apple butter braid recipe
In a bowl add the sour cream sugar butter and salt. Peel core and slice apples.
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Melt butter in Micro just until it liquefies.
. Add the apples and toss to coatCook the apples stirring frequently until fork-tender about 5 minutesRemove the apples from the skillet with a slotted spoon to a bowl discard any liquid left in the skillet. Add apples and toss lightly. Let Apple Butter Braid pastry rise 8-12 hours overnight.
Add 12 of the apple mixture in the middle in about a 3-inch line. ½ cup of apple butter store-bought or homemade. After dough has doubled in bulk.
Preheat oven to 350 and grease a loaf pan with nonstick cooking spray. Place in a greased bowl turning once to grease the top. In a small bowl beat together the egg and water.
Place in a greased bowl turning once to grease the top. Do not forget this part because bread is not easy to get out unless you prepare the pan. Cover and let rise in a warm place until doubled about 1 hour.
In a second bowl combine warm water and yeast. Mix wellkneed until a soft dough forms. 2 tablespoons of turbinado sugar.
Add eggs 1 at a time beating just until blended after each addition. Place apple mixture down center of dough approximately 2-inches wide. Heat saucepan until butter is melted add apples and stir for about 5-7 minutes or until apples are al dente.
Knead until smooth and elastic about 6-8 minutes. Heat until apples are softened about 5-7 minutes. Brush with butterBake 30 minutes.
Cut 10 slits about 34 inch wide on each side of dough surrounding apple mixture alternating dough strips from one side to the other. Bake 12-14 minutes or until golden brown. To the yeast add the sour cream mixture along with the eggs and flour.
Bake for 10 minutes then turn the pan 180 degrees and reduce the heat to 375 degrees. Add enough remaining flour to form a soft dough. Turn onto a floured surface.
Add milk butter sugar egg salt and 2 cups flour. Make the egg wash. On floured parchment or silicone mat roll out dough into a large rectangle about 12 x 10.
Roll out the dough into a square and cut 1 inch slices from the sides. Apple butter braid recipe. Filling and Topping.
Gradually add brown sugar beating until light and fluffy about 3 minutes. In a small bowl combine cream cheese sugar vanilla and lemon juice. Add all dry ingredients - all purpose flour baking soda cinnamon baking powder and salt in a small mixing bowl and mix well.
Combine sugar and spices in bowl. In a large bowl dissolve yeast in warm water. Remove core and cut each wedge lengthwise in 4 slices.
Place apple mixture down center of dough approximately 2-inches. Fold ends over to seal. Microwave until butter melts approx 45 seconds.
Gently brush the top and sides of the pastry with the egg wash. Add the brown sugar and cinnamon and stir to melt the sugar. Let sit for 5 minutes.
Add enough remaining flour to form a soft dough. Add milk butter sugar egg salt and 2 cups flour. Bake at 350F for 65-70 minutes for the 9-inch.
Gently brush the top and sides of the pastry with the egg wash. In a large mixing bowl whisk. Set the apples aside to co.
Pour into a greased 9-inch loaf pan or 3 to 4 mini-loaf pans. Meanwhile preheat oven to 350F. 1 egg whisked together with 3 tablespoons of water.
Bake until deep golden brown and puffed another 10 to 15 minutes more. Knead until smooth and elastic about 6-8 minutes. Beat butter and cream cheese in bowl of a heavy-duty stand mixer on medium speed until creamy about 2 minutes.
Then combine with the apple butter mixture and mix until smooth. Peel apples and cut in 4 wedges. Turn onto a floured surface.
Remove from heat and add cinnamon and vanilla extract. Set aside to cool.
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