Cran-Apple Streusel Bread
Submitted by mandros
Braided bread filled with cranberry apple pie filling, walnuts, and orange zest, topped with a buttery cinnamon streusel. Uses store-bought frozen dough for an impressive shortcut.
YIELD
1 loafPREP
20 minCOOK
30 minREADY
1 hrsThis braided beauty looks like it came from an artisan bakery, but here’s the secret: it starts with frozen bread dough.
Thawed and rolled out, the dough gets filled with a cranberry and apple pie filling brightened by orange juice, fresh orange peel, and a hit of lemon juice.
Strips of dough fold over the filling in a braided pattern, then get brushed with milk and showered with a buttery brown sugar and cinnamon streusel before baking.
The result is a golden, flaky loaf with a warm, fruity center and crunchy walnut-studded topping that fills the house with the most intoxicating autumn aroma.
Chef Tips
- Cover with foil after 20 minutes of baking to prevent the streusel from getting too dark
- Let the dough come fully to room temperature before rolling; stiff dough will spring back and frustrate you
- This makes a showstopping centerpiece for holiday brunch or a Thanksgiving morning treat
Ingredients
Directions
Thaw frozen bread dough until pliable according to package directions.
Fifteen minutes prior to baking, preheat oven to 350℉ (180℃).
In a large bowl, mix apple pie filling with cranberries, orange juice, orange peel, lemon juice and apple pie spice.
Set aside.
Prepare Streusel topping (recipe follows).
Cut loaf into 3 even pieces. On a lightly floured work surface roll out each piece of dough.
Cut the dough with kitchen shears to obtain the correct measurement if needed.
Place on baking sheet.
Make 2 inch long cuts at 1 inch intervals on both of the 7 inch sides of dough rectangle.
Spread 1 cup of cran-apple mixture lengthwise down center third of dough.
Top filling with ¼ cup walnuts. Fold strips diagonally over filling, overlapping strips to give a braided look.
Brush dough strips with a little milk and ¼ cup streusel mix.
Repeat with remaining 2 pieces of dough.
Let rise for 30 minutes in warm place. bake in preheated 350℉ (180℃) oven for 25 to 30 minutes, covering with aluminum foil after 20 minutes to prevent over-browning.
Remove bread from baking sheet to cool.
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