© 2011 ACH Food
Companies Inc.,
All rights reserved.
Companies Inc.,
All rights reserved.
Holiday Apple
Cranberry Braid
Cook Time: 25 to 30 min.
Serves 10 to 12
Dough
3-1/2 to 4 cups (875 mL to 1000 mL) all-purpose flour
1/4 cup (50 mL) Challenge® CANADA corn starch
1/2 cup (125 mL) sugar
1/2 teaspoon (2 mL) salt
3 packages FLEISCHMANN’S® Quick-Rise yeast
1 cup (250 mL) milk
1/4 cup (50 mL) butter or margarine
1 egg
MAZOLA® SIMPLICITY™ Olive or Canola cooking spray
Egg Wash
Mix one egg with 1 tbsp (15 mL) water
Filling
6 cups (2-1/2 lb/1 kg) apples, firm baking type such as Granny Smith, peeled and sliced
1 teaspoon (5 mL) cinnamon
1 cup (250 mL) sugar
1/4 cup (50 mL) Challenge® CANADA corn starch
1 cup (250 mL) water or apple cider
1 cup (250 mL) dried cranberries, cherries or raisins
Directions
Dough: Mix 1 cup (250 mL) flour, corn starch, sugar, salt, and yeast
in a large mixer bowl. Heat milk and butter until hot to touch 120 to 130°F (55 to 55°C). Add milk mixture and egg to mixer bowl with dough hook in place. Beat for 2 min. at low speed. Stir in enough additional flour to make a soft dough while mixing at medium speed for 3-5 min. Scrape sides as needed. Lightly oil hands and rolling surface to prevent sticking. Knead lightly and roll into an 11 x 17” (28 x 43 cm) rectangle.
Cranberry Braid
Cook Time: 25 to 30 min.
Serves 10 to 12
Dough
3-1/2 to 4 cups (875 mL to 1000 mL) all-purpose flour
1/4 cup (50 mL) Challenge® CANADA corn starch
1/2 cup (125 mL) sugar
1/2 teaspoon (2 mL) salt
3 packages FLEISCHMANN’S® Quick-Rise yeast
1 cup (250 mL) milk
1/4 cup (50 mL) butter or margarine
1 egg
MAZOLA® SIMPLICITY™ Olive or Canola cooking spray
Egg Wash
Mix one egg with 1 tbsp (15 mL) water
Filling
6 cups (2-1/2 lb/1 kg) apples, firm baking type such as Granny Smith, peeled and sliced
1 teaspoon (5 mL) cinnamon
1 cup (250 mL) sugar
1/4 cup (50 mL) Challenge® CANADA corn starch
1 cup (250 mL) water or apple cider
1 cup (250 mL) dried cranberries, cherries or raisins
Directions
Dough: Mix 1 cup (250 mL) flour, corn starch, sugar, salt, and yeast
in a large mixer bowl. Heat milk and butter until hot to touch 120 to 130°F (55 to 55°C). Add milk mixture and egg to mixer bowl with dough hook in place. Beat for 2 min. at low speed. Stir in enough additional flour to make a soft dough while mixing at medium speed for 3-5 min. Scrape sides as needed. Lightly oil hands and rolling surface to prevent sticking. Knead lightly and roll into an 11 x 17” (28 x 43 cm) rectangle.
Transfer to an 11 x 17” baking sheet coated
with cooking spray. Spoon filling (see recipe) in lengthwise strip down center of dough. Using a sharp knife or scissors make 2-inch (5 cm) cuts from dough edges at 1-inch (2,5 cm) intervals along each side of filling. Alternating make 2-inch (5 cm) cuts from dough edges at 1-inch (2,5 cm) make 2-inch
(5 cm) cuts from dough edges at 1-inch (2,5 cm) sides pull and twist strips across filling, pinching together as needed. Brush with egg wash and let rise in a warm, draft-free area for one hour. Preheat oven to 350°F (180°C) and bake for 25 to 30 min.
or until golden brown. Remove from oven; cool
10 to 15 min. Apply topping (see recipe) and serve immediately. Filling: In a saucepan combine apples, cinnamon, sugar, corn starch and water or apple cider. Heat over medium high heat for 10 to 12 min. stirring constantly. Bring to a boil and continue to stir until very thick. Remove from heat; stir in dried fruit and set aside to cool. Topping: Stir powdered sugar and water together until smooth. Transfer to sealable freezer bag using a rubber spatula. With a pair of scissors snip a small corner off lower corner. Making sure top is sealed press icing toward corner opening to pipe topping on cooled braid.
