Apples are available all year round in Germany and many other regions of the world. That’s probably why there are so many recipes in which apples play the leading role. This is also the case with this Apple Pecan Swirl Bread. Without apples, this bake would only be half as delicious! Without apples, it would probably just be a nut bread, but not a particularly good one, I guess. ;P

Jokes aside. There is really a lot you can do with apples. Desserts, cakes, bread, and many more baked goods. You can even use them for cooking. Though, baking with apples is much more common, of course. There is so much you can bake with sweet apples. ;)
This swirl bread is basically a Babka. Most of you will probably know what a Babka is. If not – Babka is a yeast bake that has its origins in the Jewish cuisine of Eastern Europe (mainly Poland and Ukraine). An enriched yeast dough that is filled with chocolate, nuts, or apples, for example. Depending on the shape you choose, the Babka can look like a bread, cake or small buns. Something all have in common – alternating layers of dough and filling that run through the entire bake and are often visible on the outside.

Unfortunately, I have to admit you can’t really see distinct layers in this swirl bread here. That’s partly due to the amount of filling I used, and a bit due to the color of the filling. ;P With some chocolate added, you would definitely be able to see the swirls much better… or a bit less filling, maybe. But who wants less apple filling, right?! That’s what makes the bread so delicious! Taste is certainly more important than looks here. ;P
Be warned – if you want to make this swirl bread, you need time. That’s nothing new or weird for bakes with yeast, but this bread takes a little longer than other yeast bakes. You shouldn’t underestimate the resting time for this bread. The type of yeast you are using and the temperature in the kitchen might affect the resting times, but should really have at least 3 hours free time for this one here. ;P

Those resting times are honestly often the »breaking point« for me when it comes to decide if I want to bake something with yeast. To bake or not to bake is the question then. ;P Besides that, yeast bakes are fairly simple. In case you want to serve the swirl bead along with a coffee in the afternoon, you have to start quite early in the morning – something I often do not want to commit to. I have to be in the mood for a yeast dough in the morning, so everything is ready on time. ;P
Once you’ve come to terms with the fact that you have to start a little earlier in the kitchen, you’re good to go. The dough and the filling are not that complicated. Both can be done easily.
A few more tips: In case you don’t have dry yeast, you can use fresh baker’s yeast, of course. Half a cube (21g) is sufficient here. Also, if you don’t have spelt flour at hand, you can replace it with all-purpose wheat flour. No need to adjust the wet ingredients when switching the flour. It’s fine. Also… if you don’t have ground ginger, you can simply skip it here. I would not recommend using fresh ginger (if that came to your mind as a replacement). ;P The rest of the ingredients shouldn’t really cause any problems or raise any questions, I guess…
Interested in other bread/Babka recipes? Well, we got more here on the blog. Of course! One of our absolute favorites is our Chocolate Streusel Babka. So good! As mentioned before, when using chocolate/cocoa powder, you will see much more defined layers – especially when using black cocoa. ;) The layers in our Babka with Chocolate & Walnuts are less visible – similar to this one here, but that does not make the Babka less delicious! ;P
INGREDIENTS / ZUTATEN
For the dough:
1/3 cup (80ml) lukewarm milk
1 sachet active dry yeast* (for 18 oz. of flour)
1/4 cup (50g) sugar
2 cups (260g) spelt flour
1 large egg
1 large egg yolk
1/4 tsp. salt
1/3 cup (80g) butter, at room temperature
For the filling:
3/4 cup (150g) brown sugar
1 tbsp. cornstarch
1 tbsp. ground cinnamon
1 tsp. ginger powder*
1.8 oz. (50g) butter, melted
1 large apple, finely diced
1.8 oz. (50g) pecan nuts (or walnuts), chopped
For the streusels:
4 tbsp. spelt flour
4 tbsp. confectioners’ sugar
1/2 tsp. ground cinnamon
1 pinch of salt
1/2 tsp. vanilla extract
1 tbsp. butter
For the egg wash:
1 large egg white
1 tsp. sugar
Für den Teig:
80ml lauwarme Milch
1 Pkg. Trockenhefe* (für 500g Mehl)
50g Zucker
260g Dinkelmehl (Type 630)
1 Ei (L)
1 Eigelb (L)
1/4 TL Salz
80g weiche Butter
Für die Füllung:
150g brauner Zucker
1 EL Speisestärke
1 EL Zimt
1 TL Ingwerpulver*
50g Butter, geschmolzen
1 großer Apfel, fein gewürfelt
50g Pekannüsse (oder Walnüsse), gehackt
Für die Streusel:
4 EL Dinkelmehl (Type 630)
4 EL Puderzucker
1/2 TL Zimt
1 Prise Salz
1/2 TL Vanille Extrakt
1 EL Butter
Zum Bestreichen:
1 Eiweiß (L)
1 TL Zucker




