Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warm
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1/2 tsp salt
- 2 Granny Smith apples, peeled and finely diced
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup thick caramel sauce (homemade or store-bought)
- 1 tbsp lemon juice
- 1 egg (for egg wash)
Instructions
- In a small bowl, combine the warm milk, a teaspoon of sugar, and the yeast. Stir gently and let it sit for about 5 to 10 minutes until it becomes foamy and bubbly.
- In a large stand mixer bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture and the eggs. Use the dough hook to mix on low speed until a shaggy dough forms. Gradually add the softened butter, one tablespoon at a time, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until it has doubled in size.
- While the dough rises, toss the diced apples with lemon juice, brown sugar, and cinnamon. In a small saucepan over medium heat, cook the apples for about 5 minutes until they soften slightly and the liquid thickens. Remove from heat and let cool completely.
- Punch down the risen dough and roll it out on a floured surface into a large rectangle. Spread the caramel sauce evenly over the dough, leaving a small border. Top the caramel with the cooled apple mixture.
- Starting from the long side, roll the dough tightly into a log. Cut the log in half lengthwise to expose the layers. Twist the two strands over each other to form a braid. Place the braided dough into a greased loaf pan.
- Cover the loaf pan and let the dough rise again for about 45 minutes. It should look puffy and fill out the corners of the pan. Preheat your oven to 350°F (175°C) during this time.
- Brush the top of the dough with a simple egg wash. Bake for 35 to 40 minutes, or until the top is deep golden brown and the bread sounds hollow when tapped. Let it cool in the pan for 10 minutes before moving it to a wire rack.
- Cook Time: 4 hours 25 minutes
- Diet: Vegetarian