Now that the weather is getting cooler, I’ve been baking again. Braided breads are always fun to make, on Sunday I combined apples and raisins into this marvelous, sturdy dough – baked in a cast iron skillet. When cool, I mixed a glaze in a Pyrex measuring cup and drizzled it over the bread. Serve with a worthy cup of coffee.
- 2 1/4 teaspoons yeast
- 1 tablespoon granulated sugar
- 3/4 cup milk, warmed
- 1 large egg yolk
- 2 tablespoons butter, melted
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1/4 cup butter, room temperature
- 1/4 cup granulated sugar
- 3 teaspoons cinnamon
- 2 large Granny Smith apples, peeled, cored, and diced
- 1/2 cup raisins, soaked in hot water, then drained
- 1 large egg, for egg wash
- 1/3 cup confectioner’s sugar
- 1/2 tablespoon warm water
- 1/2 teaspoon vanilla extract
1. In a medium sized bowl, stir yeast and sugar together, then whisk in the milk. Add the egg yolk and melted butter and stir. Set aside for 10 minutes to foam.
2. In a large bowl, mix the flour and salt. Add the milk mixture and stir with a wooden spoon until it begins to come together. On a lightly floured surface, knead dough for 5 to 10 minutes, and shape into a ball. Lightly grease a large bowl with oil or shortening, place dough in the bowl, and cover with plastic wrap. Let rest until the dough doubles in size -about 45 minutes to an hour.
3. While the dough rises, make the filling. In a small bowl, combine the room temperature butter, sugar, and cinnamon. (The butter should be softened to a spreadable consistency.) Use a fork to work the cinnamon and sugar into the butter. Set aside.
4. Preheat oven to 375º, and grease a 10″ cast iron skillet.
5. When the dough has doubled in size, remove from bowl and knead a few times. On a lightly floured surface, roll into a 12″ x 18″ rectangle. Spread the cinnamon filling over the dough, leaving a 1″ border around the edges. Sprinkle the apples and raisins over the cinnamon mixture.
6. Starting at the long end, tightly roll up the dough, pinching the ends together to seal. With a sharp knife, slice the log in half length wise, leaving an inch at the top uncut. Then braid the dough by lifting one strand over the over until you get to the end. Pinch the ends together to seal, then create a circle by joining the ends.
7. Carefully lift the dough into the greased skillet, and lightly brush with the egg wash. Bake for 25 to 35 minutes, until golden brown. Let cool in pan for 10 minutes, then remove and let cool on a wire rack.
8. Whisk glaze ingredients together until smooth, and drizzle over cooled bread.