DIRECTIONS / ZUBEREITUNG
1. Warm the milk until lukewarm and add to the bowl of your food processor. Stir in the dry yeast, as well as a teaspoon of the sugar. Let sit for about 5 minutes until the yeast has visibly bubbled up.
2. Add the remaining sugar, spelt flour, egg, egg yolk, and salt to the bowl and knead (with a dough hook) for about 5-6 minutes on a medium to high speed until you get an elastic dough that comes away from the sides of the bowl (it may still stick to the bottom of the bowl). Reduce the speed slightly and gradually add the butter. Each portion of butter should be well incorporated before you add more. The process takes a few minutes. You might have to scrape down dough from the sides of the bowl several times. Once all the butter has been incorporated, knead the dough for 4-5 minutes longer. The dough is ready when it crawls up the dough hook and only a small amount (or nothing anymore) sticks to the bottom of the bowl. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl and place it in the fridge for about 2 hours.
3. Mix the brown sugar for the filling with the cornstarch, ground cinnamon, and ginger powder in a bowl. Add the melted butter and mix until well combined. Peel, core, and finely dice the apple. Chop the nuts and add them together with the diced apple to the bowl – mix well, then set aside.
4. Mix the spelt flour with confectioners’ sugar, ground cinnamon, and salt in a small bowl. Add the butter in small pieces as well as the vanilla extract and mix everything until different-sized streusels form. If the mixture seems too dry, work in a bit more butter. When done, set aside.
5. Line a loaf tin* (approx. 23x11cm) with a piece of baking parchment and grease lightly. Take the dough out of the fridge and roll out on a lightly floured surface to a square of about 40x40cm. Spread the filling evenly all over the dough and then roll up from one side. Cut the roll/log you created in half lengthways and divide it into two strands. Twist them (the filling should be clearly visible), tuck the ends underneath, and then place the dough in the prepared loaf tin.
6. Mix the egg white with the sugar and brush the dough generously with the mixture. Sprinkle the streusels on top. Cover the loaf tin with plastic wrap and let the dough rise for about 60-90 minutes – the rising time might vary a lot depending on the temperature in your kitchen. The bread should fill out the whole loaf tin and have risen at least to the edge of the tin.
7. While the bread is rising, preheat the oven to 190°C (375°). Place the baking tin in the center of the oven and bake the bread for about 45-50 minutes. If the top gets too dark, place a piece of baking parchment on top and continue baking. Remove the bread from the oven and let cool down inside the loaf tin for some time, then remove with the baking parchment and let cool down completely on a wire rack.
1. Die Milch leicht erwärmen (handwarm) und in die Schüssel der Küchenmaschine geben. Die Trockenhefe und ein TL vom Zucker in die Milch einrühren und dann etwa 5 Minuten stehen lassen – die Hefe sollte sichtbar aufblubbern.
2. Restlichen Zucker, Mehl, Ei und Eigelb, sowie das Salz zur Schüssel dazugeben und alles etwa 5-6 Minuten lang (mit den Knethaken der Maschine) auf mittlerer bis hoher Stufe verkneten, bis ein elastischer Teig entsteht, der sich vom Schüsselrand löst (am Boden darf er noch kleben bleiben). Die Knetgeschwindigkeit etwas verringern und dann die Butter nach und nach dazugeben. Jede Portion Butter sollte gut eingearbeitet sein, bevor man mehr dazugibt. Der Prozess dauert einige Minuten – ggf. muss man den Teig zwischendurch vom Schüsselrand immer wieder mal abkratzen und auch mit der Knetgeschwindigkeit spielen, damit sich alles gut verbindet. Wenn die gesamte Butter eingearbeitet ist, den Teig weitere 4-5 Minuten durchkneten lassen. Der Teig ist fertig, wenn er am Knethaken hochkrabbelt und nur noch ein kleiner Teil (oder nichts mehr) am Boden der Schüssel klebt. Den Teig zu einer Kugel formen und in eine leicht gefettete Schüssel geben. Die Schüssel abdecken und für etwa 2 Stunden in den Kühlschrank stellen.
3. Für die Füllung den braunen Zucker mit Stärke, Zimt und Ingwerpulver in einer Schüssel vermischen. Die geschmolzene Butter dazugeben und alles gut verrühren. Den Apfel schälen, entkernen und fein würfeln. Die Nüsse hacken und dann zusammen mit den Apfelstücken zur Zuckermischung dazugeben und alles gut vermengen. Zur Seite stellen.
4. Für die Streusel das Dinkelmehl mit Puderzucker, Zimt und Salz in einer kleinen Schüssel vermischen. Die Butter in kleinen Stücken und den Vanille Extrakt dazugeben und alles mit den Fingern zu Streuseln verarbeiten. Sollte die Mischung zu trocken wirken, einfach noch etwas Butter einarbeiten. Zur Seite stellen.
5. Eine Kastenform* (etwa 23x11cm) mit Backpapier auslegen und leicht einfetten. Den Teig aus dem Kühlschrank nehmen und auf einer leicht bemehlten Fläche zu einem Quadrat mit etwa 40x40cm ausrollen. Die Füllung gleichmäßig auf dem Teig verteilen und dann von einer Seite her aufrollen. Die Rolle der Länge nach halbieren und in zwei Stränge teilen, zu einem Zopf verdrehen (die Füllung sollte gut sichtbar sein), die Enden nach unten einschlagen und dann in die vorbereitete Backform setzen.
6. Eiweiß und Zucker verrühren und dann den Teig damit großzügig einstreichen. Die Streusel darauf verteilen. Die Form mit Klarsichtfolie abdecken und für etwa 60-90 Minuten gehen lassen – je nach Temperatur in der Küche ist die Gehzeit etwas länger. Der Teig sollte sich in der Form schön breit gemacht haben und mindestens bis zum Rand der Form aufgegangen sein.
7. Während das Brot aufgeht, den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Die Form in die Mitte des Ofens stellen und dann für etwa 45-50 Minuten backen. Sollte die Oberseite zu dunkel werden, einfach mit etwas Backpapier abdecken und weiterbacken. Aus dem Ofen nehmen, kurz in der Form abkühlen lassen, dann mit dem Backpapier aus der Form heben. Auf einem Kuchengitter komplett abkühlen lassen.

