apple braid

by jenna on April 19, 2011

Hi all, I’m Rachael from La Fuji Mama and am tickled to have been asked by Jenna to share one of my crazy concoctions here on Eat, Live, Run!  Jenna is very brave!  I’ve had apples on the brain lately, partially due to these three handsome little fellas sitting on my counter top waiting for me to decide what they would become.

 

I love a good apple pie, but wasn’t really in a pie mood.  Then, when I woke up one morning craving homemade bread, inspiration struck.  Apples + Homemade Bread = An Apple Braid!  So I sliced up the apples into pieces,

tossed them with cinnamon, sugar, and lemon juice and threw them in the oven to start cooking while I made the dough for the braid.

When the dough was ready, I rolled it out into a big rectangle, then cut each side into strips.  Next I spread the apple filling down the uncut center of the dough, and then crisscrossed the strips of dough over the filling to create a braided effect.

The finished braid went onto a baking sheet into the oven until it was a nice light golden brown.  Then I brushed a vanilla cream glaze over the hot braid and set the braid aside to finish cooling.  This was the hard part—waiting for the braid to cool.  But it’s worth the wait, because the glaze will have time to set a bit, and the filling will have time to cool so that you don’t burn your tastebuds off trying to eat a slice!

The whole process is much more enjoyable if you have a sous chef to help out.

Plus, then you also have someone around to help you eat when you finally get to slice into the braid!  The cinnamon apple filling encased in a soft, lightly sweet bread with the vanilla cream glaze is like a cross between a doughnut and an apple pie.  I don’t know about you, but that combination makes me a happy girl!

Apple Braid

Makes 1 bread (approximately 12 servings)

Print this recipe!

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

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.

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{ 210 comments… read them below or add one }

Molly April 19, 2011 at 5:03 am

This looks like it’s fun to make!

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Beth @ Beth's Journey to Thin April 19, 2011 at 5:24 am

Wow that’s absolutely beautiful! I’ve never seen anything like that before – I love the way the dough looks cut!

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The Teenage Taste April 19, 2011 at 5:30 am

Mmmm…
Not only does this look delicious, but it also looks so pretty! Thanks for sharing the recipe, Rachael! :-D

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Angela @ Eat Spin Run Repeat April 19, 2011 at 5:30 am

This looks gorgeous! I would have never thought to braid the bread that way- I’m not actually sure how I thought it was done! I wish I had some of this for breakfast today!

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Kathleen April 19, 2011 at 5:34 am

Perfect for my upcoming Mother’s Day brunch menu, it’s gorgeous!

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Lauren at Keep It Sweet April 19, 2011 at 5:34 am

This looks amazing! Passover torture!

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Martha July 3, 2012 at 11:59 am

Shalom,
I agree with you.
Shalom.

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Liv @ The Salty n' Sweet April 19, 2011 at 5:35 am

Yum! Sounds delicious and looks even better :) Reminds me of challah bread…my favorite…

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Cait @ Beyond Bananas April 19, 2011 at 5:48 am

How fun!

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Angela (Oh She Glows) April 19, 2011 at 5:50 am

Wow this is stunning! I have always wanted to learn how to make a braided bread. I just might have to try soon. :)

I’m sure it would work with all kinds of fruit too.

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Fuji Mama April 19, 2011 at 11:20 am

Thank you Angela! Yes, it works fabulously with other fruits as well as savory fillings. (Just make sure to decrease the sugar amount in the dough to about 1 tablespoon. You can also take it out completely and replace it with dried herbs for flavor!)

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Hannah (Culture Connoisseur) April 19, 2011 at 5:57 am

So that’s how you make a braid! I always wondered and thought it was so much more complicated than that. After this post I am filled with confidence! And once I make this I will be filled with apple braid! :)

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Amy November 2, 2012 at 6:33 pm

Braided bread IS more complicated than that. This is just an easy alternative that works because of the filling.

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Baking 'n' Books April 19, 2011 at 5:58 am

I love your little girl! I think she could make it better than I though – never did the “yeast” baking thing and kind of afraid to. Mostly because of time? a.k.a laziness…

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Justeen @ Blissful Baking April 19, 2011 at 6:05 am

Wow, the braid looks perfect! Thanks for sharing the step-by-step pictures!

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Faith @ lovelyascharged April 19, 2011 at 6:07 am

I’ve been hemming and hawwing about what dessert to make when I host Easter dinner for my family this year – I think this idea just totally nailed it! I can totally see it with some vanilla ice cream!

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Holly @ The Runny Egg April 19, 2011 at 6:18 am

This looks so delicious — and you make it look so easy :)

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Jenny @ Fitness Health and Food April 19, 2011 at 6:19 am

goodness those braids are gorgeous!

it looks so light and delicious, thanks so much for sharing! :)
BTW your little girl is adorable!

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Claire @ Live and Love to Eat April 19, 2011 at 6:23 am

Your daughter is so cute! Beautiful baking too =)

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d.liff @ yelleBELLYboo April 19, 2011 at 6:29 am

So gorgeous! Thanks for the step by step on the braiding – you make it look so easy!

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Cait's Plate April 19, 2011 at 6:57 am

Oh my gosh Jenna – that is the most scrumptious looking thing I have ever seen. I LOOOOVE apples in baked goods. I don’t know that I’ll ever be able to recreate this (what you do with food is awe-inspiring) but I think I have to try!

