Does apple butter sound familiar to you? If you live in Europe you probably never heard of it. I saw apple butter for the first time one year ago on Instagram and when I realized it was made from apples and spices only, I knew I had to make my own!
Apple butter is just like applesauce, but way more dense and creamy and with a caramel flavor and texture. Doesn’t this sound heavenly?
Most of the recipes I found online required a very long slow cooking time (like 6 hours). I made many tests to find a shortcut to get the same exact texture without spending the whole day in the kitchen checking if my apple butter was burning!
And I found it! YAY! So, what’s the secret? After baking and blending the apples, I pass the applesauce through a cheese cloth and squeeze it to remove all the liquid (this is the part that takes a lot of time to evaporate and the reason why you usually have to cook it for so long). Then I pour the applesauce back to the heavy bottom pan together with the sugar and spices and cook for another 12-15 minutes until golden brown and sticky shiny consistency.
This system allows you to get a super creamy and dense apple butter in only 40-45 minutes! And the result is exactly the same, so I don’t recommend cooking it for 6 hours even if you have the time!
If you own a Magimix Cook Expert, it’s even easier! Just cook the apples with the velvety soup feature 30 mins (so that everything is blended), let cool down and drain the applesauce with the cheese cloth. Add the spices and sugar and place back to the bowl of the Magimix and remove the lid cap. Select Expert feature 12 mins/2A/100C.
You can find cheese cloth very easily pretty everywhere. In Europe, you might find it along with the equipment for homemade jam.
You can spread the apple butter on bread, combine with yogurt or use for baking goods just like this brioche bread! You can find both recipes below!
Feel free to replace the apple butter with other spreads like chocolate spread, jam, pear or pumpkin butter.
To make this brioche bread, I used the water roux method. This makes the bread very light and fluffy and it will help keeping it fresh for several days. You can also replace the water with any milk of choice (I usually prefer oat milk to make bread).
I really hope you guys will love this apple butter recipe and of course I hope you will try to make my apple butter swirl brioche bread! As always, I’d love to hear from you if you try one of my recipes. Please let me know your feedback in the comments below or tag me on Instagram so that I can see your pics!
- heavy bottom or cast iron large saucepan
- 1 kg fresh apples, cooking variety, peeled, core removed then weighed (Golden delicious, Fuji, Rennet)
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp water
- 75 g organic cocout sugar or dark brown sugar
- 1 tbsp pure maple syrup
- 1,5 tsp ground cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp pure vanilla bean paste
- Peel core and dice your apples into tiny chunks. Place them into a large heavy bottom or cast iron saucepan together with the lemon juice and the water.
- Cover and bake on medium-low for 30 minutes.
- Let cool down completely.
- Place a sieve over a bowl and top with a cheese cloth. Pour the applesauce over the cloth and squeeze to remove all the water. (You can drink the apple water or add to a smoothie).
- Add the sugar, maple syrup, vanilla, lemon and spices and place back into the saucepan.
- Cook without the lid, stirring frequently for 12-15 mins or until dense and caramelized.
- Let cool and transfer to sterilized mason jars.
Apple butter swirl brioche bread
- Stand mixer fitted with hook attachment,22x 15 cm loaf pan
Ingredients for the water roux
- 120 ml / 1/2 cup water
- 1 tbsp light brown sugar
- 45 g/ 1/4 cup vegetable butter
- 125 g/ 1cup all purpose flour
Ingredients for the dough
- 7 g /2,5 tsp active dry yeast
- 175 ml/ 3/4 cup warm water
- 375 g / 3cups all purpose flour
- 60 g / 1/3 cup light brown sugar
- 3 tbsp dry coconut milk
- 1 tsp pink salt
Ingredients for the filling
- 4 tbsp homemade apple butter
- 1,5 tbsp coconut sugar
- 1 tbsp ground cinnamon
Make the water roux
- Bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar.
- Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and get a smooth paste.
- Cover the bowl with plastic wrap, and refrigerate overnight.
Make the dough
- The next day, bring the roux to room temperature. Whisk the dry ingredients in a medium bowl and add them together with the water in the bowl of an electric stand mixer. Mix to combine.
- Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes.
- Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
- Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour.
- Lightly grease a 22×15 cm (9×5 ") loaf pan. Stir the granulated sugar and cinnamon together in a small bowl.
- Punch down the dough and roll it into a rectangle, about 22x60cm (9x24inches).
- Spread with a thin layer of apple butter, and top with the cinnamon sugar.
- Starting at the short side, roll into a tight log (like a cinnamon roll).
- Using a sharp knife, cut the log in half lengthwise, leaving the two halves attached at one end. Twist the two long pieces together and place in the prepared pan.
- Cover loosely with plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
- Preheat the oven to 175C| 350°F. Uncover dough and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.
- Cool completely before slicing.