Yeasted dough raised on a warm apple juice and rice syrup sponge kneads smooth before wrapping around apples, dried apricots, and raisins spiced with cinnamon, cardamom, and nutmeg for a walnut-studded baked ring.
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Preheat oven to 350°F. In large bowl, combine yeast, water, apple juice, rice syrup, and 2 cups all-purpose flour; stir until smooth. Cover sponge and set aside in warm place for 30-45 minutes .
Add melted oil, salt, and maple crystals. Mix together all-purpose and whole wheat pastry flours. Add flour, cup-by-cup until dough is formed that pulls away from sides of bowl.
Knead dough on table about 10-15 minutes , using remaining flour until smooth dough forms.
Transfer dough to large, clean, lightly oiled bowl and cover with plastic wrap. Proof in warm place for 45-60 minutes or until dough has doubled in size. While dough is proofing, prepare two half-sheet trays with parchment paper.
Turn/fold dough. Rise one more time.
Divide into two equal portions. Roll out first dough into rectangle about 1/4” thick. Pull edges of dough to create a rectangular shape. Spread half of apple filling across near end of dough horizontally. Fold dough over filling and roll log forward until seam is on bottom. Attach ends of dough to create ring. Move ring to prepared sheet. Repeat with remaining dough and filling.
Loosely cover rings with damp towel and set aside in warm place. Rise until dough has doubled in size, about 15-20 minutes . Cut 5-6 slits ( vents) in top of each ring. Glaze each ring with maple syrup.
Transfer bread to oven and approximately 30-45 minutes or until dough is thoroughly browned. Cool rings completely before serving.
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