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Felicia (a taste of health with balance) April 19, 2011 at 6:57 am

wow, that is beautiful!I would love to make that!

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Daisy April 19, 2011 at 6:59 am

this is just plain FUN. and good looking!

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Kelly April 19, 2011 at 7:06 am

How fun and impressive looking!!!

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Natalia - a side of simple April 19, 2011 at 7:07 am

Rachael, I’m not sure if food can be considered cute…but I think these are adorable :) Maybe it’s the whole “braid” aspect but I’m loving it! Thanks so much for sharing!

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Michelle | Gold-hearted Girl April 19, 2011 at 7:11 am

It’s so pretty when the raw dough is all laid out, ready to be braided!

http://goldhearted.etsy.com

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Mrs. Puma April 19, 2011 at 7:17 am

Oh my gosh this looks & sounds delicious – I’m bookmarking it!

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Meghan @ StruggleMuffins April 19, 2011 at 7:28 am

Oh my, it looks almost too pretty to eat! Except prettiness doesn’t get in the way of my appetite, especially when it comes to apple-y treats mmmm :)

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Kim @ girlevolving April 19, 2011 at 7:31 am

Ooooh this looks AMAZING!

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Cait's Plate April 19, 2011 at 7:33 am

Aaaand I just realized it was Rachael’s recipe! That’s what I get for getting too excited and commenting before I finished reading! :)

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Jenny (Fit Girl Foodie) April 19, 2011 at 7:35 am

This looks delicious! :D

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Elena April 19, 2011 at 7:56 am

I used to sell “Butter Braids” when I was in middle school which came with any type of filling. This looks so beautiful, I’ll definitely have to try making it at home!

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Dominique N August 9, 2012 at 7:16 pm

I loved butter braids! Just so expensive. But my mother would end up buying 10-15 of them an keeping them in te freezer or when family visited. I think there might still be some in her freezer actually an I graduated in 2009.

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Heather @ Health, Happiness, and Hope April 19, 2011 at 7:58 am

Oh wow, this looks incredible! I love all the cinnamon – yum!

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kristina@beancakes April 19, 2011 at 8:36 am

i am IMPRESSED. this looks divine!

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R @ Learning As I Chop April 19, 2011 at 8:36 am

Wow, that looks really good

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Moni'sMeals April 19, 2011 at 9:07 am

How cool! I want to try this. Thanks for the recipe!

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Laura @ Sprint 2 the Table April 19, 2011 at 9:38 am

This is gorgeous! I’m so impressed by “pretty” breads. Have you tried it with other fruits or as a savory side?

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Fuji Mama April 19, 2011 at 11:18 am

Laura– Thank you! Yes, this recipe works really well with other fillings. Almost any pie filling will work. Just make sure the filling isn’t too wet, otherwise you’ll have problems with it leaking. Savory fillings are absolutely delicious as well. Just decrease the amount of sugar in the bread dough to 1 tablespoon. You can also add dried herbs to the bread dough. Pizza toppings work really well as savory fillings with this recipe! Instead of the glaze, just brush some butter over the braid when it comes out of the oven!

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John September 25, 2014 at 10:49 am

This looks so good! and thanks for the extra comments Fuji Mama, which make the recipe possibilities almost endless! :)

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Danielle April 19, 2011 at 9:41 am

Looks delicious!!! Thanks for sharing.

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Jessica April 19, 2011 at 9:46 am

Do you mix with the dough hook or paddle attachment? Sorry if this is an obvious answer!

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Fuji Mama April 19, 2011 at 11:15 am

Jessica,

Usually when I’m making bread dough in a stand mixer I use the dough hook. However this recipe works just fine with the paddle as long as you use a slightly higher speed on your mixer. If you want to use your dough hook, use your paddle for the first minute of mixing the dough together. Then switch it out for the dough hook and finish the last 5 minutes!

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Jessica April 19, 2011 at 12:08 pm

Thanks!! :)

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Ruth April 19, 2011 at 10:04 am

This looks awesome! I love the way you braided it. Very clear instructions! Thanks!

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Julie (Food & Other Things) April 19, 2011 at 10:20 am

This looks so pretty and delicious!

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Maria April 19, 2011 at 11:01 am

Beautiful! Almost too pretty to eat:)

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jenna{frombostonwithlove} April 19, 2011 at 11:06 am

I need to make this asap. Fancy, delicious and relatively easy? Yes please!

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Ely April 19, 2011 at 11:20 am

I was going to make apple sauce with a few old apples I have lying around… This looks like sooo much more fun. Thanks!

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Ellie@fitforthesoul April 19, 2011 at 11:27 am

Omygoooodness this looks sooooooo gorgeous and yummy and fun to make! I saw it on Caitlin’s blog and I shall make it as soon as I get to it–and get bread flour. :D

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Averie (LoveVeggiesAndYoga) April 19, 2011 at 11:53 am

I love the recipe, Rachel! And I love the picture of your daughter helping you in the kitchen. My daughter is 4 and my little helper too!

:)

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Fuji Mama April 19, 2011 at 1:02 pm

Thank you Averie! Isn’t 4 a fun (and completely frustrating) age? :)

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Jesse April 19, 2011 at 12:28 pm

looks delicious and probably even better with a scoop of vanilla ice cream.

