Sourdough Apple Fritter Bread Recipe

Prep Time: 25 minutes (plus 12-16 hours fermentation) | Cook Time: 55-60 minutes | Total Time: 13-17 hours
Yield: 1 loaf (10-12 slices)
Skill Level: Intermediate
Category: Breakfast, Dessert, Sweet Bread

This Sourdough Apple Fritter Bread masterfully blends the delightful tang of a mature sourdough starter with the warm, spiced comfort of a classic apple fritter. It’s a stunning, swirled loaf perfect for a weekend baking project. The long, slow fermentation not only develops incredible flavor but also makes this treat easier to digest. Enjoy it toasted with a pat of butter, or as a truly special coffee companion.

Ingredients

For the Sourdough Levain:

• 60g (¼ cup) active sourdough starter (100% hydration)

• 60g (½ cup) bread flour

• 60g (¼ cup) warm water

For the Apple Filling:

• 2 medium apples (like Honeycrisp or Granny Smith), peeled and diced into ½-inch pieces

• 2 tablespoons (28g) unsalted butter

• ⅓ cup (66g) light brown sugar, packed

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Pinch of salt

• 1 teaspoon vanilla extract

For the Bread Dough:

• 270g (about 2 ¼ cups) bread flour

• 30g (¼ cup) whole wheat flour

• 1 large egg, at room temperature

• 60g (¼ cup) whole milk, lukewarm

• 60g (¼ cup) granulated sugar

• 4g (¾ teaspoon) fine sea salt

• 57g (4 tablespoons) unsalted butter, softened to room temperature

• All of the prepared levain

For the Cinnamon Swirl & Topping:

• 50g (¼ cup) granulated sugar

• 1 tablespoon ground cinnamon

• 2 tablespoons (28g) unsalted butter, melted (for brushing)

For the Vanilla Glaze (Optional):

• ¾ cup (90g) powdered sugar, sifted

• 1-2 tablespoons milk or cream

• ½ teaspoon vanilla extract

• Pinch of salt

Equipment

• 9×5 inch loaf pan

• Parchment paper

• Stand mixer with dough hook (or strong arms for hand mixing)

• Small saucepan

• Pastry brush

Instructions

Day 1: Evening Prep

1. Create the Levain (8-10 hours before mixing dough):
In a small jar or bowl, combine the 60g active starter, 60g bread flour, and 60g warm water. Mix until no dry flour remains. Cover loosely and let ferment at room temperature (70-75°F) for 8-10 hours, or until it is bubbly, fragrant, and has at least doubled in size.

2. Prepare the Apple Filling:
Melt the 2 tablespoons of butter in a small saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring occasionally, for 5-7 minutes until the apples have softened slightly and the mixture is syrupy. Stir in the vanilla extract. Remove from heat and let cool completely. (Tip: Spread on a plate to speed up cooling.)

Day 2: Mixing, Baking & Assembly

3. Mix the Dough (Intensity: Medium):
In the bowl of a stand mixer, combine the bread flour, whole wheat flour, egg, lukewarm milk, sugar, salt, and the ripe levain. Using the dough hook, mix on low speed for 5-7 minutes until a shaggy dough forms and no dry flour remains.
With the mixer running on medium-low, add the softened butter one tablespoon at a time, allowing each piece to incorporate fully before adding the next. This will take about 5 minutes. Once all butter is added, increase speed to medium and knead for 8-10 minutes. The dough will initially look slippery and messy but will transform into a smooth, slightly tacky, and elastic dough that clears the sides of the bowl. It will be a rich, soft dough. *(Hand Mixing Alternative: This will require 15-20 minutes of vigorous kneading and slap-and-folds after butter incorporation.)*

4. First Rise / Bulk Fermentation (Time: 4-6 hours, Intensity: Low):
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature. Perform a series of 4 “stretch and folds” over the first 2 hours (every 30 minutes). To do this, wet your hand, grab one side of the dough, stretch it upwards, and fold it over the center. Repeat on all four sides. This builds strength. After the folds, let the dough rest, covered, for the remainder of the bulk ferment, until it has increased by about 50-75% and is puffy with bubbles.

5. Laminate & Shape (Intensity: Medium):
Turn the dough out onto a lightly floured surface. Gently pat and stretch it into a 10×12 inch rectangle.
Create the Swirl: Brush the surface lightly with half of the melted butter. In a small bowl, mix the 50g sugar and 1 tablespoon cinnamon for the swirl. Sprinkle about two-thirds of this cinnamon sugar evenly over the dough.
Add Apples: Scatter the cooled apple filling evenly over the dough.
Roll & Layer: Starting from a long side, roll the dough up tightly into a log, like a cinnamon roll. Pinch the seam to seal.
Final Shape: Using a sharp bench scraper or knife, cut the log in half lengthwise, exposing the beautiful layered interior. Turn the two halves so the cut sides face up. Twist the two strands together, keeping the layers visible, then carefully lift the twist into your parchment-lined loaf pan. Tuck the ends under. Brush the top with the remaining melted butter and sprinkle with the reserved cinnamon sugar.

6. Second Rise / Proof (Time: 1.5 – 2.5 hours, Intensity: Low):
Cover the loaf pan loosely with plastic or a damp towel. Let proof until the dough has risen just above the rim of the pan and springs back slowly when gently poked, about 1.5-2.5 hours. Preheat your oven to 350°F (175°C) during the last 30 minutes of proofing.

7. Bake (Time: 55-60 minutes, Intensity: High):
Place the loaf pan on the center rack of your preheated oven. Bake for 55-60 minutes, or until the top is a deep golden brown, the loaf sounds hollow when tapped, and an internal thermometer reads at least 190°F (88°C). If the top browns too quickly, tent loosely with foil for the last 15 minutes of baking.

8. Cool & Glaze:
Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely (at least 2 hours). This is crucial for the texture to set.
For the Glaze: Whisk together powdered sugar, 1 tablespoon milk, vanilla, and salt. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency. Drizzle decoratively over the completely cooled loaf. Slice and serve.

Nutrition Information (Per slice, 1/12th of loaf, without glaze):

• Calories: ~280

• Total Fat: 10g

• Saturated Fat: 6g

• Cholesterol: 40mg

• Sodium: 220mg

• Total Carbohydrates: 44g

• Dietary Fiber: 2g

• Sugars: 20g

• Protein: 5g