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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Holiday brunches at our house always feature this lovely braid. The dough is prepared in a bread machine, giving me time to focus on other things. Ingredients:
3/4 cup warm 2% milk (70° to 80°) |
6 tablespoons butter, softened |
1/2 cup packed brown sugar |
1 egg, lightly beaten |
1 teaspoon salt |
3-1/4 cups king arthur unbleached bread flour |
1 package (1/4 ounce) active dry yeast |
filling: |
2 cups thinly sliced peeled tart apples |
1/3 cup packed brown sugar |
1/3 cup raisins |
2 teaspoons king arthur unbleached all-purpose flour |
1-1/4 teaspoons apple pie spice |
2 tablespoons butter, softened |
glaze: |
3/4 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1-1/2 to 3 teaspoons 2% milk |
Directions:
1. 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).
2. 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.
3. 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.
4. 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. Yield: 1 coffee cake.
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