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Katrina April 19, 2011 at 12:35 pm

Your braid is beautiful! I’m so happy you shared this recipe with us. Thanks!

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Heather (Heather's Dish) April 19, 2011 at 1:06 pm

rachael, this is SO beautiful! and it looks so easy…you can find me in my kitchen braiding dough for the rest of the day :)

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fortycloves April 19, 2011 at 1:17 pm

I love the idea of bread, as opposed to pastry. I’m thinking that raisins might also be a nice addition. Great idea – thanks!

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Laura April 19, 2011 at 1:28 pm

Yum! I make something similar to this, only with a savoury curried potato filling. It comes out like a giant samosa! :)

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Jen @ What's on Jen's Plate? April 19, 2011 at 1:57 pm

Beautiful! Looks so fancy but seems so easy to make! Thanks for sharing and I think I might just have to make this for dessert sometime!

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Happy When Not Hungry April 19, 2011 at 6:06 pm

This apple braid looks beautiful! Great guest post :-)

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Lana April 19, 2011 at 7:49 pm

I made this tonight after getting home from work. I couldn’t wait to try it hah- it is sooo yummy- the sweet glaze on top just makes it all the more swoonworthy. Love it, great recipe- and it’s so pleasing to look at the neatly plaited braid!

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Kate@Diethood April 19, 2011 at 8:32 pm

Oh my goodness! This is gorgeous!! Forget about my apple strudel, this looks so much better!

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Amy @ The Savvy Kitchen April 20, 2011 at 6:29 am

Wow, this looks incredible. Looks like this will be served with Easter brunch!

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Jennifer (Savor) April 20, 2011 at 5:02 pm

Yummy Rachael! and um, love the little model most of all. XO

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Joy April 23, 2011 at 9:27 am

Well you impressed me enough to go to the store and try it (though I bought phyllo dough sheets – I think dough making is beyond my talents)

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Shelley May 17, 2011 at 1:15 pm

no offense to apple pie, but this looks waaaaaaaay better! this is going on my to-bake list for when I get home :)

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Kali Ravel May 20, 2011 at 10:35 am

I just made a version of this with a different glaze (vegan), and, omg, YUM.

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Melanie May 28, 2011 at 10:21 pm

This looks great, but for me it was pretty hard! I didn’t know that “warm” water meant at least 100 degrees. I only found that out thanks to the yeast package. I had to try to make it twice. When I finally got it to be a doughy consistency, it was so sticky that I couldn’t make it a braid, it was more like a load. I do have to say that the icing is so delicious! It has yet to come out of the over, but hopefully it still tastes yummy! :) Maybe, with a little more practice I can perfect it!

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Hilary Hurst June 6, 2011 at 9:21 pm

You inspired me to make my own apple braid bread! Thanks so much!

Here are a few pictures of my bread, in case you’re interested.

http://executivequeenoftheworld.blogspot.com/2011/06/apple-bread.html

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Nicole August 4, 2011 at 6:14 pm

Loved the look of this so I made an apple braid today. WOW it tastes SO GOOD! Thank you.

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Jen August 24, 2011 at 8:30 am

I noticed there is yeast in the bread, but I don’t see any notes to let the dough rise. Do you just mix together and roll out, or does it have to site and rise first?

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Andrea McNamara August 29, 2011 at 8:54 am

Just had a big slice of this–it’s great. Very easy to make, and the bread is perfect in terms of doughy-ness. I made sure to cover every visible part of the bread with the glaze. That way there isn’t a bit of dry bread at all. I will definitely make this again.

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Helen in CA September 20, 2011 at 11:43 pm

There’s no mention of letting the dough rise.
So, you let it rise once. Then punched it down & did the whole braid thing. Then let it rise again & then bake it? Or ????

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Sherry September 1, 2013 at 9:53 pm

I have a yeast question. Do you need to put the hot water, Yeast, and sugar in the mixer first and let it sit 5 mins until its bubbly? This is how every other bread recipe is. Thx!

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Lisa September 27, 2011 at 6:44 am

If I didn’t want to make my own dough would you have a suggestion on what kind to use? Maybe a refrigerated one would work?

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michele October 1, 2011 at 7:32 pm

why put yeast if it’s not going to rise? my dough was pretty tough after baking : (

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Kylie October 16, 2011 at 2:06 pm

Could this also be made with pie crust dough rather than bread dough?

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Tessa November 6, 2011 at 6:21 pm

This looks awesome. Would be such a fun breakfast for a special day or even a random Saturday!

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katrina November 15, 2011 at 6:18 pm

Do you think it would be possible to do this with a pie crust for a nontraditional pie? Thanks!

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Leslie November 19, 2011 at 5:17 am

Thank you for this recipe. I “semi-homeade” it this week for a Mom’ s coffee and they loved it. Since I have zero luck with making my own bread, I used pizza dough for the bread. Adding the Vanilla glaze made the dough sweet and wonderful. Got tons of compliments on how pretty it was. This will be a go-to for potlucks. What a nice treat.

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Kristi November 22, 2011 at 4:04 pm

This was really easy, but I agree why the yeast if you don’t let it rise? Next time I make it, I’ll let it rise after I braid it before I put it in the oven.

