Apple Butter and Candied Walnut Sourdough Wool Roll Bread

  • Bread Dough
  • 75g milk
  • 190g active sourdough starter
  • 50g sugar
  • 2 eggs
  • 7g salt
  • 120g butter (soft)
  • 370g flour
  • 1 egg for egg wash
  • Apple Butter
  • 680g peeled and cubed granny smith apples
  • 100g white sugar
  • 60g brown sugar
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/8 tsp grated nutmeg
  • 1tsp apple cider vinegar
  • Candied Walnuts
  • 50g walnut pieces
  • 25g brown sugar
  • 7g butter
  1. Add all dough ingredients to bowl of stand mixer and knead on 2nd setting for 30 minutes, scraping down sides of bowl every 10 minutes. Dough should be smooth and pass the windowpane test.
  2. Remove dough from stand mixer bowl and place in a well-oiled large mixing bowl. Cover and proof at room temperature (77 degrees F) for 4hrs. Then place bowl in fridge for one or two nights. Dough can be rolled out next day or the day after.
  3. Make Apple Butter by combining all ingredients in saucepan. Cook (uncovered) on medium heat until bubbling. Reduce to medium-low heat and cook for 2 hours, stirring occasionally with a rubber spatula.  Reduce heat to low and cook for 2 more hours, stirring occasionally. Apple butter should be thick, spreadable and a deep brown color. Optional step: press through strainer. Place apple butter in a bowl, cover, and refrigerate until dough shaping.
  4. Make candied walnuts by adding all ingredients to nonstick pan over medium heat. Heat until sugar starts bubbling, then stir constantly, ensuring sugar is fully melted and nuts are completely coated (this will take 3-5 minutes). Remove to parchment paper and separate nuts that have clumped together within the first 5 minutes. Let rest until cool, then transfer to a bowl. Cover and keep in a dry place until dough shaping.
  5. Next morning (or the one after), prepare 8” spring-form pan by coating with butter AND spraying with cooking oil. Remove dough from fridge and cut into five 181g balls. Roll each ball into a rectangle (does not need to be an exact rectangle, rounded corners are fine!), dough should be 1/8″ thick. Using a bench scraper, cut thin strips of dough along the top half of the rectangle (lengthwise). Spread a layer of apple butter on the bottom half of the dough and then sprinkle with 15g of candied walnuts. Fold 1cm on each long side of the rectangle where apple butter is, and slowly roll the dough starting from the bottom (short side) to form a log. Place log around the perimeter of the prepared spring-form pan. Prepare the other 4 dough balls in the same manner until perimeter is lined with dough – you may need to compress them slightly, so they all fit around the perimeter. Beat egg and coat dough in egg wash. Let rise at room temperature (77F) for 4hrs.
  6. Preheat oven to 350F. Coat dough in another egg wash and bake for 45-60 minutes – or until internal temperature measures 190F. Let cool for 20 minutes before attempting to remove the bread from the spring-form pan. Slice and enjoy!