Apple & Cream Cheese Braid


2 packages dry yeast
1/4 cup warm water
1 cup milk, warmed
1/2 cup sugar
2 teaspoons salt
1/2 cup butter, softened
Apple Mixture
3 Granny Smith Applies
2 tablespoons unsalted butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup sugar
1 teaspoon Vanilla
1 teaspoon Grated lemon rind
Mix together until smooth. Set aside.
1 tablespoon egg, beaten with 1 water


Note: If eggs are refrigerator cold, pour hot water over them and let stand for several minutes to warm before cracking.
Sprinkle the yeast over the warm water in a small cup or bowl, stir, and let stand for a minute of so to dissolve. Combine the milk, sugar, salt, butter, and eggs in a large mixing bowl, and beat well. Stir in the dissolved yeast. Add 2-1/2 cups of the flour, and beat until smooth and well blended. Add 2-1/2 cups more flour and beat until the dough holds together in a rough, shaggy mass. Turn out onto a lightly floured surface and knead for a minute or two. Let rest for 10 minutes.
Resume kneading for 8 to 10 minutes more, gradually sprinkling on a little more flour if the dough sticks to your hands, until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place until double in bulk.
Punch the risen dough down, and it is ready to be formed and baked according to other recipes which call for Sweet-Roll Dough. You can also freeze the dough at this point, or store in the refrigerator for a few days in a tightly covered container.
Apple Mixture
In a fry pan add all the ingredients and cook for a few minutes until the apples just begin to soften. If there is a lot of syrup remove some of it otherwise it will leak out of the dough. Set aside.
Divide the dough in half. Roll each half into a 14” x 9” rectangle. Place on a piece of parchment. Spread with half the cheese mixture lengthwise down center third of rectangle. Top with apple mixture. Make diagonal cuts from outer edges one half inch apart and 3 inches long. Fold alternate strips of dough over filling. Cover and let rise 45 minutes or until double in volume. Brush the dough with egg wash and sprinkle with sliced almonds Bake at 350 F. For 30 to 35 minutes. Yield: 2 Braids.




1 servings


Saturday, June 5, 2010 - 4:38am


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