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Crunchy Con Mommy December 4, 2011 at 6:05 pm

think it’d ruin it if I didn’t peel the apples? I need to ask for an apple peeler-slicer-corer for Christmas next year…I think everyone is done shopping for this year already ;)

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Jeanette November 8, 2012 at 10:48 am

You can always use a vegatable peeler to peel your apples :)

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thomas cook December 6, 2011 at 12:00 pm

i was going to make this as soon as i saw it today but after seeing your daughter think i will wait till saturday when my grand children get here to help pawpa

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trish December 11, 2011 at 6:59 am

I make this with a cream cheese- its awesome- but i am going to try this

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Donna December 12, 2011 at 6:42 am

Okay, looks lovely and yummy! I’m making it now however, I am not using the yeast, other than no instruction for the yeast, I do not have any on hand! So, I will let you know how it turns out…………..

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melinda January 28, 2012 at 8:43 am

i thought about this for a while as i sit here, a thought hit me, why can’t i just use those already made pie crust? That I already have in my fridge!!! I’m trying this tomorrow….. it’s new recipe Sunday in my house…. thanks

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missy September 19, 2014 at 10:44 am

How did your apple braid turn out using pie crust?

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Meredith February 9, 2012 at 1:46 pm

Hi there! Great idea. I have a different kind of question…..where did you get your daughters apron? I love it : )
Thanks
Meredith

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Tracie July 17, 2014 at 9:49 pm

I was wondering about the apron too, love it! Also I may have missed it but didn’t see an answer to the why yeast if no rising time questions above. But would love to know about the apron <3 .

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Bethany Printup February 18, 2012 at 6:06 am

Love this!! I’ve made something similar to this before, just not in the same layout as yours with the braided bread. I’m always in an apple pie mood, haha, but don’t always feel up to putting the pie crust together, rolling out 2 crusts and carefully trying to put it in the pie tin and pinching the crust together. I wonder if a pie crust braid would work. If not, oh well.. it’s still delicioso!

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Sherry W March 2, 2012 at 9:17 am

I used to make a recipe similar to this in the restaurant I worked in. I had found it in a “French” cook book and when I started working elsewhere I forgot the recipe. I am so glad to find something similar, it always went over well!
Thanks

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Sarah M March 3, 2012 at 4:43 pm

LOVE this recipe! I just made it today for a dessert.
It was really simple, and a lot of fun for me! I made some minor adjustments to what I had available to me.
I used regular all-purpose flour because we were lacking in bread flour. Vanilla coffee creamer in place of whipping cream, and I used flour for when I was rolling the dough out.
The whole thing came together very well. It was quick and easy, but oh so delicious!
I’m not that experienced in the kitchen- in fact, I would say this is my second recipe I’ve made by myself, aside from regular breakfast meals. I’m very proud of it! I’ll definitely be making this again!

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delicios March 5, 2012 at 6:19 am

i tryed this recepie with a little change.substetuted oil with melted butter and added 1 eggyolk to the dough

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The Glamorous Housewife March 18, 2012 at 5:57 pm

I have mine in the oven right now and it looks and smells amazing! I decided to use puff pastry and I think it is going to work!

Thanks doll,
The Glamorous Housewife

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Halenze Ozlem March 23, 2012 at 11:49 am

very easy very good:)) i’ll try..

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Stacey April 2, 2012 at 7:59 am

I’ve tried this twice and it doesn’t rise… Any tips?

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Alanna June 1, 2012 at 12:13 pm

Has anyone tried freezing this? How’d it turn out?

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Karen November 18, 2012 at 9:26 am

Yes, I would like to know also..

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Kyra June 17, 2012 at 6:36 am

OMG!!! Made this last night & it was SOOOO good. My fiancé raved about it. Thanks so much for the recipe

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Hanna July 9, 2012 at 4:36 pm

I just made this bread tonight for my family. I was a little nervous about attempting the bread, not sure that I could make it quite as beautiful as yours. But I was SO happy with how it turned out! It was much easier to make than I expected, and it tasted great! Plus, it looks extremely impressive, I amazed my family! Thanks a ton for sharing the recipe, definitely will be using it again in the future.

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Vicky July 16, 2012 at 10:25 am

This looks beyond amazing! Absolutely trying this next weekend. Thank you for the inspiration and directions!

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Silvia E. July 16, 2012 at 11:27 am

Wow looks great:) will make it today:)

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Kristen July 21, 2012 at 7:19 am

This looks amazing! I was wondering if you thought this might work with just a regular apple-pie pie crust/pastry dough? Thank you!!!

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waaves July 28, 2012 at 1:43 am

Your apple braid sure caught my eye and i decided to give it a try immediately…Love the look of the braid and the apple ,lime and cinnamon filling! terrific! thanks soo much for sharing!

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Allie August 5, 2012 at 7:26 pm

Looks easy and delicious, but not as easy. I’ve been baking for years and just tried making this and the dough was tough, couldn’t even roll it out and I follow the directions step by step, I always do and I’m always very careful when making doughs. Didn’t turn out. Had to throw away the dough.

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Sandra August 6, 2012 at 3:29 pm

Do you think you could make this with a pie crust???

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Dominique N August 9, 2012 at 7:21 pm

Would you be able to prep this the night before perhaps and then bake it in the morning? Like for a Sunday brunch?

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Bibbit August 12, 2012 at 7:25 pm

This is simple and beautiful, and on top of that, it looks incredibly scrumptious. I am inspired to get back to baking this fall! Yum! SO glad I saw this on pintrest!

