Braided Apple Bread

5 from 1 vote

Soft braided apple bread filled with sweet cinnamon apples and baked until golden, an easy, cozy homemade bake perfect for breakfast, brunch, or dessert.

Prep Time30

Cook Time35

Rising Time4

Total Time5 5

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: loaf

Calories: 2124kcal

Author: Rosemary Molloy

Ingredients

½ cup milk (lukewarm)
1 pinch granulated sugar
1¼-1½ teaspoon active dry yeast
2¾ tablespoons granulated sugar
1 large egg (room temperature)
3½ tablespoons butter (softened)
1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
½ teaspoon vanilla extract
2-2¼ cups all purpose flour

EXTRAS

½-¾ cup apricot jam
½-1 teaspoon cinnamon
1 cup finely chopped apple pieces
1-2 tablespoons milk
2 tablespoons granulated sugar or turbinado sugar

US Customary - Metric

Instructions

In the stand mixer add the milk and 1 pinch of sugar, combine, sprinkle the yeast on top and let sit 5-10 minutes. Stir to combine. Add the 2¾ tablespoons of sugar, egg, butter, salt, vanilla and 1½ cups / 188 g of flour, start to knead, then add the remaining flour a little at a time until you have a soft dough 5-6 minutes, the dough should be soft and slightly sticky.
Place the dough in a lightly buttered or greased bowl, cover with plastic wrap and let rise until doubled in a warm draft free area for approximately 2 hours.
In a small bowl combine the chopped apples with the cinnamon.
Divide the dough into 3 parts, cover with a tea towel and let sit 10-15 minutes then roll each to a ½ inch thick oval, spread each oval with some apricot jam, sprinkle each with some chopped apples mixture. Roll each up tight from the lengthwise. Join the three ropes at the top and twist the ends one over the other to form a braid. Place the braid on a parchment paper lined baking sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
Pre-heat oven to 350F/180C.
Brush the braid with milk and sprinkle with sugar, bake for approximately 35-40 minutes, if browning too much, cover with foil and continue to bake. Move to a wire rack to cool completely. Drizzle with a glaze before serving if desired. Enjoy!

Notes

Easy Vanilla Glaze - 1 cup powdered sugar, 2–3 tablespoons milk or cream, ½ teaspoon vanilla extract, you could also substitute a tablespoon or two of milk for maple syrup.

Whisk everything together until smooth. Adjust for thickness with either more sugar for thickness or more milk for a thinner drizzle. Pour over cooled bread.

How to store the braided apple bread?

Keep it covered at room temperature for up to 2 days, or refrigerate for 3–4 days. Store in an airtight container or wrap well to keep it from drying out.

Best to freeze without the glaze. Wrap the cooled bread tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and warm briefly in the oven before serving. If glazed, it’s best to freeze without the glaze and drizzle it on after thawing.

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