apple danish bread recipe

Written ByJenny Smyth Posted on
apple danish bread recipe
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The Best apple danish bread recipe

I’m so excited to share with you my favorite apple Danish bread recipe! It’s a classic that never goes out of style, and for good reason – it’s moist, flavorful, and just perfect for any occasion. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

Whether we’re having a casual dinner at home or hosting a big gathering, this bread is always the star of the show. And the best part? It’s incredibly easy to make!

Just mix together some flour, sugar, yeast, and spices, add in some chopped apples and a drizzle of honey, and you’re good to go. The result is a beautifully golden loaf that’s full of sweet and tangy flavors. I love serving it warm from the oven, sliced up into generous wedges and topped with a pat of butter or a dollop of whipped cream.

It’s the perfect comfort food to warm your heart and fill your belly. And let me tell you, my kids can’t get enough of it! They love helping me mix the dough and watching it rise in the oven.

We often have fun topping our slices with all sorts of delicious combinations – peanut butter and banana slices, Nutella and marshmallows, or even just good old-fashioned butter and jam. It’s amazing how something so simple can bring so much joy to our daily lives. And as an added bonus, this bread is actually pretty healthy too – with whole wheat flour, chopped apples, and just a hint of sugar, it’s a guilt-free treat that we can all feel good about indulging in.

Apple Danish Bread

Apple Danish Bread

4.9 from 914 votes

This apple danish bread combines a soft, buttery yeast dough with a sweet cinnamon apple filling. It is shaped into a beautiful braided loaf and topped with a simple glaze for a delightful breakfast or brunch treat.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

2 1/4 teaspoons active dry yeast
1/4 cup warm water (110°F)
1/2 cup warm milk (110°F)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt

For the Apple Filling

2 medium apples, peeled, cored, and diced
2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2In a large mixing bowl, combine the warm milk, sugar, melted butter, egg, and vanilla extract, then stir in the yeast mixture.
3Add 2 cups of flour and the salt to the wet ingredients, mixing until a soft dough forms.
4Gradually add the remaining flour, kneading on a lightly floured surface for 8 minutes until the dough is smooth and elastic.
5Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.
6While the dough rises, prepare the apple filling.
7In a saucepan over medium heat, melt the butter and add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
8Cook for 5 minutes until the apples soften, then stir in the cornstarch slurry and cook for 1 minute until the mixture thickens.
9Remove from heat and let it cool completely.
10Preheat the oven to 375°F and line a baking sheet with parchment paper.
11Punch down the risen dough and roll it out on a floured surface into a 12×10 inch rectangle.
12Spread the cooled apple filling evenly down the center third of the dough lengthwise.
13Cut the dough on both sides of the filling into 1-inch wide strips, then fold the strips over the filling in a crisscross pattern to create a braid.
14Transfer the braided loaf to the prepared baking sheet, cover loosely with a towel, and let it rise for 20 minutes until puffy.
15Bake for 25 to 30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
16Let the bread cool on the baking sheet for 10 minutes, then transfer to a wire rack.
17In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle the glaze over the warm bread.

🔧Equipment

Large mixing bowl
Small bowl
Saucepan
Rolling pin
Baking sheet
Parchment paper
Pastry brush
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 200mg🌾Total Carbs: 63g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 7g

📝Notes

For a richer flavor, use Granny Smith or Honeycrisp apples. The dough can be prepared the night before and refrigerated after the first rise for convenience.

Watch Video Of How Apple Danish Bread Works

One thing I love about this apple Danish bread recipe is that it’s perfect for any occasion – whether we’re having a cozy night at home or hosting a big party with friends. And because it stores so well (either at room temperature or in the freezer), we can enjoy it for days after we first make it.

Plus, with all those chopped apples inside, it’s like getting two desserts in one loaf! My family loves reheating slices as toast for breakfast or as an after-school snack – it’s like having our own little bakery right at home.

❓ Frequently Asked Questions About Apple Danish Bread

Q: What type of apples should I use for this recipe?

I recommend using a mix of Granny Smith and Gala apples for this recipe. The tartness of the Granny Smiths will balance out the sweetness of the Gala apples perfectly.

Q: Can I substitute other types of sugar for the honey?

Yes, you can definitely use other types of sugar if you prefer – brown sugar or turbinado sugar would both work beautifully in this recipe.

Q: Do I need to knead the dough at all?

Nope! This dough is designed to be super easy to mix together – just combine all the ingredients in a bowl until they form a sticky ball.

Q: Can I make this bread ahead of time?

Absolutely! You can prepare the dough up to 24 hours in advance – just shape it into a loaf shape when you’re ready to bake it.

Q: Is there anything special I need to know about storing this bread?

Yes – because this bread contains yeast, it needs to be stored in an airtight container at room temperature. If you don’t plan on eating it within 24 hours, consider freezing it for later.

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