Ingredients:

  • 3.5 cups bread flour
  • 0.25 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 0.5 tsp salt
  • 0.5 cup warm milk
  • 2 large eggs
  • 6 tbsp unsalted butter, softened
  • 2 cups peeled and finely diced Granny Smith apples
  • 0.25 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp lemon juice

Instructions:

  1. Combine warm milk, a pinch of sugar, and active dry yeast; let sit for 5–10 minutes until foamy.
  2. In a mixer, combine bread flour, remaining granulated sugar, and salt. Add the yeast mixture and eggs, mixing on low until a shaggy dough forms.
  3. Add softened butter one tablespoon at a time. Knead on medium-low for 5–7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
  5. Melt 2 tbsp butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and lemon juice.
  6. Stir in cornstarch and cook for 5–8 minutes until apples are tender and the liquid has thickened into a jam.