Prep 1 hr
Cook 24 hrs
This is an easy yeast coffee braid. Takes a little time as the dough has to chill overnight, but it has great versatility. Makes 3 braids, so you can make all apple or make 3 different flavors easily! After shaping, the dough may be refrigerated for baking another day. Cooking time includes chill and rise time.
- In a large mixing bowl, dissolve the yeast in the warm water.
- Add butter, sugar, eggs and salt; beating well.
- Stir in the flour and knead until a smooth, satiny dough is formed.
- Cover and refrigerate overnight.
- Cut dough into 3rds.
- Roll each portion out to form a 10x12 sheet.
- Divide sheet of dough into 3 equal strips (each will be about 3 inches wide).
- Spoon about 2 tbsp apple filling down the length of each strip.
- Fold dough over filling to seal filling inside.
- Braid the 3 strips together to make one loaf.
- Repeat for remaining 2 portions of dough.
- Place on greased cookie sheet.
- Cover and let rise about 1 to 1 1/2 hours or until puffy and almost doubled.
- Mix egg and milk.
- Brush mixture over loaves.
- Bake at 375° for 20 to 25 minutes or until golden.
I made this recipe for Pick-a-Chef 2005. This is an excellent dough which makes a very nice softly-layered sweet bread. And I found the braids can be made with or without first being refrigerated. A traditional rise, then shape, then second rise, then bake method worked just as well as the refrigerator rise method. But with either method my braid did tend to be somewhat doughy adjacent to the apple pie filling stuffed inside it. I'm guessing this may have been (my bad) that I overstuffed the apple braids or possibly something was not quite right about my oven. These have great potential and are definitely a fun baking project for apple season!