With it’s apple, brown sugar & nut filling, this sweetheart bread is simply irresistible!
When I was in high school I took a cooking class. We learned many different recipes and basic techniques. The nice part was that I didn’t have to work alone. I was in a group with three or four other students. This gave me confidence, because if I wasn’t sure of something, I knew I had people to turn to.
I suppose this is why I decided to make a sweet bread from scratch.
By myself.
I have to say, it was pretty incredible. It was a recipe that I had found in one of my grandmother’s cookbooks. The photo looked so good that I copied it to take home with me {and when I say copy, I mean by hand. No home printers back then!}
It is a delicious sweet bread filled with brown sugar, butter, almonds and apples.
That was nearly 30 years ago {yes, I said 30}
So, when I came across my hand-written copy, I just knew I had to make it again. Don’t be intimidated by the length of the recipe, it’s actually not a complicated one. And it is so worth the effort.
Sweets for My Sweet{heart} Bread
With it's apple, brown sugar & nut filling, this sweetheart bread is simply irresistible!
1 hr, 30 Prep Time
30 minCook Time
2 hrTotal Time
Yields 2 breads
Save RecipeIngredients
- 1 envelope active dry yeast
- 6 Tbsp warm water
- 1/2 C honey
- 1/5 C butter, melted {3.2 Tbsp}
- 1 tsp salt
- 2 eggs
- 4-41/2 C flour
- 1/3 C brown sugar
- 3 Tbsp butter, softened
- 3/4 C finely chopped almonds {or walnuts}
- 3/4 C finely chopped apple
- 1 Tbsp grated lemon rind
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 egg, beaten
- 1 Tbsp milk
- 3/4 C powdered sugar
- Red cinnamon candies
- Toasted almond slices
For the dough
For the filling
For the glaze and garnish
Instructions
- In a large bowl, sprinkle yeast over warm water; stir to dissolve
- Add honey, butter, salt and eggs, beating to mix well
- Stir in flour 1 C at a time to form a soft dough
- Knead on a well floured surface until smooth and elastic; about 8 min
- Place in a well oiled bowl, turning once to coat
- Cover and let rise while making filling
- Blend brown sugar and butter
- Mix in remaining ingredients, except for beaten egg; set aside
- Punch down dough and knead several times {a couple of minutes should do it}
- On lightly floured surface, roll dough out to 3/8 inch thick
- Cut out about 28 circles with a 3-inch cookie cutter. {This may require re-rolling scraps a few times}
- Place 1 tsp of filling in center of each circle
- Bring up sides around filling, pinching dough together to for a ball
- Grease two heart-shaped pans and place dough balls along sides of pans, seam sides down, touching each other slightly
- Cover and let rise in a warm place until doubled in size; about 45 min
- Pre-heat oven to 350*
- Brush tops with beaten egg and bake for 30 min
- Cool slightly before carefully removing from pan
- Stir powdered sugar and milk until mixed well
- Drizzle over bread and sprinkle with almonds and candies
For the dough
For the filling
For the glaze and garnish
Nutrition Facts
- Calories 15279
- Total Fat: 180 g 276.92%
- Saturated Fat: 49 g 245%
- Cholesterol: 163 mg 54.33%
- Sodium: 3884 mg 161.83%
- Potassium: 7199 mg 205.69%
- Total Carbohydrate: 2853 g %
- Sugar: 313 g
- Protein: 535 g
- Vitamin A: 39.32%
- Calcium: 797 mg 79.7%
- Iron: 163 mg 905.56%
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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https://ilovemydisorganizedlife.com/sweets-for-my-sweetheart-bread/See here for nutritional information
Thank you for visiting {I Love} My Disorganized Life!
Good work
I'd love it if you would bring this over. It would be a hit!
Thanks for sharing. Have a sweet week!
The Contessa (Linda)
Warmly,
Lauren
The Thinking Closet