Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 1/2 cup warm milk (110 to 115 )

  4. 1/2 cup butter, softened

  5. 1/3 cup sugar

  6. 4 eggs

  7. 1 teaspoon salt

  8. 4-1/2 to 4-3/4 cups all-purpose flour FILLING:

  9. 1/3 cup packed brown sugar

  10. 2 tablespoons all-purpose flour

  11. 1-1/4 teaspoons ground cinnamon

  12. 1/2 teaspoon ground nutmeg

  13. 1/8 teaspoon ground allspice

  14. 4 cups thinly sliced peeled tart apples

  15. 1/4 cup butter, softened ICING:

  16. 1 cup confectioners' sugar

  17. 1 to 2 tablespoons orange juice

  18. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter. For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl; add apples and toss to coat. Spread filling down center third of each rectangle. On each long side, cut 1-in. wide strips about 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.Cover and let rise until nearly doubled, about 45-60 minutes. Bake at 350° for 30-40 minutes or until golden brown. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature. Store in the refrigerator. Yield: 2 loaves (10 slices each).


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