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Screendoorgirl3 August 14, 2012 at 9:39 am

Cute helper! The bread looks great, too.

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Dunlsj August 14, 2012 at 8:48 pm

This reminds me of a recipe my mother got from pampered chef and has become a staple recipe. However we used crescent rolls, two containers, leaving them in sheets and pressing the seams together to create on large rectangle. You just cut the edges as shown above and fill ( the pampered chef recipe has a Philly cheesesteak filling consisting of cooked thin Philly steak meat, onion, green peppers, a lil salt & pepper, and mozzarella cheese) I thought the crescent may work in this recipe and save time. I’m thinking there a lot of different fillings that could be used, maybe a pot pie type filling or hot ham and cheese.

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Nancy Warner August 17, 2012 at 6:20 am

Looks so good – can hardly wait to make it! Thanks for sharing!!

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Laura Clark August 23, 2012 at 9:42 am

I just made it, except I cooked my apples on the stove top, and I had a little bit of a hard time moving the braid over to the baking dish I was using without it tearing. What’s the best to move it over without the tearing?

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Jess B August 30, 2012 at 11:12 am

I usually just roll my braids out on the greased pan that it will bake on. Then no muss of moving!

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Yasmin August 30, 2012 at 1:01 pm

Could you just put the dough in a bread machine? I do not have a stand mixer.:(

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Jen September 6, 2012 at 1:57 pm

Anyone know if this would work with pie crust?

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Vicki September 9, 2012 at 4:41 pm

This looks beautiful. I wonder if you could use Pepperidge Farm Puff Pastry or Pillsbury Crescent Rolls instead? Any thoughts?

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Amanda September 15, 2012 at 6:57 pm

Thank you so sharing! I just made it, and it tasted wonderful. My brais was not as pretty as yours, but I think I can do better next time.

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Courtney September 16, 2012 at 9:05 am

Awesome recipe! It was pretty easy to make, and soooo tasty! Thanks!

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Stephanie September 16, 2012 at 12:30 pm

I am so excited! I am not a cook or baker by any means, but something about this recipe screamed “you can do it”. So I currently have this in the oven as I type. It smells amazing,….
Thank you for sharing!

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Belynda September 16, 2012 at 4:36 pm

Just baked one of these up for family dinner at the in-law’s and it was a TOTAL hit! Between the five of us, we ate all but a few slices :) Thanks for the lovely recipe!

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Jennifer September 18, 2012 at 1:42 pm

stupid question here!! What is bread flour? Is that self rising? I am pretty new at baking so if this is a silly question that gets some good laughs I am sorry but could really use the help lol. I have two little helpers who want to make this with peaches, have you ever tried them?

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jenna September 18, 2012 at 3:56 pm

Bread flour is different than self rising flour. Bread flour has more gluten (protein) in it, which makes it better for breads. Self rising flour has baking powder in it—not what you want to use unless a recipe specifically calls for it!

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Karen November 18, 2012 at 9:20 am

No question is stupid….You can find bread flour in any store…there is regular flour and bread flour…it says on the package….I believe rises better, but one always uses yeast when making anyway…

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Jenn September 20, 2012 at 3:19 pm

This is great but how warm is warm? I’m having a hard time getting the yeast to activate

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elisssabeth January 13, 2014 at 9:10 am

110 degrees. Don’t go over 120 because then you can kill the yeast.

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Laura September 23, 2012 at 6:49 pm

Has anyone tried this with pie crust?

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Tammy September 24, 2012 at 8:30 am

I just made this for breakfast. It tastes like apple-stuffed pretzels. Oh my goodness, this is definitely a keeper!!! My kids were UBER impressed with what came out of the oven. :)

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Amy September 25, 2012 at 11:56 am

I make a couple of savory versions of this and can’t wait to try your sweet version. For all the yeast questions, the braid will be a little fluffier if you let it rise for 20 minutes or so before putting it the oven. Your water needs to be very warm to activate the yeast. I turn the hot sink water on and wait until it comes out steamy. For the savory version (we call it Hero Loaf) we use 4 oz. salami, 4 oz. provolone, and 8 oz. thin sliced ham. Another version (Super Hero Loaf) is 4 oz. provolone, roasted red peppers (I buy them in the jar, drain and dice about 2/3rds of the jar), and 8 oz. smoked turkey breast. We brush on eggwhite and sprinkle with sesame seeds before baking. Yum! Remember to reduce your sugar to a Tablespoon for the savory version. I never thought to add herbs to the dough, I’m going to try that too. These versions freeze VERY well! I often make 3 at a time and freeze 2 for later. From frozen, thaw on counter for 3 to 4 hours, bake @ 400 degrees for 25 minutes. We serve it with Italian dressing to dip it in.

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Meg September 25, 2012 at 2:58 pm

I had it all set. The apples on the stove, the dough in a bowl on the counter, oven preheated. Things were feeling a little sticky, so I sprinkled in some extra flour while kneading. When it came time to spray the counter before rolling it out, I reached up into my pantry – with all of my 5 foot 1 inches – but the white wine vinegar and balsamic were in the way and I couldn’t quite reach the cooking spray. So I figured I’d just skip that step, and it would be fine, right? And perhaps this would’ve been the case if I could afford to keep the A/C at a temperature below 82 degrees. But no, fine is not the word I would use to describe the gigantic blob that is currently in my oven. It looks kind of like one of those big lumpy worms in the movie Tremors. Which is probably understandable, since my brilliant plan to peel it off of my counter involved ninjaing a cutting board covered in olive oil under the loaf and transferring the smooshed lump to a pan. But hey – it will taste the same, right? …. lesson learned.

