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Apple Bread Braid

Presented by:
Tree Top
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A tasty treat anytime.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
35 min
Recipe Ready Time
Ready In
2 hrs 40 min
Recipe Servings


1/2 cup Tree Top Apple Juice

1-1/3 cups apples, sliced (approximately 2 small apples, or 1/2 lb apples)

1 tablespoon dry yeast

2 oz lukewarm water

2 oz lukewarm milk

1/4 cup sugar

1/2 teaspoon salt

1 egg (room temperature)

1/4 cup butter (room temperature)

1/4 teaspoon lime juice

2 teaspoons sugar

2 cups of flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon corn starch


Combine yeast and water in a large bowl. Let set for 15 minutes. Stir in milk, sugar, salt, egg and butter. Gradually add the flour until a soft dough is formed. Knead dough on a floured surface until dough is smooth and elastic, about 10 minutes. Butter a clean bowl; put dough in bowl and turn to coat with butter. Cover and leave in a warm place until dough doubles in size, about 1-1/2 hours.

While dough is rising, combine apples, apple juice, sugar, cinnamon, nutmeg, corn starch and lime juice in a medium saucepan. Stir together and place over medium heat. Cook and stir occasionally until apples are semi-cooked and sauce has thickened. Remove from stove and let cool.

Grease a large cookie sheet. Punch down the dough, knead briefly on a floured surface. Roll dough into a 10" x 15" rectangle. Carefully move dough to a cookie sheet. Spread cooled filling down middle of dough rectangle. With a sharp knife, cut 1" strips at an angle on both sides of filling. Fold up end, then fold over the strips, alternating from side to side until all strips are folded over. Tuck excess dough underneath at the end. Cover loosely with a dish towel and let rise in a warm place until almost doubled.

Bake in a 375ºF oven for 30 minutes, or until nicely browned. Transfer to a rack to cool. Brush with a sugar glaze when partially cooled.



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