apple fritter bread

I made this loaf on Saturday. It's super, amazing-ly delicious toasted for breakfast, with a bit of butter, or drizzle a glaze over the top, or caramel sauce. It reminded Tom of the apple fritters that he'd get from the bakery growing up.

---

Dough
makes one loaf.

2 1/2 cup all-purpose flour
1/2 cup granulated sugar
1 package active dry yeast, about 2 1/4 teaspoons
1/2 teaspoon kosher salt
1/4 cup whole milk
4 tablespoon unsalted butter
3 large eggs
1 teaspoon vanilla extract

Filling

1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 tablespoon butter
1 crisp apple

In a large bowl, whisk together the flour, sugar, yeast, and salt. Place the milk and butter in a small heavy-bottomed saucepan or microwaveable bowl, heat milk until warm. Add the butter, swirling until melted.

Add the milk mixture to the flour mixture, and then add the eggs and vanilla. Mix until the flour mixture is moistened and the dough is smooth.  Scrape the dough down in the bowl to loosen it, then cover with plastic wrap and a dishtowel.

Set the bowl in a warm place and let the dough rise until it doubles in size, about 45 minutes.

While the dough is rising, line a 4 1/2- by 8 1/2-inch loaf pan with parchment paper, leaving a 3-inch overhang on the long sides. Butter the parchment and the sides of the pan. In a small bowl, combine the brown sugar, cinnamon, and nutmeg. In a microwave-safe bowl, melt the butter.

Punch the dough down, then transfer to a lightly floured work surface and roll into a 12- by 18-inch rectangle. If the dough is sticking, sprinkle the underside with a bit more flour.

Arrange the dough so the long side is in front of you. Brush the melted butter over the dough, then sprinkle with the brown sugar mixture.

Core and cut the apple into 1/4-inch pieces. Cut the dough crosswise into 6 even strips. Sprinkle 1 strip with some of the apples, gently pressing them into the dough.

Top with another strip of dough and more apples; repeat with the remaining strips of dough and apples. Cut the stack into 6 equal portions. Stand the prepared loaf pan on one of its short sides, and arrange the stacks with cut sides facing out, tucking in any fallen apples. Cover and let rise for 20 minutes while the oven is preheating.

Heat oven to 350 degrees F. Bake the loaf until deep golden brown, 40 to 45 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool for 10 minutes more. Drizzle with caramel sauce and sprinkle with coarse salt, if desired.

adapted from womens day magazine.