This cinnamon apple twist bread had nothing to do with a bake challenge and everything to do with it looking fabulous!
This bake is perfect for breakfast, brunch, or dessert. Both of my children were big fans of this, which is RARE. The bread is nice and soft with swirls of apple cinnamon flavor throughout. It was tasty already without the icing, but definitely tastier with it. I warmed up a few pieces the next day in our toaster oven and they were still yummy.
I’ve made a few braided breads before and each time they look a little better. The braid looks tighter, less stuff spilling out the sides. Practice makes improved, I suppose.
I appreciate the fact that this doesn’t have chunks of apple. You shred it and really don’t notice the texture in the bake, just the flavor and the moisture from the apples. This recipe makes 2 large loaves, so be prepared to share or halve your ingredients. Now that I think about it, I did neither of those things and we just ate both loaves 😉
Yet another fantastic recipe from King Arthur Flour here.
Okay, so technically this milk tart is a pie and was ALMOST a baking fail, but I saved it!
My Reddit bake challenge was South Africa, hence this South African Milk Tart. It has a sweet shortcrust pastry and a vanilla custard-type filling, finished with a liberal dash of cinnamon.
The recipe went swimmingly at first – nicely thickened custard and beautiful crust. I popped it into the fridge to firm up.
Next morning I lift off the parchment to see LIQUID SOUP. No firming whatsoever overnight.
I had the thought of just pitching it, but decided to scrape it out of the pastry and re-cook the filling on the stove. Another 1/2 tbsp of cornstarch dissolved in water and then added to the boiling custard totally worked!
I took it out of the fridge next day and it was nice and firm. I was able to cut it cleanly, and I’m so glad I didn’t just bag the whole thing and throw it out 🙂
Final verdict – this was a tasty bake. The filling was creamy, cold, and definitely full of vanilla flavor. The heavy dose of cinnamon put this over the top, though. I absolutely wouldn’t leave that out! The shortcrust pastry added a great crunchy texture to an otherwise very smooth pie.
Hopefully the filling will set up for you the first time! I’m going to assume I didn’t cook it long enough the first time, which is why I was able to salvage it the next day.
Original recipe here.