Apple Braid Recipes

APPLE BRAID RECIPE - (4.4/5)

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 DANISH

Steps:

• Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
• Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
• Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
• Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
• To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.

APPLE BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
• Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

APPLE BRAID

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

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.

APPLE COFFEE CAKE BRAID

Steps:

• In bread machine pan, place first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , For filling, in a large bowl, combine apples, brown sugar, raisins, flour and apple pie spice; set aside. When cycle is completed, turn dough onto a lightly greased baking sheet. Roll into a 15x10-in. rectangle; spread butter down the center third of rectangle. Spoon filling over butter. , On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 40 minutes. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over coffee cake.