Caramel Apple Braided Loaf

See original recipe at: completelydelicious.com

kept by
recipe bycompletelydelicious.com

Notes:

How to form a mock braided bread

For breads and danishes that contain a filling, it’s not possible to actually braid the dough. Instead, we fake it. Here’s how:

Form the dough into a large rectangle
Use a knife to etch lines dividing dough into thirds lengthwise (do not press knife all the way through the dough).
Cut crosswise strips one inch apart down the length of the outer thirds of the dough.
Spread filling into the center third.
Lift the top right strip up and place it diagonally over the filling. Do the same with the top left strip, placing it over the right strip.
Repeat with the remaining strips, alternating right and left, until loaf is fully “braided”.

Categories:
- Apple
- Bake
- Caramel
- Dessert
- kids
- loaf
- Lunchbox
- Sweet

Ingredients:

For the bread:
1/4 cup (60 ml) water
1/2 cup (120 ml) whole milk
1/4 cup (56 grams) unsalted butter
3 1/2 cups (420 grams) all-purpose flour
1/2 cup (100 grams) sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/4 teaspoon (1 envelope, 7 grams) active-dry yeast
1 large egg
Egg wash (1 egg + 1 tablespoon water), for brushing
Powdered sugar, for dusting
For the filling:
1/2 cup (105 grams) brown sugar
1/2 cup (120 ml) heavy cream
2 tablespoons (28 grams) unsalted butter
Pinch of salt
1 teaspoon vanilla
3 medium apples, peeled and sliced

Combine the water, milk, and butter in a small saucepan over medium heat. When butter is completely melted, remove from heat and cool for about 5 minutes (to 120-130 degrees F).
In the bowl of a stand mixer fitted with a dough hook attachment (you may also use a large bowl and mix by hand with a wooden spoon), combine 1 1/2 cups flour with the sugar, cinnamon, salt, and yeast. Add the liquids and mix until combined. Add the egg.
Add the remaining flour 1/4 cup (30 grams) at a time until dough clears the bowl and is still sticky to the touch without coming off on your hands. Continue kneading dough with either the dough hook or by hand until dough is smooth and elastic, about 7-10 minutes.
Put dough in a greased bowl, cover with plastic wrap and place in a warm spot. Let rise until doubled, about 1-2 hours.
While the bread is rising, combine the brown sugar, heavy cream, butter, and salt in a saucepan over medium heat. Stir until butter is melted and mixture is smooth. Bring to a boil and let simmer until thickened, stirring frequently, about 5-7 minutes. Remove from heat and add the vanilla.
Let cool to a spreadable consistency. If the caramel becomes too hard, return it to medium low heat to melt it a little before spreading it on the dough.
Gently punch down dough to release gases and knead by hand a few times. Let sit for a few minutes.
Roll dough out on a clean surface to about 15 x 10-inch rectangle. Transfer to a sheet pan lined with parchment paper. Divide dough in thirds lengthwise and cut 1-inch strips crosswise down the length of the outer thirds.
Spread the cooled caramel in the center third. Top with the sliced apples. Fold the cut strips over the filling at a diagonal, alternating side to side.
Brush the loaf with the egg wash. Cover with plastic wrap and let rise while oven preheats to 350 degrees F. Bake until golden brown, about 25-30 minutes. Some of the caramel may ooze out during baking. Let cool on pan for about 5 minutes, then transfer to a cooling rack or serving plate. Dust with powdered sugar.