Raisin Apple Braids

These make a nice gift for your neighbours. Depending on the size you want, you can divide the dough to make 3 or 4 braids. I photographed them as Christmas gifts but of course you can make them any time of year and freeze the extras if you like. The recipe comes from the 1968 Pillsbury Bake Off Breads Cook Book.

• 6 1/2 - 7 cups flour
• 1/2 cup sugar
• 2 tsp. salt
• 2 Tbsp. instant yeast
• 1 1/2 cups milk
• 1/2 cup butter or margarine
• 2 eggs

Raisin Apple Filling

• 2 1/2 cups peeled, finely chopped apple
• 1 cup chopped raisins (I use sultanas. rinsed well through a sieve)
• 1 cup firmly packed brown sugar
• 1/2 tsp. salt
• 1/2 tsp cinnamon
• 1/2 cup finely chopped pecans (opt.)

1. In large mixer bowl, combine 2 cups flour, sugar, salt, and dry yeast.
2. In 4 cup glass measuring cup, microwave milk and butter until milk is warm and butter has begun to melt. (or warm it in a saucepan on the stove)
3. Add warm milk to mixing bowl and mix on low
4. Add slightly beaten eggs and continue to mix until well moistened.
5. Mix for 3 minutes.
6. Change to dough hook and then add remaining flour to make a stiff dough.
7. Continue to mix or knead by hand for 5 minutes until dough is smooth and elastic.
8. Place dough in a greased bowl, turning to grease top.
9. Cover and let rise in a warm place until light and doubled in size. (I usually do this in the oven which I have warmed to 170 degrees and then turned off.)
10. Line 2 cookie sheets (with edges) with parchment paper.
11. Prepare Apple Raisin Filling: In saucepan, combine all filling ingredients except pecans. Bring to a boil over medium heat. Boil at least 5 minutes, stirring frequently or until it thickens somewhat. Cool
12. Punch down dough and divide in half. (or into 3 sections)
13. Roll each section into a rectangle and place on cookie sheet.
14. Spread centre third of each rectangle with Raisin Apple Filling (see picture below).
15. Using a pizza cutter, cut dough diagonally at 1 inch intervals on both sides of filling.
16. Fold opposite strips of dough over filling, crossing in centre. (see picture below)
17. Seal ends of each braid.
18. Cover and let rise in warm place until light and doubled in size.
19. Bake at 350 degrees for 20-30 minutes or until golden brown.
20. Remove to racks and cool.
21. Ice and decorate as desired.