I saw this recipe last year on the beautiful website De Gulle Aarde (The Earth's Bounty).  Hanneke made a simple roll dough, and arranged it in a tart pan with apples she coated with cinnamon and sugar.   I used my feather roll recipe with about the same amount of flour as she used for the dough, and simply made it in my food processor.  The size pan and baking time and temperature are the same.  Next time I may use a little less apple – I used about 10 ounces.  I did peel my apples, Hanneke did not.  She gave no measurements for the cinnamon and sugar, and I used the mixture my husband makes for cinnamon toast.  About 1/3 cup sugar to cinnamon for taste is probably about how much I used.
 Having lived in the Dutch community of Pella, Iowa, we have learned to love the bakery’s apple bread, but it is much sweeter than Hanneke’s recipe.  When we lived in Europe, we found that the desserts, at first, seemed disappointingly not sweet to our American palates, until we learned to like the good taste of the food without as much sugar.  We enjoyed her authentic Dutch recipe, and I am going to practice getting it looking perfect.   It reminds me of our Grandmother's Koffee Kuchen – good. 
Apple Bread (Appelbrood)
  6 2/3    ounces  flour, all-purpose
     3/4    Teaspoon  instant yeast
  2           Tablespoons  potato flakes
  1           Tablespoon  sugar
     1/2    Teaspoon  salt
  5           fluid ounces  water -- 120°-125°
  2           Tablespoons  salad oil
  1           Large  Apple -- peeled and sliced thinly (may use 2)
Mix flour, potato flakes, salt, yeast and sugar until just combined, 2-3 pulses.
Pour water and oil through small feed tube in a steady steam.  Mix until dough forms a ball and cleans the side of the bowl.
Continue processing for 60 seconds to knead. 
Let rise in bowl for 20 minutes.  Punch dough down on a slightly floured surface.
Stir down, cover and let rest 10 minutes.  Roll out thinly and cut into strips about 1" wide. 
Place in a greased 8" round cake pan lined with greased parchment paper on edge alternating with apple slices.
Fill the mold with the strips of dough and the apple pieces, which are dipped in the sugar / cinnamon mixture, until they are used. Let it rest for half an hour and then bake for about 20 minutes in an oven at 425 degrees.
Frost when cool with a powdered sugar glaze if desired or spread with warmed apricot jam, as Hanneke suggests.
Per Serving: 136 Calories; 4g Fat (24.6% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 135mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.


  1. I can smell it all the way down here in the Netherlands ;-), thank you!

  2. Thanks, Hanneke for this great recipe.

  3. That does look interesting, shall have to give it a go!

  4. This looks just heavenly. I can smell it too over in Indiana! Thank you both for sharing!

  5. 1/3 c sugar to how much cinnamon please. Thanks!

    1. That's kind of a personal choice...Hanneke didn't give an amount, and I used what I usually mix for cinnamon toast.
      I'd start with a dash of cinnamon, taste and then decide if you want more or not.
      I use 4% oil cinnamon, which is much stronger than grocery store cinnamon; and we like it as well.

  6. Just made with a Caville blanc d'Hiver Apple. Hoping it will taste as incredible as the pies I made last year with Cavilles.

    1. Well, apple pie is hard to beat, but we liked Hanneke's recipe.


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