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Apple Coffee Cake Braid Recipe

Apple Coffee Cake Braid Recipe

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.
TOTAL TIME: Prep: 35 min. + rising Bake: 30 min. + cooling YIELD:8-10 servings


  • 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
  • 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


  • 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.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts

1 piece: 366 calories, 10g fat (6g saturated fat), 48mg cholesterol, 352mg sodium, 64g carbohydrate (33g sugars, 2g fiber), 7g protein.

Reviews for Apple Coffee Cake Braid

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SuzanneValerie User ID: 7120950 99762
Reviewed Feb. 3, 2013

"This recipe was fabulous! The dough is delicious. Very soft and light. I will definitely be making this again. :)"

LaDawn Marie User ID: 697327 145457
Reviewed Dec. 1, 2012

"This was good but the strangest dough ever. I know bread doughs can be temperamental but I'm experienced and fairly confident I combined it as written. This dough was heavy and tough and rose very little - but it still managed to come out of the oven looking like the picture! Next time I think I will try two packets of yeast hope it's a bit lighter."

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