Braided Apple Cinnamon Bread
This Braided Apple Cinnamon Bread is a delicious, soft, and beautifully swirled treat perfect for breakfast or dessert. With layers of tender dough, cinnamon-spiced apples, and a sweet crumb filling, this bread is as impressive as it is comforting. Drizzled with maple icing, it’s a must-try for apple lovers and perfect for any time of year.
Table of Contents
Chef’s Tips
- Use Granny Smith or Honeycrisp apples for the best results, as they hold their shape and balance sweetness with tartness.
- If the crumb filling feels too wet, add a touch more flour to achieve the right crumbly texture.
- Knead the dough well to achieve elasticity, which will result in soft, tender bread.
- Let the dough rise in a warm, draft-free space for the best rise. Covering it with a kitchen towel works well.
- For extra richness, you can add chopped walnuts or pecans to the crumb filling.
Ingredients
Apple Filling:
- 1/3 cup granulated sugar: Adds sweetness to the apple mixture.
- 1 tsp cinnamon spice: Provides warm, aromatic flavor.
- 3 cups apples (peeled and diced): Use Granny Smith or Honeycrisp apples.
- 1 tbsp lemon juice: Prevents browning and enhances flavor.
- 1 cup cheddar cheese (shredded): Adds a unique sharp contrast to the sweet filling.
Crumb Filling:
- 3/4 cup all-purpose flour: Forms the crumb structure.
- 1/2 cup brown sugar: Adds a rich, caramel-like sweetness.
- 4 tbsp butter: Brings moisture to the crumb.
- 1/4 tsp maple extract: Adds a hint of warm maple flavor.
Dough:
- 4 cups all-purpose flour (plus extra for rolling out dough): Provides structure.
- 1/3 cup granulated sugar: Sweetens the dough.
- 2 envelopes active dry yeast: Helps the dough rise.
- 3/4 tsp salt: Enhances flavor.
- 1/2 cup water: Used to activate the yeast.
- 1/2 cup buttermilk: Adds tenderness to the dough.
- 4 tbsp butter: Provides moisture and flavor.
- 2 large eggs: Add richness to the dough.
- 1 large egg white + 1 tbsp water: For brushing on top before baking.
Icing:
- 1 cup powdered sugar: Sweetens and thickens the icing.
- 1 tbsp milk or half-and-half: Adds smooth consistency.
- 1 tbsp butter: Provides creaminess.
- 1/8 tsp maple extract: Adds a maple flavor twist.
Substitutions
- Apples: Swap Granny Smith for Pink Lady or Honeycrisp if preferred.
- Cheddar Cheese: Replace with shredded mozzarella for a milder flavor or omit entirely for a sweeter version.
- Buttermilk: Use regular milk mixed with 1 tsp of vinegar as a substitute.
- Maple Extract: Use vanilla extract if maple isn’t available.
Instructions
Apple Filling:
1. In a bowl, combine granulated sugar, cinnamon, chopped apples, and lemon juice. Toss until well-coated.
Crumb Filling:
2. Combine flour, brown sugar, butter, and maple extract in a bowl. Use a fork or pastry cutter to mix until crumbly. If needed, add more flour to achieve the right texture.
Dough:
3. In a stand mixer, combine 1 cup flour, sugar, yeast, and salt.
4. Heat water, buttermilk, and butter to about 125°F. Gradually add to the flour mixture and beat on medium speed until smooth.
5. Mix in the eggs and 1 1/2 cups flour. Add more flour as needed to form a soft dough.
6. Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic. Cover and let rest for 15 minutes.
Assembly:
7. Divide the dough in half. Roll each half into a 12×14-inch rectangle. Place on parchment-lined baking sheets.
8. Spoon half the apple mixture down the center of each rectangle. Sprinkle half the cheddar cheese and half the crumb filling on top.
9. Make 3-inch cuts along the edges of the dough, about 1 inch wide. Fold the strips across the center, alternating sides to create a braid.
