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1
Load your ABM according to manufacturer's recommendations (my Panasonic is dry then wet) with flour, milk, sugar, 2 eggs, 6 T butter, salt. Set on dough setting & run the cycle. Monitor when mixing, dough should be soft but not sticky or sloppy. adjust with additional flour as needed, a tablespoon at a time.
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2
While the dough is rising, cook the bacon in a large skillet over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently so the bacon cooks evenly and does not stick to the bottom of the pan. Remove from the heat and drain the bacon on a paper towel-lined plate, reserving one-fourth cup of the grease for the remainder of the recipe.
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3
Peel and core the apples, and slice each into eight pieces. Cut each slice crosswise into one-eighth-inch pieces.
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4
In a large skillet, melt 1 T bacon grease over medium heat. Stir in the apple slices and cinnamon and cook for 2 minutes, stirring frequently. Stir in 2 T maple syrup and continue to cook, stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from heat and stir in 2T Calvados if using. Place the pan back over medium heat and cook until the liqueur is mostly absorbed, if used, about 1 minute, stirring to scrape any bits of flavoring from the bottom of the pan. Remove from heat and set aside to cool.
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5
When the dough is doubled, punch it down and roll it out on a lightly floured surface into a 12-by-18-inch rectangle. Spread the apples and bacon bits evenly over the dough.
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6
Roll the dough lengthwise into a tube (like a cinnamon roll), making sure the seam is on the bottom of the roll. Make 15 slits over the length of the roll, a little over 1 inch apart and three-fourths of the way through. Carefully transfer the dough to a parchment-lined baking sheet. Form the dough into the shape of a wreath, with the cut sides on the outside of the wreath. Alternatively cut the roll into 1 1/2 inch sections & lay in greased lasagna pan, like cinnamon buns.
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7
Loosely cover with plastic wrap and set aside until almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1 hour before baking for the dough to come to room temperature.
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8
Heat the oven to 375 degrees. In a small bowl, whisk together 1 Tbsps. maple syrup with the remaining egg. Brush the egg wash over the outside of the wreath. Place the pan in the oven.
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9
Bake the coffee cake until golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Rotate the pan halfway through baking for even coloring.
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10
While the coffee cake is baking, make the glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, 1 tablespoon bacon grease and 2T maple syrup.
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11
Remove the cake and allow the cake to cool slightly.
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12
Drizzle the glaze over the warm coffee cake. Slice and serve. The coffee cake will keep for up to two days, refrigerated. Cover and bring to room temperature before serving.
