There are so many things I love about fall in New England. For example, I love the changing colors of the foliage, and the cooler nights and shorter days. The spices that seem to go hand and hand with fall baking such as cinnamon, cloves and nutmeg have always appealed to me more than, say, chocolate. And I love local fall produce such as winter squashes, pumpkins and especially apples.
So I was predictably giddy with excitement when I saw this recipe. Loaves made of enriched yeast dough filled with cinnamon-y apples and pecans? Yes, please!
This bakealong recipe came together really easily. The results far exceed the effort! Instead of purchasing potato flour or instant mashed potatoes, I substituted 3/4 cup of unseasoned mashed potato (and reduced the milk to 2/3 cup), as suggested in King Arthur Flour’s accompanying blog post. And I opted for cornstarch rather than Instant ClearJel to make my apple-pecan filling.
I cannot stop raving about how much I love this recipe: the mixing, the aromas, the assembly, the baking, the appearance of the finished results, the flavor. This one is a keeper! I do have to work on my glazing though. Apparently I’m not very good at making it look random or rustic, opting instead for the super anal-retentive grid pattern. Not terribly attractive to my eye, but somehow I find it difficult to just let loose. I’ll keep working on it though.