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endever September 25, 2012 at 7:57 pm

The 21 most ridiculous Apple Maps fails

http://25.media.tumblr.com/tumblr_maxbzmTUUO1rhd1v6o1_1280.jpg

Apple’s software upgrades are usually welcomed with much hullabaloo. iOS 6 was treated no differently, until (cue horror music) the company announced that its new mobile operating system would no longer feature a baked-in version of Google Maps.

So when iOS 6 was finally released to the public, you can imagine the disappointment of many Apple fans as they realized that Apple’s new Maps app, powered by TomTom technology, can be pretty ridiculously horrible. In fact, the new service has been so poorly received, there’s now a Tumblr blog devoted to documenting Apple’s mapping fails.

More funny Apple maps is here: epicapplefail.tumblr.com.

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jen September 30, 2012 at 6:30 am

can you use just all purpose flour instead?

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Sara A. October 1, 2012 at 10:40 am

Jen,
I used all purpose flour and regular yeast and it came out perfect. I made the dough before the filling to give it a little extra time to rise. :)

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amanda October 4, 2012 at 7:50 pm

Hi, just wondering can you make the dough without a mixer? does it turn out when you mix by hand?

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Ally October 13, 2012 at 2:02 pm

Mine is cooking in the oven right now and I tried mixing it with my mixer yesterday night for six minutes and my dough was destroyed making me have to throw everything out. When I tried it again today, I mixed it by hand for about a minute and then kneaded and rolled it out with a rolling pin and it worked perfectly.

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Gaby October 13, 2012 at 2:05 pm

Wow………that looks awesome.
Thanks for sharing the recipe and the great instructions!

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Denise D October 13, 2012 at 6:01 pm

Made this today and it turned out great!! Thanks for sharing the recipe! :)

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Diane November 3, 2012 at 8:01 pm

Will be trying this…looks yummy!! But please, tie your little helper’s hair back–just looking at her beautiful long hair near that whirling mixer hurts, thinking of what could happen if she leaned over and got caught in the beaters!!

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bobbie November 4, 2012 at 4:50 am

looks amazing!! i was wondering, how this would come out if you use pie crust instead of bread?

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Cylina November 5, 2012 at 5:12 am

this looks so yummy! another idea too make this an even easier recipe is to use a loaf of the Rhodes frozen white bread, quick thaw it out and proceed as you did with your homemade dough :)

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Alisha November 6, 2012 at 2:22 pm

Have you ever tried a braided spaghetti bread? You can make your own bread or just roll out a Pillsbury refrigerated dough loaf. Then cook the pasta of your choice, put it on the already fringed dough rectangle, cover with sauce and shredded mozzarella. Braid it like it says above, and brush with a mixture of egg white, oregano, parmesan cheese, garlic and parsley. Bake for thirty to thirty five minutes at three fifty and you’re good to go! It’s just like spaghetti inside of garlic bread.

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Lauren November 7, 2012 at 3:39 pm

Looks great, I’ll try it out.

So I’m assuming these pictures, you took yourself and put them together for this blog. Looks like this website here might have borrowed one of your pictures without providing a trackback link to your site: http://homedesignpins.com/2012/09/16/cinnamon-apple-braid-its-not-difficult-and-makes-you-look-like-a-genius/

If you didn’t give them permission, I just wanted you to know. Thanks! But maybe you sent the pic over to them and then, that’s great!

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Loretta Maxey November 8, 2012 at 9:25 am

YUMMMMMM

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Shells November 8, 2012 at 9:48 am

This looks really great. The end product looks incredibly DRY. I think I’ll give this a try with pie dough and perhaps a more moist apple filling. Bet it’s yum!

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maggi November 9, 2012 at 1:54 pm

I agree.

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Susan November 8, 2012 at 10:55 am

Luv this, Thanksgiving coming up, sounds good to me and really easy too ? I think my family would luv this.. Good job !!!

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Nelize November 8, 2012 at 11:25 am

Wonderful! I’ll do here in Brazil! Thanks for sharing!

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Chris November 9, 2012 at 8:26 am

I am so looking forward to trying this!

I am going to read the other comments, to see if folks offer any helpful suggestions or modifications

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Not R November 9, 2012 at 12:58 pm

We just went to a church supper that included a dish of apples and squash. That would be a great filling to try here.

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maggi November 9, 2012 at 1:54 pm

Hi, Why do I have to bake the apples first? Couldn’t this be done like and apple pie with the apples not cooked?

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Terri November 12, 2012 at 5:13 pm

Love this recipe. I made it tonight and it came out great. I added extra apples and chopped walnuts to it. Next time I’m going to try it without baking the apples first. I had some extra dough left so I rolled it out, coated it with melted butter and cinnamon and made a cinnamon roll. Great little extra dessert. Thanks for the recipe.

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Kate November 13, 2012 at 10:21 am

Just made the braid today! It was so simple to make and absolutely delicious!! :) Thank you for sharing such a wonderful recipe!

