:
Apple and rosemary is one of my favorite flavor combinations, especially since you can take it to the savory or sweet side, depending on what you want to make. Gin and caramel might sound like an unusual combo, but it compliments the rosemary and apple quite well. The filling gets made for this bread first, which is also the first step of making the dough.
This is an enriched dough, and so the knead time is a little longer to properly develop that gluten.
Enriched dough will typically take a little longer to rise. A warm area of the house is helpful or a proofing setting on your oven. If you don’t have either of those, turn your oven on the lowest setting and then immediately turn off once it has preheated. Place the covered dough in the oven along with an oven safe baking pan full of several cups of boiling water. This creates a nice little DIY proof box.
While the dough is rising, make the caramel sauce. If gin or alcohol isn’t your thing, it is completely optional and won’t affect the texture of the caramel if it gets left out.
Homemade caramel sauce might seem daunting, but it is actually not that hard. The biggest thing to remember is patience, and don’t be distracted. Melting sugar can quickly turn to burnt sugar if not watched over. I like to use a large saucepan so the sugar is just a thin layer on the bottom of the pan, melting evenly and consistently.
Once the sugar finally melts (this can take 10-15 minutes) the rest goes very quickly:
Once dough has risen, turn out onto a lightly floured surface and roll out into a rectangle and spread the cooked apples all over the dough.
Let rise again, brush with egg wash and bake.
Let the bread cool completely before drizzling caramel sauce over the top. Please let us know if you have any questions or comments about this recipe. Happy fall baking!
Apple Rosemary Bread with Caramel Gin Sauce
Prep Time: 45 minutes
Bake Time: 45 minutes
Inactive Time: 3 1/2 hours
325 g. (3 cups) chopped apples, approximately 3 medium apples
115 g. (8 Tbsp.) unsalted butter
28 g. (2 Tbsp.) granulated sugar
large sprig fresh rosemary
pinch kosher salt
2 large eggs, room temperature
154 g. (1/2 plus 2 Tbsp. cup) whole milk, room temperature
76 g. (1/3 cup) granulated sugar
5 g. (1 tsp.) vanilla bean paste or vanilla extract
12 g. (1 Tbsp.) instant dry yeast
450 g. (3 3/4 cup) all purpose flour
7 g. (1 1/2 tsp. plus a generous pinch) kosher salt
1 large egg, for egg wash
114 g. (1/2 cup) granulated sugar
45 g. (3 Tbsp. plus 1 tsp.) salted butter
58 g. (1/4 cup) heavy cream
21 g. (1 1/2 Tbsp.) gin, optional
Place all the filling ingredients in a large skillet over medium heat. Once butter has melted, bring to a simmer, reduce heat to medium low, and let simmer for 10 minutes, stirring occasionally. The apples should be starting to soften around the edges, but still hold their shape. Set aside to cool for 10 minutes.
Discard the rosemary sprig and strain the apples, pouring the butter liquid into the stainless steel mixing bowl. Set the apples aside until ready to use.
Attach the stainless steel bowl with the butter to the mixer base, along with the roller/scraper. Add the eggs, milk, sugar, vanilla paste and yeast. Mix on medium high speed (4 o’clock) until thoroughly combined.
Reduce the speed to low (1 o’clock) and gradually add in 2/3 of the flour. Add in the salt. Then slowly add in rest of flour. Increase speed to medium low (between 2 and 3 o’clock), lock arm about 1 inch away from the bowl and let the dough knead for 20 minutes.
Cover and let dough rise until doubled in size, approximately 2 hours.
Place sugar in a medium sized saucepan over medium low heat. Do not stir. Let sugar cook until it begins to melt and turns golden amber, occasionally swirling pan once sugar has melted. This will take approximately 10-15 minutes. Once sugar is amber colored, add butter and whisk till melted. Add in cream, increase heat to medium and boil 1 minute, whisking constantly. Remove from heat and whisk in gin, if desired. Let cool completely.
Line a half sheet pan with parchment paper.
Once dough has risen, turn out onto a lightly floured work surface. Roll into a rectangle 14 x 12 inches. Spread apples evenly over dough and then roll up, starting with the longest side. Gently but firmly squeeze up and down the dough log, ensuring the apples adhere to the dough. Squeeze and slightly taper ends. Cut the log in half with a sharp serrated knife. Lay one half over the other, forming an x. Working from the middle out, start twisting the two pieces together, pinching the ends together and tucking underneath the loaf.
Carefully transfer the twisted dough to the baking sheet. Cover and let rise until almost doubled in size, 1 – 1 1/2 horus.
Preheat oven to 350º F. Beat egg for egg wash and carefully brush over dough with a pastry brush.
Bake for 40-45 minutes, until top is golden brown.
Let cool, then drizzle caramel over the top.
Yield: 1 large loaf, serves 10-12
WHOLE WHEAT VERSION:
-Replace all purpose flour with 424 g. (3 3/4 cup) whole wheat flour. If milling at home, use a hard wheat.
-Do not mix the yeast in with the wet ingredients. Mix up butter, egg, milk, vanilla and sugar, then add in half of flour, mix, cover, and let sit 45 minutes. This will start the gluten development.
-Add in yeast, rest of flour, and then the salt. Knead for 12 minutes instead of 20.
-Follow rest of instructions above.
-If desired, sugar can be replaced for the following with Sucanat with honey (aka honey granules):
- Filling: 22 g. (2 Tbsp.) Sucanat with honey
- Bread: 57 g. (1/3 cup) Sucanat with honey
- Caramel: 86 g. (1/2 cup) Sucanat with honey