Friday, November 8, 2013

Caramel Apple Braid

 What a busy week it's been, we've had something going on every single night and this mom failed to have much of a meal plan for the week. Does that ever happen to you? Thankfully we managed, I made very simple meals but we got through it. Sunday I need to sit down and actually plan out for my week.

Well tomorrow morning I am off bright and early to the Iowa City area for an Iowa Food and Lifestyle blogger meet-up. I've been looking forward to this for months now, I can not remember the last time I really got to go away for an entire day by myself. This will seriously feel like a vacation and a much needed one at that. I'll be sure to have an update for you come Monday with lots of pictures included!

Thursday evening I did manage to squeeze in a little baking, something I've been planning to make for a few weeks now. I haven't made this bread in a long time! It was actually something I seen at my very first Taste of Home cooking school I attended. I modified it a little bit and used to make it quite often during the fall season.

You'll love how simple this dessert really is, I even used frozen bread dough as the base. Not something I really do anymore but sometimes it's nice to go the convenient route. You can surely substitute with a basic bread dough recipe. This bread is filled a delicious caramel, cinnamon apple mixture you're bound to love. I even top it with a bit of homemade buttercream frosting to make it even more decadent. I think you'll instantly think of a cinnamon roll when you bite into it. In fact it would be a perfect addition to your next brunch. Enjoy!

Caramel Apple Braid

2 loaves frozen bread dough, thawed (I used the Rhode's brand)
2 large apples, peeled and diced
12 caramels, cut into fourths
1/2 cup brown sugar
2 tsp cinnamon
2 tbsp flour

6 tbsp butter
2-1/2 cups powdered sugar
splash of vanilla
1-2 tbsp of milk to thin, if needed

In a bowl, combine diced apples, caramels, brown sugar, cinnamon and flour. Mix well to combine. 

On a lightly greased cookie sheet, roll dough out into a long rectangle. Spread half of apple mixture down the middle. Fold long sides of dough over filling and pinch tightly to seal. Seal the ends by pinching and tuck under. Set finished dough aside and repeat with remaining loaf.

Place both prepared loaves onto cookie sheet, seam side down. Carefully twist the loaves together. Pinch ends to seal. Bake at 350 degrees for about 35-40 minutes, or until bread is golden brown. Let bread cool while you make the frosting.

In a medium bowl cream butter and vanilla together. Gradually add in powdered sugar. Add a splash of milk if needed to thin icing. When bread is slightly cooled, but still warm spread frosting over top. Slice when ready to serve.  

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