Ingredients:
5
tablespoons margarine or butter
2
medium-size Rome Beauty or Crispin apples (about 1 1/4 pounds), peeled,
cored, and diced
1/4
cup dark seedless raisins
1/4
teaspoon ground cinnamon
1/2
cup sugar
1/4
teaspoon salt
1
package quick-rise yeast about 2 3/4 cups all-purpose flour
1/3
cup plus 4 teaspoons milk
1
large egg
3/4
cup confectioners' sugar
Instructions:
In
10-inch skillet over medium-high heat, in 2 tablespoons (1/4 stick) hot
margarine or butter, cook apples, raisins, cinnamon, and 1/4 cup sugar
until apples are tender, about 10 minutes. Remove skillet from heat.
Meanwhile,
in large bowl, combine salt, yeast, 1/2 cup flour, and 1/4 cup sugar. In
1-quart saucepan over low heat, heat 1/3 cup milk, 3 tablespoons margarine
or butter, and 2 tablespoons water until very warm (120 to 130 degrees
F). Margarine or butter does not need to melt completely.
With
mixer at low speed, beat liquid into dry ingredients just until blended.
Increase speed to medium; beat 2 minutes. Beat in egg and 1/2 cup flour
to make a thick batter; beat 2 minutes, scraping bowl often. With spoon,
stir in 11/2 cups flour to make a soft dough. Turn dough onto floured surface.
With
floured hands, knead dough until smooth and elastic, about 10 minutes,
working in more flour (about 1/4 cup) while kneading. Shape dough into
ball; cover and let rest 10 minutes.
On
large cookie sheet (17" by 14"), with floured rolling pin, roll dough into
a 14" by 10" rectangle (placing a damp towel under cookie sheet will help
prevent cookie sheet from moving when rolling out dough). Spread apple
filling in 3-inch-wide strip lengthwise down center of dough rectangle.
With sharp knife, cut dough on both sides of filling crosswise into 1-inch-wide
strips just to filling.
Place
strips at an angle across filling, alternating sides for braided effect
and making sure that end of each strip is covered by the next strip so
strips stay in place as dough rises. Pinch last strip to bottom of braid
to seal.
Cover
braid loosely with towel; let rise in warm place (80 to 85 degrees F) away
from draft, until doubled, about 40 minutes.
Preheat
oven to 350 degrees F. Bake braid 30 minutes or until golden. Carefully
remove braid from cookie sheet; cool completely on wire rack.
When
braid is cool, prepare icing: In cup, mix 4 teaspoons milk with confectioners'
sugar. Spoon icing over cooled braid.
Nutrition
Facts:
Amount
Per Serving: Calories 240
Fat
6 g, Cholesterol 19 mg,
Sodium
120mg,
Courtesy
Of:
http://magazines.ivillage.com
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