How to Make Chef John's Amish Apple Fritter Bread

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In this video, Chef John shows you how to make Amish Apple Fritter Bread, a quick bread that tastes just like the famous Amish apple fritter donuts without the deep-frying. Learn how to use macerated fresh apples and a sweet glaze to create a moist, delicious holiday breakfast or dessert.

Transcript

00:00Hello, this is Chef John from Foodwishes.com with Amish Apple Fritter Bread.

00:08That's right, if the Amish bake it, I want to make it.

00:12Especially when it has anything to do with apples.

00:15And especially, especially when it has anything to do with their famous apple fritters.

00:20And like almost all the other Amish recipes I know, this quick bread is as easy and fast as it is amazing.

00:26And to get started, before we prep our apples, we will generously butter a bread dish or pan.

00:32And then to hedge our bets, I like to line it with some parchment paper.

00:35Just to make removal maybe a little bit easier.

00:39But you're probably still okay without it.

00:41And then once that's set, we'll go ahead and cut up two large apples.

00:45Which would normally start with a peeling and coring.

00:48But we're not going to do either.

00:50Okay, what we'll do is make three nice thick slices on one side.

00:53Which is going to take us pretty much all the way to the core and the seeds.

00:57And after those first set of cuts, we'll lay it down on the flat side.

01:01And we'll make two cuts this time.

01:03And then we'll turn it and make two more.

01:06And then for our last set, we'll make two or three cuts.

01:10Depending on how much apple we have to work with.

01:12At which point we should be left with just the core.

01:15And then what we'll do is stack up a few of these slices at a time.

01:19And we'll cut them into about quarter inch wide strips.

01:21And then as you well know, if you turn strips and slice across at the same distance apart,

01:27you should end up with some nice small uniform cubes.

01:31And by the way, just sort of uniform is fine.

01:34And not only does not peeling the apples make this faster and easier,

01:38I think it actually improves the final product.

01:41As the color's better, we get more flavor.

01:44And of course, thanks to all that extra fiber, it is definitely nutritionally superior.

01:49And if you're using Honeycrisp apples, which is what I'm using,

01:53you will have zero textural problems by including those skins.

01:57Since I promise you they will just disappear.

02:00And that's it.

02:01Once our apple's been prepped and transferred into a bowl,

02:04we will spice this up with some cinnamon,

02:07as well as some ground ginger.

02:08And then we'll follow that with a generous amount of brown sugar.

02:12And then what we'll do is take a spatula and give this a thorough mixing.

02:17At which point we're going to let this sit for about 10 to 15 minutes to macerate.

02:22No, I said macerate.

02:24Which is where we toss our fruit with sugar

02:26to draw out all those sweet, natural, beautiful juices.

02:29So once that's mixed, we'll set it aside.

02:32And we will move on to prep our dry ingredients.

02:36Which are nothing more than some all-purpose flour.

02:39To which we will add some salt.

02:41As well as some baking soda.

02:43No, not baking powder.

02:45Baking soda.

02:46And we'll simply take a whisk and give that a mix.

02:49Until everything's evenly combined.

02:52And once that's set, let's go back and toss our apples again.

02:55And as you can see, that sugar's already started working.

02:58And everything's getting nice and syrupy.

03:01Which is exactly what we want.

03:03So that is already looking very nice.

03:06And we'll let that go for another 5 minutes or so.

03:08While we mix up our wet ingredients.

03:11And that's going to start with some white sugar.

03:13Which, yes, in the world of baking and pastry, is considered a wet ingredient.

03:18And to that we'll add one large egg.

03:20We'll also do a nice splash of real pure vanilla extract.

03:23As well as a neutral flavored vegetable oil.

03:26And then we'll finish up with some sour cream.

03:29Before we take a whisk.

03:31And mix this enthusiastically for about a minute.

03:34And I should mention, some recipes call for yogurt instead of sour cream.

03:38Which totally works flavor-wise.

03:41But yogurt doesn't have as much fat as sour cream.

03:44So you are going to get something that's not quite as rich.

03:47But anyway, you decide.

03:49I mean, you are after all the kitchen fairy.

03:51Of which dairy?

03:53But anyway, once that's mixed.

03:55We will grab our apples.

03:56And we'll transfer in about 75% of the mixture.

04:00And while you could dump everything in at this point.

04:03We'd like to save about 25% of the apples for the top.

04:06Since as you'll see.

04:07That's going to help us produce a very gorgeous appearance.

04:11And then once 75% of the apples are mixed in.

