Apple Braid - apples

Method

• Preheat the oven to 350 degrees F.
• Peel, core, and slice the apples into thin slices then cut the slices in half.
• Toss the apple pieces with the sugar, cinnamon, lemon juice and sliced almonds.
• Bake the apple filling in a baking pan for 15 minutes.
• Remove from the oven and set aside.
• While the apple filling is baking, begin preparing the bread dough.
• Mix the dry ingredients (flour, sugar, yeast and salt) together in a large mixing bowl.
• Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.
• Spray a smooth clean surface with cooking spray and turn the dough out onto the surface.
• Knead the dough briefly to give it a smooth surface.
• Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12 inches x 16 inches in size.
• Lift onto a greased baking sheet.
• Using a pizza cutter or sharp knife, cut each side (left and right) into horizontal strips about 1-inch wide down each side, leaving the center third of the dough uncut.
• Spread the apple filling down the middle third of the dough.
• Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side.
• Lightly press dough ends to seal and straighten out the braid with your hands, if necessary.
• Bake the braid in the oven until golden brown (25 minutes).
• Remove from the oven and let the braid cool for several minutes.
• Whisk together the powdered sugar, whipping cream, vanilla extract, salt and nutmeg in a small bowl until blended and smooth.
• Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling.
• Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze.
• When cool, slice and serve.