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Apple Coffee Cake Braid

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.

8-10 ServingsPrep: 35 min. + rising Bake: 30 min. + cooling

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,

2 of 2

Apple Coffee Cake Braid (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 366 calories, 10 g fat (6 g saturated fat), 48 mg cholesterol, 352 mg sodium, 64 g carbohydrate, 2 g fiber, 7 g protein.