Apple Coffee Cake Braid (Adapted from Taste Of Home)


3/4 cup warm water

6 tablespoons butter, softened

1/2 cup brown sugar

1 egg, lightly beaten

1 teaspoon salt

3 1/4 cups flour

1 package (1/4 ounce) active dry yeast


2 cups thinly sliced peeled baking apples

1/3 cup packed brown sugar

2 teaspoons all-purpose flour

1 1/4 cinnamon

2 tablespoons butter, softened


3/4 cup confectioners' sugar

1/2 teaspoon vanilla extract

1 1/2 to 3 teaspoons milk


* In a large bowl add the water and yeast stir until the yeast is dissolved and then add the sugar and mix that in well. Add the softened butter, egg, 1 cup of flour, and salt and mix in. Gradually add the remaining flour mixing in by hand. Knead until the you have a soft dough. Grease the bottom of the bowl and turn the bread to coat both sides. (The recipe called for a bread machine, if you prefer this method please follow these steps - In a bread machine pan, place the first seven ingredients in order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour, if needed). I let the dough rise in a warm place until about double which should take about 45 minutes to an hour.

* For filling, in a large bowl, combine the apples, brown sugar, flour, and cinnamon; set aside. When the dough is ready turn the dough onto a lightly greased baking sheet. Roll or pat into a 15 inch x 10  rectangle; spread butter down the center thirds of rectangle. Spoon filling over butter.

* On each long side, cut 1 inch wide strips to within 1 inch of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 to 40 minutes. 

* Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool on a wire rack. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over coffee cake.