Apple Braid

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 medium granny smith apples
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon
• 2 teaspoons lemon juice
• 1/2 cup sliced almonds
• 2 1/2 cups bread flour
• 1/4 cup granulated sugar
• 1 tablespoon instant yeast
• 3/4 teaspoon salt
• 1 cup warm water
• 2 1/4 teaspoons vegetable oil
• 1/3 cup powdered sugar, sifted
• 5 teaspoons whipping cream
• 1/2 teaspoon vanilla extract
• 1 pinch kosher salt
• 1 pinch nutmeg

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 peel, core, and slice the apples into thin slices then cut the slices in half. toss the apple pieces with the sugar, cinnamon, lemon juice and sliced almonds.
• 3 bake the apple filling in a baking pan for 15 minutes. remove from the oven and set aside.
• 4 while the apple filling is baking, begin preparing the bread dough. mix the dry ingredients (flour, sugar, yeast and salt) 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.
• 5 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. spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12 inches x 16 inches in size. lift onto a greased baking sheet.
• 6 using a pizza cutter or sharp knife, cut each side (left and right) into horizontal 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 dough ends to seal and straighten out the braid with your hands, if necessary.
• 7 bake the braid in the oven until golden brown (25 minutes). remove from the oven and let the braid cool for several minutes.
• 8 whisk together the powdered sugar, whipping cream, vanilla extract, salt and nutmeg in a small bowl until blended and smooth.
• 9 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.
• 10 when cool, slice and serve.