cinnamon sugar coating

This bread is the perfect way to celebrate fall’s apple harvest, but it’s good any time of year! It is truly reminiscent of fried apple fritters with all those chunks of fresh apple in the batter.  You’ll need about 3 large apples to yield the 2 cups of chopped apple required for this recipe. The baker’s stand-by, Granny Smith, is great; however you can use whatever variety you have on hand.  Juicier apples will impart more moisture into the crumb, which is nice. I have used Gala, Pink Lady, and Golden Delicious with success.

Apple Fritter Bread with Boiled Cider Glaze

unsalted butter (softened)

sugar

eggs (at room temperature)

vanilla extract

all-purpose flour

baking powder

fine grain sea salt

milk (at room temperature)

apples (3 large, about 10 oz.)

cinnamon

brown sugar

pecans

confectioners’ sugar

boiled cider (or 2 tablespoons apple cider)

milk

pecans (optional)

Preheat the oven to 350°F. Coat a 9x5 nonstick loaf pan flour-based baking spray (such as Baker’s Joy or Pam). Alternatively, grease and flour the pan.

In the bowl of an electric mixer (I used a hand-held mixer) cream together the butter and sugar. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla extract.

In a separate mixing bowl, whisk together the flour, baking powder, and salt. Add it to the creamed mixture, beating on low speed, alternately with the milk. Begin and end with the flour mixture. Set aside.

Bread batter

Mix the apples, cinnamon, and sugar in a bowl.

Toss to coat.

Apple mixture

Mix the brown sugar, cinnamon, and pecans in a bowl.

Stir well to combine.

Cinnamon-brown sugar mixture

Spread 1/3 of the bread batter into the bottom of the prepared loaf pan. Top with 1/3 of the apples, and sprinkle over 1/3 of the cinnamon-brown sugar mixture. Tamp the mixture down with the back of a spoon.

Spread another 1/3 of the batter over the apples and brown sugar mixture. Do this with two spoons, placing dollops of batter over the sugared surface (see image in blog post), and spread using a mini spatula if you have one. Top with another 1/3 of apples and another 1/3 of the brown sugar mixture. Tamp down.

Finally, spread the last 1/3 of batter over the last layer (dolloping as before) and finish with the final 1/3 of apples and 1/3 of brown sugar mixture.

Bake for 1 hour, or until the top is deeply browned and crusty and a toothpick tester inserted near the center comes out clean. If the top starts to overbrown, tent with aluminum foil.

Let the bread loaf stand for about 10 minutes before turning it out to a cooling rack.

Assembly

In a medium bowl, whisk together the confectioners’ sugar and 1 tablespoon of boiled cider (or apple cider, if using). Add the milk and mix until a thick pourable glaze is formed (you may need more or less milk, add it a little at a time). Drizzle or pour the glaze over the loaf and sprinkle the center with chopped pecans.

Store the bread covered in plastic wrap at room temperature for up to 2 days. Refrigerate for longevity, up to a week. Bring bread slices to room temperature before serving.

Glaze and toppings

This Vegan Churros Recipe comes together with 6 basic ingredients and can be made even by beginners! The churros are crispy on the outside, tender on the inside, and naturally egg-free and dairy-free.

Vegan Churros Recipe

water

vegan butter ((or vegetable oil like canola oil))

salt

flax egg ((1 tbsp flaxseed meal mixed with 2 tbsp water))

Vegetable oil,

dark chocolate, chopped

full-fat coconut milk ((or vegan cream of choice))

If you haven&#39;t already, prepare the flax egg by mixing the flaxseed meal with the water. Let it sit for 5 minutes to thicken. In the meantime, prepare a plate with a few paper towels on it, so you can place there the churros after frying them later.

To a plate or a shallow bowl, add cinnamon and granulated sugar and mix. Set aside for later.

In a medium saucepan, combine sugar, vegan butter, salt, and water. Bring to a boil over high heat, then turn the heat to low. Add the flour and stir immediately using a rubber spatula.

Keep cooking the dough and stirring occasionally, until the dough forms into a ball. Remove from the heat and add to a bowl. Add the flax egg and using an electric mixer, mix for 30 seconds. Then, transfer the dough into a piping bag with a large star-tip attachment (around ½ inch).

Making the dough

If this is your first time making churros, prepare 12 pieces of parchment paper where you&#39;ll be piping the churros. Pipe the dough into 5-6-inch long churros, cutting the end of the churros using a pair of scissors. If you&#39;ve made churros before, you can pipe the dough into the hot oil as usual.

In a deep pot or a Dutch oven, add 3-4 inches of oil and let it heat over medium-high heat until it reaches 380ºF (190ºC). Using a kitchen thermometer in this case is very useful. However, if you don&#39;t have one on hand, you can use a wooden spoon or a chopstick. Dip it into the oil and if the edges sizzle right away, the oil is ready for frying. Just keep in mind that this isn&#39;t as accurate as using a thermometer is.

When the oil is ready, drop the vegan churros into the pot, but hold on to the parchment paper (don&#39;t worry, it won&#39;t burn). Fry the churros for 2 minutes on each side, until golden brown, stirring occasionally to make sure they don&#39;t stick to the bottom of the pot. Don&#39;t fry more than 4-5 churros at a time, because the temperature of the oil will drop too much.

Once ready, use kitchen tongs or a slotted spoon to remove the churros from the oil and place them on the plate layered with paper towels. Let the churros sit on the paper towel for 30 seconds, then coat them with cinnamon sugar.

Repeat frying and dipping the churros in the sugar until all are done!

Frying

Preheat oven to 400°F (200°C). Layer a baking sheet with a piece of parchment paper. Pipe the churros on the parchment paper, leaving enough space between each one.

Bake for 18-22 minutes, or until golden brown. Then, turn off the oven and let them sit for 10 minutes before taking them out.

Finally, coat the churros in cinnamon sugar while they&#39;re still warm, and serve right away!

Baking

To a small saucepan, add coconut cream or plant-based milk and dark chocolate. Heat on low heat until the chocolate is melted and you have a warm chocolate sauce.

Chocolate sauce

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The most viewed cinnamon sugar coating recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine