{"id":1238,"date":"2020-10-25T00:37:46","date_gmt":"2020-10-25T00:37:46","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=1238"},"modified":"2021-08-11T16:20:17","modified_gmt":"2021-08-11T20:20:17","slug":"apple-pie-stuffed-breads","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/apple-pie-stuffed-breads\/","title":{"rendered":"Apple Pie Stuffed Breads"},"content":{"rendered":"\n


For something different this apple season, try some apple pie stuffed breads. Because what makes everything better? Bread. Fluffy cinnamon dough stuffed with ooey-gooey apple pie filling and sprinkled with sugar. Same apple goodness but wrapped in a gluten blanket. Plus, you get some leftover apple caramel sauce for dipping. Food coma, anyone?<\/p>\n\n\n\n

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How to make these apple pie stuffed breads<\/strong><\/h2>\n\n\n\n
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First of all, you\u2019re going to need some apples. I used Gala apples, but most common apples will do. Cortland, Pink Lady, Empire, Honeycrisp, etc. Avoid using McIntosh apples for this as they break down easily. And if you use Granny Smith apples, your filling will just be a little more tart. You can also use a few varieties to get different flavour profiles.<\/p>\n\n\n\n

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To make the filling, you\u2019ll have to melt the sugars, but not caramelize them, in a saucepan. The caramelization will happen once everything is cooking and reducing. So to avoid a bitter caramel flavour, I prefer just melting the sugars to start. Then add the apples coated in the cornstarch first, stir them in, and follow with the coconut oil. Once the apples have cooked down, the whole thing is a darker caramel colour and there\u2019s less liquid, it\u2019s done. Strain most of the leftover caramel out, but keep it for dipping or drizzling! If there\u2019s too much in the filling, it will just all seep out like a volcano during baking. It will probably still happen for some of them, but it won\u2019t be as bad.<\/p>\n\n\n\n

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I tried just combining all the ingredients together at the beginning and letting that simmer, but the end result was just a slab of apples coated in hard caramel and covered in coconut oil. So don\u2019t do that, trust me. Since the filling is made with coconut oil and not vegan butter, it\u2019s finicky that way. <\/p>\n\n\n\n

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As for the dough, it\u2019s similar to the one from the blueberry buns recipe<\/a>, with some cinnamon and lemon zest added. It\u2019s a fairly simple dough to make and there\u2019s no excessive kneading involved. Then it\u2019s just a matter of waiting for it to proof. That\u2019s most of the recipe really, waiting. But it\u2019s well worth it! The bread will be nice and fluffy and lightly golden with a crispy sugar exterior. They\u2019re best enjoyed still warm from the oven, but they\u2019ll still be delicious reheated in the 2 days after making them.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Apple Pie Stuffed Breads<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Delicious apple pie filling stuffed into cinnamon bread dough with apple caramel sauce for dipping or drizzling.<\/span><\/div>\n
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Course <\/span>Dessert<\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 55 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>6<\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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Dough<\/h4>