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: before you panic about making bread, I have done this recipe
using Pillsbury Crescent Roll Dough that I simply roll out & pinch
the seams closed and then proceed with the slicing - so if you don't
want to make bread dough - try this shortcut!)
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
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.