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Pat November 14, 2012 at 5:03 am

Can this be made with pie crust instead of the bread dough?

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Kate @ DCL November 16, 2012 at 11:06 am

This looks amazing :) My family always used to order those “butter braids” from fund raisers and I always thought they were amazing! I’ve found out I have to eat gluten free since then, and this recipe would be totally easy to do GF :)

Also just wanted to let ya know I featured this in my “fall foods” line up on my page!
http://www.discovercreatelive.com/2012/11/inspiration-friday-fall-foods.html

Hopefully I actually get to try this soon :)

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Kim November 18, 2012 at 8:40 am

Just finished making this,mine looks no where near as pretty as this pic shows,I think because I cut my strips to wide and as soon as it wen’t into the oven and started raising the strips all wen’t together and sealed closed..but I just removed from oven and it smells amazing….It did not need to raise first either and on that note I will also tell you i did not use bread flour,just regular,and I added raisons as well and used spenda for the icing,..thank you so much for sharing :-))

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natalie November 18, 2012 at 9:52 am

will be trying some of these recipes

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Hager November 18, 2012 at 12:02 pm

Thank you for share the recipe. Its in the oven and I cant wait for it to finish baking…looking forward to a slice or two :)

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Darcy November 19, 2012 at 9:19 am

Has anyone made this using sugar substitute (splenda, truvia, etc.)? Just wondering if it makes a noticeable difference.

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Jen November 20, 2012 at 6:46 am

Does the dough need to rise first? Or rest after you put the filling in?

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Kathie November 21, 2012 at 12:48 pm

I made it just some hours ago and it tastes just amazing! Boyfriend and roommates love it, too… we ate almost all of it! Thanks so much for sharing!

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Monica NYC November 21, 2012 at 4:23 pm

I fell in love with this recipe when I first saw it! I just finished baking it for Thanksgiving as an alternative to Pie. I am so excited to taste it tomorrow. I “accidently” left a few apples behind so i could taste them. :) and those were delish!

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Amy November 22, 2012 at 6:52 am

Thanks so much. I made this and my family loved it :) making it again for thanksgiving

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Donna November 22, 2012 at 11:28 am

I have never made bread before and this was my first attempt! It didnt turn out very well i think it was too sticky! I ended up with and apple blob bread lol..What are some tips so if i make another attempt sometime i can mabye avoid this?

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Georgia November 22, 2012 at 6:17 pm

Just made this for thanksgiving. It turned out OK. For some reason my dough didn’t rise at all, no idea why. The dough seemed very elastic, I’m not sure if it’s supposed to be that way. (I’m not a very prolific bread maker) Other than that it was very tasty though.

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barbara November 23, 2012 at 5:05 pm

ty for the recipe – it was awesome – i shared it.

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Mary Ellen December 4, 2012 at 4:54 am

I’m not sure if someone hijacked Pinterest or what, but I pinned this last month and now it redirects me to a … not so nice site. I wonder if anyone else has the same problem. The only reason I could get back here is from google.

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Abbey December 20, 2012 at 11:56 am

Hey, this looks great! I want to try and make it for Christmas Eve. Will it still be good after it’s been sitting for a day? Thanks! Can’t wait to try it!

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Lon Lofgren December 23, 2012 at 8:51 pm

I’m making this on Christmas Day! It’ll be the perfect dessert, and the house will smell wonderful!

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Muts December 23, 2012 at 10:20 pm

I used to do something very much like this in several restaurants that I worked in. The two favorites (other than apple) were Pear or Mincemeat.

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Lindsay December 24, 2012 at 8:42 pm

I just made this tonight and it was great. I used active dry yeast and I let it rise for an hour before rolling it out. Then I let it rise again for another 30 minutes before putting it into the oven. So delicious.

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Mikki December 25, 2012 at 11:56 am

can you use frozen bread dough for this?

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MEL January 4, 2013 at 12:31 pm

YES. IT IS DELICIOIUS.

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Cheryl Newcomb January 1, 2013 at 5:37 pm

Brilliant! I have been making yeast dough creations a lot this year… this is one we will be trying out. Thank you!!!!

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Lori January 5, 2013 at 2:52 pm

Absolutely delicious! I doubled the recipe but cooked the loaves one at a time. The second braid was more beautiful because the dough had more time to raise before being cooked. I also used freshly-ground nutmeg in the glaze. Yummy!

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Kristen January 26, 2013 at 6:47 am

I have some puff pastry in the freezer would that work instead of the bread?

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Kristen January 26, 2013 at 5:51 pm

I made this with a full sheet of puff pastry and sauteed sliced apples in butter and brown sugar with some cinnamon. I layed out some Brie cheese in the middle of the puff pastry and added the apples and did the same thing with the braiding and then did an egg wash with cinnamon and suger on the top..cooked at 350 for about 20 minutes..turned out fabulous..thanks for the inspiration!

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Paula February 25, 2013 at 6:21 am

This apple bread looks delicious! I love to combine cinnamon with apple. It’s a perfect match.

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Lori in Lakewood March 3, 2013 at 4:19 pm

Love how this looks. My hubby is an apple pie lover. Can’t wait to make this for him. How do you finish off the braid at the end so it looks nice and neat ? I noticed that the end of the bread braid is not in any of the pics. TIA

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Lori in Lakewood March 3, 2013 at 4:22 pm

I take that back. I think that may be the braid end int he last pic. It looks so nice I didn’t think that could be the end of the braid !

