Apple Braid

I’ve had apples on the brain lately, partially due to these three handsome little fellas sitting on my counter top waiting for me to decide what they would become.



I love a good apple pie, but wasn’t really in a pie mood. (Although this could be made using pre-made pie crusts)  But when one wakes up one morning craving homemade bread, what is one to do? 
Apples + Homemade Bread = An Apple Braid! 
1st) Slice the apples into pieces,

2nd) toss them with cinnamon, sugar, and lemon juice and throw them in the oven (15 min/about 350º) to start cooking while you make the dough for the braid.

3rd) When the dough is ready, roll it out into a big rectangle, then cut each side into strips. 
4th) Next spread the apple filling down the uncut center of the dough, and then crisscross the strips of dough over the filling to create a braided effect.

5th) The finished braid goes onto a baking sheet & into the oven until it is  a nice light golden brown (~25min). 
6th) Then brush a vanilla cream glaze over the hot braid and set the braid aside to finish cooling.  7th) This is the hard part—wait for the braid to cool.  But it’s worth the wait, because the glaze will have time to set a bit, and the filling will have time to cool so that you don’t burn your tastebuds off trying to eat a slice!


The cinnamon apple filling encased in a soft, lightly sweet bread with the vanilla cream glaze is like a cross between a doughnut and an apple pie.  I don’t know about you, but that combination makes me a happy girl!



Makes 1 bread (approximately 12 servings)


For the Apple Filling
3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread (note: for a quick version, use pre-made pie crusts)
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (SAF Instant Yeast recommended by recipe source)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze:
1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg
Preheat the oven to 350 degrees Fahrenheit.

Make the Apple Filling:
Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

Make the Bread:
While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.
Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.
Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

Make the Glaze:
Whisk together the glaze ingredients in a small bowl until blended and smooth.
Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.