Apple-Filled Coffee Braid

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 1 1/2 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.