We’ll see how this turns out.

October 20, 2020


I have been on a weird ‘use everything up’ kick and we have had some pretty weird meals, I must say.

I’ve also been on a baking kick, and even made a batch of those salted apple cider caramels that no one else likes. Thank goodness – that means more for me.

The final, rambling point of all this is that I had some heavy cream (from the candy) and 3/4 of an apple left over, so I am trying a sweet dough tonight.

I used heavy cream with the water in my regular dough and added some sugar, and cooked up the apple to roll inside it. I’m trying an apple-fritter-ish dough. I cut and twisted that log of dough, but the photo was too gross to show.

I’m writing this while it’s still on it’s second rise. Dang, I hope this turns out.

Breakfast Update: It turned out alright. I glazed it and let it sit overnight. This morning I am enjoying it with bacon and coffee. Not a bad start to the day.

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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3 Responses to “We’ll see how this turns out.”

  1. Kristi Said on:

    That bread looks baked to perfection. The top looks like it’s flaky, and the inside looks just just right, too.

    Good job, Lauren!!!! Now could you send some my way?


  2. Brad Said on:

    What does it taste like? Is it as sweet as banana bread? There was a lady at my church growing up who made little loves of very sweet bread. I LOVED it as a kid. I wonder what it actually was? Just bread with sugar in it?


    • Lauren Said on:

      It was pretty much like an apple fritter, but not fried. I’ll try it again sometime, but I might make smaller batches of dough so it doesn’t dry out. I had some again this morning at it is getting a bit stale.


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