Apple Braid Recipe 43

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APPLE BRAID RECIPE - (4.4/5)



APPLE BRAID Recipe - (4.4/5) image

Provided by smclane

Number Of Ingredients 17

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

Steps:

  • 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.

APPLE BRAID



Apple Braid image

Make and share this Apple Braid recipe from Food.com.

Provided by Rita1652

Categories     Quick Breads

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (8 ounce) package refrigerated crescent dinner rolls
2 tablespoons flour
2 medium apples (granny smiths)
1/3 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
2 teaspoons butter, melted
1/4 cup powdered sugar
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees.
  • Unroll crescent dough and place in bottom of 9x13 inch baker.
  • Lightly sprinkle with flour.
  • Roll dough until perforations are sealed and dough is flat.
  • Peel, core and slice apples. Cut into quarters.
  • Combine sugar and spices in bowl. Add apples and toss lightly.
  • Place apple mixture down center of dough, approximately 2-inches wide.
  • Cut 10 slits, about 3/4 inch wide on each side of dough surrounding apple mixture alternating dough strips from one side to the other. Fold ends over to seal.
  • Melt butter in Micro just until it liquefies; do not boil.
  • Brush with butter. Bake 30 minutes.
  • Cut and serve warm. Combine sugar and milk for glaze.
  • Stir until smooth. Pour over warm braid.

APPLE BRAID



Apple Braid image

Make and share this Apple Braid recipe from Food.com.

Provided by Broke Guy

Categories     Breads

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

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

Steps:

  • Preheat the oven to 350 degrees F.
  • 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.
  • Bake the apple filling in a baking pan for 15 minutes. Remove from the oven and set aside.
  • 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.
  • 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.
  • 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.
  • Bake the braid in the oven until golden brown (25 minutes). Remove from the oven and let the braid cool for several minutes.
  • Whisk together the powdered sugar, whipping cream, vanilla extract, salt and nutmeg 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.
  • When cool, slice and serve.

Nutrition Facts : Calories 295.3, Fat 5.8, SaturatedFat 1.2, Cholesterol 4.3, Sodium 240.2, Carbohydrate 55.9, Fiber 3.2, Sugar 22.4, Protein 6.1

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