04:13We'll go ahead and dump in our dry ingredients.

04:15And we will give that a brief mixing with the spatula.

04:19And we are only going to do this until that flour just barely disappears.

04:24At which point we're going to stop immediately.

04:26So as not to over mix.

04:29And we're going to transfer that batter into our prepared loaf dish.

04:32And once everything has been scraped out of the bowl with a spatula.

04:35We will take a nice big spoon to clean that off.

04:38And then with that exact same spoon.

04:40We will take the reserved 25% of our apple mixture.

04:43And we will spoon that evenly over the top.

04:46Which admittedly.

04:48I'm doing much more slowly and carefully than I need to.

04:51But I'm in no hurry.

04:53And I find these types of steps very therapeutic and relaxing.

04:56And then once our batter has been appled and served.

05:00I'm going to place down a towel.

05:02Since I'm using a glass dish.

05:04And I'm going to give this the old tappa tappa.

05:07Just to knock out any air pockets.

05:09And settle everything down before this gets baked.

05:12And that's it.

05:13This is now ready to transfer into the upper center.

05:15Of a 350 degree oven.

05:18For about 50 to 60 minutes.

05:20Or until it looks like this.

05:23Oh yes that looks done.

05:25But let's go ahead and test it with a bamboo skeer.

05:28And if it comes out clean.

05:29You've baked it long enough.

05:31But if it comes out with raw batter on it.

05:33You'll have to bake it for a few more minutes.

05:36And then what we'll do is let this cool for about 15 to 20 minutes.

05:40Before we carefully remove it.

05:42And peel off the parchment.

05:44And once that's been accomplished.

05:45We'll let it cool completely on the rack.

05:48And while we're waiting.

05:49We will mix up the thing that turns Amish apple bread.

05:52Into Amish apple fritter bread.

05:55Which is a very simple icing.

05:57Made with powdered sugar.

05:58A little bit of vanilla extract.

06:01Plus a splash of milk.

06:03And we'll go ahead and take a whisk.

06:04And mix that until smooth.

06:06And if once you're done.

06:07You want your icing thicker.

06:08Add some more sugar.

06:10Or if you want a thinner.

06:11Add some more milk.

06:11But that was looking just about perfect to me.

06:15And if everything's gone according to plan.

06:17Our icing will be thick enough to hold a nice sharp line.

06:20But still runny enough.

06:22To drip down the sides of the loaf.

06:24Just about to the bottom.

06:25And as far as variations go.

06:28Instead of the milk.

06:29You could if you want use lemon juice.

06:31For something a little tangier.

06:33Or apple cider of course would also work.

06:35But I'm going with my mom's classic icing recipe.

06:38Which if you're my age.

06:40Was probably your mom's classic icing recipe.

06:42And that's it.

06:43Once iced.

06:44This is technically ready to serve.

06:47Although I almost always will chill this before serving it.

06:50Since I think the taste and texture are better.

06:53But I'm sorry.

06:54I just couldn't wait.

06:56So I grabbed a knife.

06:57And very carefully sliced off a piece.

06:59And I'll get to the taste in a moment.

07:02But that my friends.

07:03Is one of the most beautiful quickbreads you will ever see.

07:06Which by the way those apple skins helped achieve.

07:10But as I promised.

07:11They basically disappeared.

07:13And no one will know they're there.

07:15Probably.

07:16And then while the texture is obviously going to be a little bit different.

07:19The taste of this is very.

07:21Very apple fritter like.

07:23And by the way.

07:24If you've never had Amish apple fritter donuts.

07:27Definitely make those first before you make this.

07:29Since those are like one of the best things to eat ever.

07:32But this does give us a very similar experience.

07:35With probably a little less effort.

07:37And no messy pan frying.

07:40And while I think this would be perfect served any time of the year.

07:43If you have people over for the holidays.

07:45I could not think of a better choice than this.

07:47In fact you should bake up a couple loaves on Christmas Eve.

07:51Which will make your house smell better than any candle ever invented.

07:55And then serve with coffee the next day.

07:57You will have an absolutely perfect Christmas breakfast.

08:00And if you're a fan of Amish baking.

08:02Or apples.

08:04Or apple fritters.

08:05Or fast and easy quickbreads.

08:07Or all of those things.

08:09I really do hope you give this a try soon.

08:13So please follow the links below for the ingredient amounts.

08:16A printable written recipe.

08:17And much more info as usual.

08:20And as always.

08:21Enjoy.

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