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Deborah Black March 4, 2013 at 9:16 am

I wonder if I could use pie dough instead of bread? The bread looks fantastic, but I would like to try it the other way too.
Any ideas?

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DaniDoodles92 March 6, 2013 at 7:44 pm

I’m making this right now, but instead of bread dough, i’m using a really quick puff pastry recipe! :) hopefully it’ll come out delicious and gorgeous. thank you for the inspiration!

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Cheyl May 6, 2013 at 11:41 am

Do you think you could use pie crust dough instead of bread dough?

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Jill Marie May 18, 2013 at 1:45 pm

Mmmm, I’m thinking of all the concoctions I could do. And wouldn’t this be a great way to make a really neat looking ham & cheese as an appetizer type thing? Pepperoni, peppers and mozzarella? Mmmm, chicken, broccoli and cheese? OMG…I’m so hungry now. LOL
Thanks for the inspiration!

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Rachel May 19, 2013 at 3:12 pm

Not sure what I did wrong with the dough, but it was super sticky and took my husband and daughters help to get it off the counter. I floured the counter just as I do for my ther bread projects(I make lots of different kinds of breads). The dough when rolled out as you posted(12x16inches) was super thin. After baking, it tastes amazing….just flat. Any ideas what I coud have done wrong?
Thank you for sharing!

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Roo May 26, 2013 at 12:40 pm

Sounds like you may have over worked the dough and added too much liquid?

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Roo May 26, 2013 at 12:34 pm

I actually tried this with large flower tortillas and browned them in a cast iron skillet rather than heating up the kitchen with the over. Worked great! The only down side was you have to eat them while they are still warm as they got chewy as they cooled. Next time I’m going to add some queso fresco to the stuffing.

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Dannielle June 19, 2013 at 9:49 am

Tried it out today… gorgeous. I am still in the waiting for it to cool so I cam slice into it, but I have every expectation of deliciousness.

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Chanie July 18, 2013 at 4:11 am

I would like to know if this can be made in advance and frozen?

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Tamara September 2, 2013 at 4:52 pm

Made this today and loved it… Super easy to make too! Will be making it again :)

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Ruby September 2, 2013 at 5:37 pm

This looks wonderful. I think I might try a savory version with meat and cheese mixture. It’d be a great hors d’oeuvre !!

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Audrey September 4, 2013 at 2:52 pm

Do you let the dough rise ?

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Brittani October 3, 2013 at 9:51 am

does pie crust work????? has anyone used it?

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Nina October 7, 2013 at 7:00 pm

I was wondering can I make a few loaves and freeze them without them defrosting into a mess later?

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Talin Orfali October 8, 2013 at 6:32 am

I really enjoyed making this. Thank you! it was delicious.

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Renata October 17, 2013 at 12:39 am

Does the dough need to rise, as I would normally do with any of my breads? Single rise, pizza style, or double rise like a proper bread?

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Teri December 11, 2013 at 8:21 pm

I made this with my grandkids. They did most of it by themselves. It was easy and delicious.

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Elicia December 12, 2013 at 4:40 pm

Crescent dough can be used as well for the apple braid. I love using a round pizza stone and making savory twists. :)

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Cythia December 28, 2013 at 9:06 pm

I attempted to make this – it was a disaster. The dough was a sticky ball of oily batter and everything it came in contact with was covered in a gooey paste. Do not make this!

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Sandra January 4, 2014 at 11:08 am

Couldn’t you use ready made pie crust and just roll the crust into an oblong shape?

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Nora April 6, 2014 at 7:52 am

how would I reheat this?

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Linda July 6, 2014 at 9:52 am

I wonder if this would work with pie crust? I just might try it and see.

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Beverly Deck July 24, 2014 at 6:12 am

Looks like something I will try soon! So you don’t have to let it rise?

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Pammy August 3, 2014 at 7:18 pm

Thanks we used your idea but subsituted zucchini for the apples *****
It was so good Zucchinni apple braided bread
1 zucchini peeled & sliced like apples cook with 1/4 cup water till tender Drain extra liquid then add 1 cup sugar 1/2 cup applesauce, 2 tsp cinnamon cook 1 min then remove heat add 1 cup instant oats, and 1 cup flour mix well set aside
Use this as your apple pie filling

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Cindy August 14, 2014 at 4:25 pm

Has anybody tried this with frozen bread dough?

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Tiffany August 24, 2014 at 10:06 am

Just made it and it’s delicious! What do you do with leftovers? Do you refrigerate immediately?

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Rayna September 6, 2014 at 1:48 am

This looks so awesome! Do you have any suggestions for adjustments for high altitude?

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james September 13, 2014 at 6:00 pm

I can not wait to make this

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Jacqui September 14, 2014 at 10:30 pm

It would be great as part of the Rosh Hashanah celebration. It looks like a Challah bread but with apples! If you ever decide to make a braided Challah, its also easy.
Shana Tova! Happy New Year!

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kira September 22, 2014 at 4:44 am

I love this !!

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Judy September 23, 2014 at 8:45 am

Just wondering if you have to raise the dough at all.
Might try making this tonight :)

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heidi September 28, 2014 at 8:18 am

I wonder if you can make this with pie crust??

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