Festive Fruit Ladder Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm fat-free milk (110° to 115°)
• 1/2 cup sugar
• 2 tablespoons butter, softened
• 1 egg
• 1/2 teaspoon salt
• 3-1/2 to 4 cups all-purpose flour
• FILLING:
• 1/2 cup sugar
• 2 tablespoons plus 2 teaspoons cornstarch
• 3/4 teaspoon ground cinnamon
• 2/3 cup apple cider or unsweetened apple juice
• 4 cups thinly sliced peeled tart apples
• 2/3 cup dried cranberries
• 1 egg
• 1 tablespoon water
• ICING:
• 1 cup confectioners' sugar
• 4 teaspoons water
• 1/2 teaspoon almond extract
• 1/4 cup dried cranberries
• 2 tablespoons sliced almonds, toasted

Directions

• In a large bowl, dissolve yeast in warm milk. Add sugar, butter, egg, salt and 3 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes.
• In a large saucepan, combine the sugar, cornstarch, cinnamon and cider. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in apples; cook 5-10 minutes longer or until crisp-tender. Remove from the heat; stir in cranberries. Cool to room temperature.
• Punch dough down; roll into a 15-in. x 12-in. rectangle. Place on a baking sheet coated with cooking spray. Spread filling lengthwise down center of dough. On each long side, cut 1-in.-wide strips 3 in. into center. Fold strips at an angle across filling; seal ends. Cover and let rise until doubled.
• Beat egg and water; brush over dough. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, water and extract; drizzle over loaf. Sprinkle with cranberries and almonds. Yield: 1 loaf (24 slices).

Festive Fruit Ladder published in Light & Tasty December/January 2008, p50