This caramel apple braid with cinnamon glaze made an appearance at our first life group of the season, and it was the perfect way to start off fall.
Sautéed apples in a caramel sauce wrapped in a yeast bread, drizzled with a cinnamon glaze; yes please!
Apple Braid with Cinnamon Glaze – Adapted from Busy Mommy
- 1 1/2 C warm water
- 1 1/2 tsp. yeast
- 3/4 tsp. salt
- 1/8 C sugar, or 2 T honey
- 3 1/2 C white whole wheat flour
- 4 T butter
- 6 medium apples (we used Paula Red)
- 1/8 C brown sugar (we used dark brown sugar)
- 2 T sugar
- 1 tsp. vanilla
- 1/2 C powdered sugar
- 1 T milk
- 1/2 tsp. cinnamon
Begin by preparing the bread dough; you’ll need 1 hour or so to do this before you make the rest of the dessert. Place 1 1/2 C warm water into the base of your mixer or a large bowl if you will be kneading by hand. Add in 1 1/2 tsp. yeast. Allow the yeast to sit in the water until it starts to get foamy. Then, add in 3/4 tsp. salt and 1/8 C sugar.
Mix in 3 1/2 C white whole wheat flour, slowly, 1 C at a time, while the mixer is beginning to knead the dough together. I ended up using just under 3 1/2 C flour, so play that last 1/2 C by ear as you are bringing your dough together. Then, allow the dough to knead for 5 minutes.
Lightly spray a bowl with cooking oil and place the dough inside the bowl. Roll the dough around the outside of the bowl so the dough gets coated in oil and forms a nice ball. Cover and allow the dough to rise for 30-45 minutes, until nearly doubled.
While the dough is rising, wash and peel your apples. Slice them into wedges. Start warming a large skillet over medium heat, and add 4 T of butter.
Melt the butter and then add the apple wedges. Cook the apples for 1-2 minutes until they are nicely coated in the butter and then add in the sugars (1/8 C brown + 2 T white sugar) and 1 tsp. vanilla.
Cook until the sauce slightly thickens and the apples begin to soften.
When the dough is ready, roll it or form it into a large rectangle; the size of a 13x18 cookie sheet. Place on a cookie sheet. Cut 1-inch wide slits on both sides of the dough.
Then, place the apple mixture into the center of the dough.
Take the ends of the dough and wrap them around the apples, bringing the sides down in the inside along the apples.
Alternating sides, bring each 1-inch wide dough strip up over the apples and create a braid as you crisscross the dough.
Place the braid into an oven heated to 325. Bake for 25-30 minutes until the top of the braid begins to lightly brown.
Remove from the oven and cool.
Before serving, mix together 1/2 C powdered sugar with 1/2 tsp. cinnamon and 1 T milk to create a cinnamon glazed sugar frosting. Drizzle the cinnamon glaze over the top.
Cut into slices and serve.