Wednesday, February 2, 2011
Maple Apple Braid 1.0
The maple flavoring in the dough and the frosting was quite nice. It was a lovely, subtle flavor.
Definitely need a do over on this recipe though.
Maple Apple Braid 1.0
3 cups unbleached flour (approx)
1 package active dry yeast
1 cup skim milk
1/3 cup pure maple syrup
1/3 cup tub margarine
1/4 tsp salt
2 eggs, beaten lightly
2 tbls vital wheat gluten
Dissolve yeast in about 1/4 cup warm water. Heat milk and margarine together until milk is warm and margarine is melted. I use the microwave to heat the milk instead of the stove top, but either works fine. Stir into dissolved yeast. Mix in maple syrup and salt. Add in a cup of flour and the vital wheat gluten. Stir in eggs. Work in enough flour to create a soft dough. Turn it out onto a floured surface and knead in remaining flour. Continue to work your dough for 8 to 10 minutes.
Place dough in covered bowl and let rise for an hour in a warm place. The microwave makes a great spot to rise dough. Take a glass of water and heat it to boiling in the microwave. Leave the glass inside and put the covered bowl inside and shut the door. It's a warm, steamy spot.
Turn dough out onto your board and divide in half. Roll each portion of dough out thinly with a rolling pin into a rectangle. Spread a layer of filling down the center of the dough. Use a pizza cutter to slice one inch wide strips in the dough surrounding the filling. You want to slice the strips at a slight downward angle.
Tuck one strip of dough across the filling. Bring a strip of dough from the other side across the top of the first strip. Continue alternating strips of dough until you reach the bottom. Think of shoelaces here.
Cover the braid and raise in a warm place for 30 minutes. Uncover and bake at 375 for 25 to 30 minutes, or until braid is a lovely golden brown.
Drizzle frosting across the top with a spoon or fork.
2 Fuji apples or your current favorite
1 tbls sugar
1.5 tbls flour
1 tsp cinnamon
dash of salt
1 tbls lemon juice
1 tbls tub margarine
Peel and core apples. Slice thin and then chop into cubes. Combine the sugar, flour, cinnamon, and salt. Toss the apples in the mixture. Turn covered apples into a pan and top with lemon juice and margarine. Bake at 375 for 30 mins or so stirring occasionally until apples are tender and cooked down. Cool.
Cream Cheese Filling:
4oz reduced fat cream cheese
1 egg yolk
2 tbls sugar
1/2 tbls flour
1 tsp lemon zest
Mix everything together and combine with the apple filling.
1 cup powdered sugar
2 tbls skim milk
2 tbls pure maple syrup
Mix everything together. The icing will actually be too thick to drizzle at this point until you heat it for 10 to 15 seconds in the microwave to loosen it before drizzling across the hot bread. Alternately you can thin it further with milk instead of heating it.
A few more pics....
An egg white wash right before baking would give the crust a prettier finished look, but honestly I knew I was going to cover it with frosting so I didn't worry about it. Something to think about for next time.
I added this treat to the Sweet for Saturday #3 over at Sweet as Sugar Cookies. So many wonderful treats over there to check out and drool over.