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)
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.
Pin It
{ 88 comments… read them below or add one }
This looks like it’s fun to make!
Wow that’s absolutely beautiful! I’ve never seen anything like that before – I love the way the dough looks cut!
Mmmm…
Not only does this look delicious, but it also looks so pretty! Thanks for sharing the recipe, Rachael!
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!
Perfect for my upcoming Mother’s Day brunch menu, it’s gorgeous!
This looks amazing! Passover torture!
Yum! Sounds delicious and looks even better
Reminds me of challah bread…my favorite…
How fun!
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.
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!)
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!
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…
Wow, the braid looks perfect! Thanks for sharing the step-by-step pictures!
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!
This looks so delicious — and you make it look so easy
goodness those braids are gorgeous!
it looks so light and delicious, thanks so much for sharing!
BTW your little girl is adorable!
Your daughter is so cute! Beautiful baking too =)
So gorgeous! Thanks for the step by step on the braiding – you make it look so easy!
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!
wow, that is beautiful!I would love to make that!
this is just plain FUN. and good looking!
How fun and impressive looking!!!
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!
It’s so pretty when the raw dough is all laid out, ready to be braided!
http://goldhearted.etsy.com
Oh my gosh this looks & sounds delicious – I’m bookmarking it!
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
Ooooh this looks AMAZING!
Aaaand I just realized it was Rachael’s recipe! That’s what I get for getting too excited and commenting before I finished reading!
This looks delicious!
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!
Oh wow, this looks incredible! I love all the cinnamon – yum!
i am IMPRESSED. this looks divine!
Wow, that looks really good
How cool! I want to try this. Thanks for the recipe!
This is gorgeous! I’m so impressed by “pretty” breads. Have you tried it with other fruits or as a savory side?
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!
Looks delicious!!! Thanks for sharing.
Do you mix with the dough hook or paddle attachment? Sorry if this is an obvious answer!
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!
Thanks!!
This looks awesome! I love the way you braided it. Very clear instructions! Thanks!
This looks so pretty and delicious!
Beautiful! Almost too pretty to eat:)
I need to make this asap. Fancy, delicious and relatively easy? Yes please!
I was going to make apple sauce with a few old apples I have lying around… This looks like sooo much more fun. Thanks!
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.
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!
Thank you Averie! Isn’t 4 a fun (and completely frustrating) age?
looks delicious and probably even better with a scoop of vanilla ice cream.
Your braid is beautiful! I’m so happy you shared this recipe with us. Thanks!
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
I love the idea of bread, as opposed to pastry. I’m thinking that raisins might also be a nice addition. Great idea – thanks!
Yum! I make something similar to this, only with a savoury curried potato filling. It comes out like a giant samosa!
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!
This apple braid looks beautiful! Great guest post
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!
Oh my goodness! This is gorgeous!! Forget about my apple strudel, this looks so much better!
Wow, this looks incredible. Looks like this will be served with Easter brunch!
Yummy Rachael! and um, love the little model most of all. XO
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)
no offense to apple pie, but this looks waaaaaaaay better! this is going on my to-bake list for when I get home
I just made a version of this with a different glaze (vegan), and, omg, YUM.
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!
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
Loved the look of this so I made an apple braid today. WOW it tastes SO GOOD! Thank you.
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?
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.
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 ????
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?
why put yeast if it’s not going to rise? my dough was pretty tough after baking : (
Could this also be made with pie crust dough rather than bread dough?
This looks awesome. Would be such a fun breakfast for a special day or even a random Saturday!
Do you think it would be possible to do this with a pie crust for a nontraditional pie? Thanks!
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.
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.
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
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
I make this with a cream cheese- its awesome- but i am going to try this
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…………..
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
Hi there! Great idea. I have a different kind of question…..where did you get your daughters apron? I love it : )
Thanks
Meredith
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!
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
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!
i tryed this recepie with a little change.substetuted oil with melted butter and added 1 eggyolk to the dough
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
very easy very good:)) i’ll try..
I’ve tried this twice and it doesn’t rise… Any tips?
{ 17 trackbacks }