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Here is a version of the recipe you can print easily.
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Apple Pecan Swirl Bread
- Prep Time: 00:50
- Cook Time: 00:50
- Total Time: 06:00
- Yield: 1 1x
- Category: Bread
- Cuisine: International
- Diet: Vegetarian
Description
This Apple Pecan Swirl Bread is the perfect bread for breakfast or a brunch – with some butter and jam on top so good! We love it!
Ingredients
For the dough:
1/3 cup (80ml) lukewarm milk
1 sachet active dry yeast* (for 18 oz. of flour)
1/4 cup (50g) sugar
2 cups (260g) spelt flour
1 large egg
1 large egg yolk
1/4 tsp. salt
1/3 cup (80g) butter, at room temperature
For the filling:
3/4 cup (150g) brown sugar
1 tbsp. cornstarch
1 tbsp. ground cinnamon
1 tsp. ginger powder*
1.8 oz. (50g) butter, melted
1 large apple, finely diced
1.8 oz. (50g) pecan nuts (or walnuts), chopped
For the streusels:
4 tbsp. spelt flour
4 tbsp. confectioners’ sugar
1/2 tsp. ground cinnamon
1 pinch of salt
1/2 tsp. vanilla extract
1 tbsp. butter
For the egg wash:
1 large egg white
1 tsp. sugar
Instructions
1. Warm the milk until lukewarm and add to the bowl of your food processor. Stir in the dry yeast, as well as a teaspoon of the sugar. Let sit for about 5 minutes until the yeast has visibly bubbled up.
2. Add the remaining sugar, spelt flour, egg, egg yolk, and salt to the bowl and knead (with a dough hook) for about 5-6 minutes on a medium to high speed until you get an elastic dough that comes away from the sides of the bowl (it may still stick to the bottom of the bowl). Reduce the speed slightly and gradually add the butter. Each portion of butter should be well incorporated before you add more. The process takes a few minutes. You might have to scrape down dough from the sides of the bowl several times. Once all the butter has been incorporated, knead the dough for 4-5 minutes longer. The dough is ready when it crawls up the dough hook and only a small amount (or nothing anymore) sticks to the bottom of the bowl. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl and place it in the fridge for about 2 hours.
3. Mix the brown sugar for the filling with the cornstarch, ground cinnamon, and ginger powder in a bowl. Add the melted butter and mix until well combined. Peel, core, and finely dice the apple. Chop the nuts and add them together with the diced apple to the bowl – mix well, then set aside.
4. Mix the spelt flour with confectioners’ sugar, ground cinnamon, and salt in a small bowl. Add the butter in small pieces as well as the vanilla extract and mix everything until different-sized streusels form. If the mixture seems too dry, work in a bit more butter. When done, set aside.
5. Line a loaf tin* (approx. 23x11cm) with a piece of baking parchment and grease lightly. Take the dough out of the fridge and roll out on a lightly floured surface to a square of about 40x40cm. Spread the filling evenly all over the dough and then roll up from one side. Cut the roll/log you created in half lengthways and divide it into two strands. Twist them (the filling should be clearly visible), tuck the ends underneath, and then place the dough in the prepared loaf tin.
6. Mix the egg white with the sugar and brush the dough generously with the mixture. Sprinkle the streusels on top. Cover the loaf tin with plastic wrap and let the dough rise for about 60-90 minutes – the rising time might vary a lot depending on the temperature in your kitchen. The bread should fill out the whole loaf tin and have risen at least to the edge of the tin.
7. While the bread is rising, preheat the oven to 190°C (375°). Place the baking tin in the center of the oven and bake the bread for about 45-50 minutes. If the top gets too dark, place a piece of baking parchment on top and continue baking. Remove the bread from the oven and let cool down inside the loaf tin for some time, then remove with the baking parchment and let cool down completely on a wire rack.
Notes
Let’s get baking!
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