On Line Cookbook

Roselyn Bakery's Apple Cinnamon Loaf

Recipe Information
K.T. from the Roslyn Bakery Cookbook

  • Apple Bread Dough:
  • 1 cup (225 ml) water
  • 1 whole egg
  • 4 cups (950 ml) bread flour
  • 3-1/2 tbsp (50 ml) milk powder
  • 1-1/2 tsp (7 ml) salt
  • 2-3/4 tbsp (40 ml) yeast
  • 8 tbsp (125 ml) granulated sugar
  • Apple Loaf Filling:
  • 2-1/4 cups (525 ml) diced apples
  • 1/2 cup (125 ml) cinnamon
  • 2 tbsp (30 ml) corn starch
  • 1-1/2 cups (350 ml) granulated sugar
  • Butterscotch Roll Icing:
  • 4 cups (950 ml) powdered sugar
  • 3/4 cup (175 ml) water
  • 1 tsp (5 ml) cornstarch
  • 3-3/4 tbsp (60 ml) granulated sugar
  • 4-1/4 tbsp (60 ml) light corn syrup
  • 2-1/2 tsp (12.5 ml) vegetable oil
  • 6-1/2 tbsp (100 ml) brown sugar
  • Apple Bread Dough:
  • Combine water, egg, bread flour, milk powder, salt, yeast and sugar into a large mixing bowl and mix with a dough hook for 15 minutes on medium speed.
  • Take the dough out of the bowl, shape it into a ball and place back into the bowl and cover the mixing bowl with a damp towel.
  • Let rise in a warm place, away from draft, until doubled about 1 hour.
  • Roll out the dough to a thickness of about 1/2 inch.
  • Cut the rolled dough into 1 inch by 1 inch pieces.
  • In a large bowl, mix the dough pieces by hand with the apple loaf filling.
  • Mix only long enough to incorporate the dough with the filling.
  • Place the mixture into a bread pan and cover with a towel.
  • Let rise in a warm place until doubled, about 1 hour.
  • Place in oven and bake for 20-25 minutes or until golden brown.
  • Let cool in pan and ice the top with butterscotch roll icing.
  • Apple Loaf Filling:
  • Mix diced apples, cinnamon, corn starch and sugar in a mixing bowl and mix well.
  • Butterscotch Roll Icing:
  • Combine water and starch in a saucepan and mix until all is incorporated.
  • Add granulated sugar and corn syrup to the saucepan and boil for 1 1/2 minutes.
  • Add vegetable oil after contents are boiling and stir well.
  • Add brown sugar and bring to a boil again.
  • Put powdered sugar in a mixing bowl.
  • Add saucepan mixture to mixing bowl a little at a time while mixing at low speed.
  • Keep adding contents until icing is to the consistency you desire.
  • Makes enough to ice 4-5 coffee cakes or 2 1/2 dozen danishes.
Editors Note: This is in response to a very special request. We are working on getting the quantity made and oven temperature and will add them to the recipe as soon as K.T. gets back to us. Check back on this recipe later in the day and hopefully we will have the details on it.

The email address for the person requesting this recipe no longer works for us so hopefully she will get it in time for the graduation!