How to make it

  • Filling:

  • Heat water apple juice in a small pot over medium-high heat and add the apple pieces.
  • Cover and cook 2 minutes, then uncover and cook 1 minute, stirring occasionally.
  • Stir in the Scotch, immediately followed by the caramel sauce and salt.
  • Cook, stirring often, until slightly thickened, about 5-10 minutes.
  • Remove from heat and cool completely.
  • Dough:

  • Mix all of the dry ingredients in a large bowl.
  • Add the tallow (or butter), vanilla, 1 egg and milk, then mix until a shaggy dough forms.
  • Let the dough rest for 15 minutes.
  • Knead the dough for 12 minutes, until it feels slightly sticky and soft.
  • Place the dough in a greased bowl, cover and let the dough rise 2 hours, until it's almost doubled.
  • Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Press into a large rectangle.
  • Spread the filling over the rolled-out dough, leaving a 1/2-inch margin clear of filling along all sides.
  • Starting with a long side, roll the dough into a log, sealing the edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise.
  • Place the half-logs, filled side up, side by side on a parchment-lined baking sheet. Keeping the filling side up, twist the two logs together, working from the center to each end. Pinch the ends together.
  • Cover the dough with plastic wrap and refrigerate overnight.
  • In the morning, remove the loaf from the fridge and set aside to rise for 2 hours.
  • Heat the oven to 350°F.
  • Beat together the remaining egg and water, then brush over the entire surface of the dough to seal the filling to the surface as best you can.
  • Bake loaf for 1 hour and 15 minutes, until golden brown. Check the loaves after 20 minutes and tent with aluminum foil if they’re browning too quickly around the edges.
  • Cool completely before slicing.

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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 124.6
    Total Fat: 3.0 g
    Cholesterol: 16.9 mg
    Sodium: 180.9 mg
    Total Carbs: 21.9 g
    Dietary Fiber: 1.8 g
    Protein: 3.0 g
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