Apple Coffee Cake Braid Recipe

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 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 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

• In bread machine pan, place the 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 the 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 15-in. x 10-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.
• Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over coffee cake. Yield: 1 coffee cake.

Apple Coffee Cake Braid published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p230