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.

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!