I don't know about the rest of you, but it seems January and February are my "purging" months.....After ALL the food, ALL the gifts, ALL the EVERYTHING, "simple" feels awfully good. The decorations come down right after January 1, and I clean closets and cupboards in my spare time (which drives my hubby to distraction.....but is then followed by admiration and then imitation - LOL!) .
I hope you, too, will enjoy this recipe:
Apple Brittle Braid
Dough: (This is the same dough I use in the Apple-Almond Coffee Ring. It's a very rich, lovely dough. However, this is just 1/2 of the usual recipe)
2 tsp. Red Star Platinum yeast
2 Tbsp. warm water
2 Tbsp. sugar
1/2 tsp. salt
1/4 Cup sour
cream
2 1/2 Tbsp. softened butter or margarine
1 eggs
1 1/3- 1 3/4 Cup
all purpose, unbleached flour
Filling:
Combine:
2 apples, cored, peeling and chopped
1 Tbsp. flour
1/2 tsp. cinnamon
Reserve:
1/2 Cup crushed peanut brittle (plus an additional tablespoon or so to sprinkle on the top)
Glaze:
1/2 Cup powdered sugar
1 Tbsp. butter
1 Tbsp. milk
dash of vanilla
Remove dough from bucket and on a floured surface, roll it out to a 13x8 inch rectangle. Spread apple mixture down the center third of the rectangle. Top with the crushed brittle. On the sides, make 6-8 cuts, just to the edge of the filling, one inch apart, on an angle. Starting at the top, alternately fold the dough strips over the filling, giving a braid-like appearance. Be sure to slightly overlap the ends. Fold under the ends. Lift carefully onto a lightly greased baking sheet. Let rise 20-30 minutes. Bake at 375 for about 20 minutes, or until golden. Let cool. Mix glaze ingredients and drizzle over braid. Sprinkle with remainder of crushed peanut brittle. Enjoy!

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