10. Cover and let the braids rise for 1 hour. Preheat oven to 350°F.
Baking:
11. Mix egg white with water and brush over the braids. Bake for 25-30 minutes, or until golden brown. Cool on wire racks.
Icing:
12. Combine powdered sugar, milk, butter, and maple extract. Whisk until smooth. Drizzle over cooled braids.
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Keep in the fridge for up to 5 days; warm in the oven at 300°F for a few minutes before serving.
- Freeze: Wrap the braided bread tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw and reheat in the oven.
FAQs
- Can I use pre-made dough? Yes, store-bought dough works in a pinch, but homemade dough gives the best flavor and texture.
- Can I skip the cheese? Absolutely! The bread will still be delicious without it.
- How do I keep the dough from sticking? Use a floured surface and roll the dough gently, adding flour as needed.
This Braided Apple Cinnamon Bread is a showstopper with its beautiful swirls and comforting flavors. Serve it for breakfast, dessert, or a cozy afternoon treat—it’s perfect for any occasion!
Braided Apple Cinnamon Bread
Equipment
- Hand mixer
Ingredients
Apple Filling
- 1/3 c granulated sugar
- 1 tsp cinnamon spice
- 3 c apples peeled and diced granny smith or honey crisp work well
- 1 tbsp lemon juice
- 1 c cheddar cheese shredded
Crumb for Filling
- 3/4 c all-purpose flour
- 1/2 c brown sugar
- 4 tbsp butter
- 1/4 tsp maple extract
Dough
- 4 c flour plus extra for rolling out dough
- 1/3 c granulated sugar
- 2 envelopes active dry yeast
- 3/4 tsp salt
- 1/2 c water
- 1/2 c buttermilk
- 4 tbsp butter
- 2 large eggs
- 1 large egg white beaten
- 1 tbsp water
Icing
- 1 c powdered sugar
- 1 tbsp milk or half and half
- 1 tbsp butter
- 1/8 tsp maple extract
Instructions
Apple Filling
- Combine granulated sugar, corn starch, cinnamon. Add in chopped apple and lemon juice. Toss until well-coated.
Crumb Filling
- Place flour, brown sugar, maple extract, and butter in a bowl and cut in with a fork or pastry blender until it is a crumbly texture. If not dry enough to crumble, add in a bit more flour.
Dough
- Using a stand mixer, mix together 1 cup flour, granulated sugar, yeast powder, and salt.
- Heat water, buttermilk, and butter until warmed to about 125 degrees. Add gradually to the flour mixture.
- Beat on medium speed until thoroughly combined, scraping bowl as needed.
- Add the eggs and 1½ cups flour, mixing until combined.
- Stir in enough of the remaining flour to achieve a soft dough. Turn out onto a floured surface and knead for approx. 8 minutes, until dough is smooth and elastic. Cover and let dough rest for 15 minutes.
Assembly
- Divide dough in half and roll each half to a 12×14 inch rectangle, trying to keep sides as straight as possible.
- Remove rectangles to the parchment lined baking sheets.
- Spoon ½ of apple mixture down center of rectangle in an approx. 3-inch strip.
- Sprinkle ½ of the cheddar cheese over the apples.
- Sprinkle ½ of the crumb filling over the apples and cheese.
- Starting at one long end of the dough, make knife cuts approx. 3-inch long and 1-inch wide down length of the dough rectangle. Repeat for the other end.
- Alternating sides, fold strips across to the center of the dough.
- Repeat the process for the other half of the dough.
- Cover braids and let rise for 1-hour.
- Preheat oven to 350 degrees.
- Line two large baking sheets with parchment paper.
- Using a fork, mix water into egg white till thoroughly combined.
- Brush egg white mixture across the top of each bread.
- Bake in the preheated oven for approx. 25 minutes or until lightly browned.
- Transfer from pans to wire racks to cool.
Icing
- Combine powdered sugar, milk, butter, and maple extract with a fork or whisk until smooth.
- Drizzle icing across the cooled braids.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.