Apple Cinnamon Brunch Braid

Slice-of-braidWhat to do with the second half of my dessert dough from the King Arthur Flour baking demo? I did what they said, I froze it. And then I wanted to eat it. They taught us how to do this at the demo, too, so I made an apple filled braid. First, GO HERE for the basic sweet bread dough instructions. This is Larry’s idea of breakfast heaven – fresh baked, apple and cinnamon stuffed, sugar drizzled carbs. I agree.

Braid collage

As you see, I defrosted the dough on top of the range – but don’t use any fire! This lets air go all around. To get the dough out, turn the baggie inside-out and let it just fall; because it’s a little sticky, you might have some residue in the bag, but it should plop out in one good wad.

Apple Cinnamon Brunch Braid

Adapted from recipe by King Arthur Flour

  • 1/2 recipe of basic sweet dough (HERE IS THAT RECIPE)
  • 1 baking apple, such as a fuji, peeled, cored and sliced very thin
  • 1-2 tablespoons sugar
  • 1-2 teaspoons cinnamon
  • 1 egg, slightly beaten for egg wash
  • Sugar icing, if desired (recipe below)

In a small bowl, toss apple slices together with cinnamon and sugar, amounts to your taste.

On a flour-dusted surface, roll the dough into a 10” x 15” rectangle. Gently press two light lines on the rectangle, lengthwise, to divide dough into three equal sections (I used the edge of my dough scraper). Move the dough at this point to a baking sheet prepared with non-stick spray.

Fill the center section with apple slices, leaving 1” of clear space at either end. Cut 1” –wide strips from the edge of the filling to the outer edge of the dough. Fold the ends up over the filling. Bring the dough strips across the filling on a diagonal., alternating from side to side.

Cover the loaf in plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk, about 35 to 45 minutes. Preheat the oven to 375 degrees F. Brush the top of the loaf with egg wash (I sprinkled some decorative sugar on top). Bake 25 to 35 minutes, or until a rich, golden brown. Once cool, drizzle with sugar icing if desired.  Makes one 15-inch loaf, 4 to 6 servings.

SUGAR ICING

  • 1 cup confectioner’s sugar
  • 3 tablespoons heavy cream, or 2 tablespoons milk or water
  • Few drops flavored extract or lemon or orange oil

Mix together in a small bowl, spread on cooled baked braid.

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Like braids? The Frugal Girl made a Cheese-Infused version, yum.

Better With Butter blog went NUTS baking, here is here post.

Another beautiful way to bake apples into a dough is shown here by Use Real Butter blog for apple galette.

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{ 5 comments… read them below or add one }

1 Tuimasi Tawake May 17, 2010 at 9:13 pm

I definitely have to try this out – my wife and I have five kids and I’m sure they’re just going to go cracy over this one. Thank you so much for sharing.

2 Kathy Diaz May 13, 2010 at 10:12 pm

I just told a fellow blogger that I so love Twitter because I get to discover amazing blogs like yours and I get to follow you back too! Apples + Cinnamon = Bread Perfection. You simply can’t go wrong with a sweet dough.

3 elise May 7, 2010 at 9:15 pm

wow. that braiding is SO cool.

4 Simply Life May 5, 2010 at 5:37 am

oh my, that looks amazing!!!

5 Christy May 4, 2010 at 12:48 pm

this looks wonderful…i have so many bits of dough in my freezer, i am sure i can find one that would best suit this recipe! yum!!!

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