Eat Homemaking

Easy Apple Braid


As a youngster, my mom would buy butter braids from time to time and bake them for a special treat on Saturday or Sunday mornings. I have such fond memories of waking up to the sweet smell of apple and then getting to gobble down the braid with my brothers!

When I found a recipe showing how I could make one at home, I immediately got excited and have made them a number of times over the last year. Most recently I discovered that it works really well to prepare the braid the night before so that all I have to do is pop it in the oven for 20 minutes the following morning. This is my go-to recipe when we have guests staying with us and it’s always a hit!


Easy Apple Braid (Recipe Adapted from Eat, Live, Run)


Apple Filling:

-3 medium sized apples

-4 tablespoons sugar

-2 teaspoons cinnamon

-1 tablespoon melted butter

-2 teaspoons lemon juice


-2 1/2 cups flour

-1/4 cup sugar

-1 tablespoon instant yeast

-3/4 teaspoon salt

-1 cup warm water

-2 1/4 teaspoons vegetable oil


-1 cup powdered sugar

-1/4 cup heavy whipping cream

-2 teaspoons vanilla extract

-pinch of salt

-pinch of nutmeg


1. Preheat oven to 350 degrees.

2. Make the Apple Filling: Peel, core, and chop the apples into tiny pieces. Grease a baking pan and toss the apples with the sugar, cinnamon, butter, and lemon juice. Bake for 20 – 30 minutes, or until the apples are tender. Remove from the oven and set aside.

3. Make the Bread: While the apples are baking, begin to prepare the bread dough. Mix the dry ingredients 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.

Spray a 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 into a large rectangle, about 12 x 16 inches in size.


Using a pizza cutter or scissors cut each side into 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, draining excess liquid from the apples before putting them on the dough.


Fold over the ends first, then fold strips of dough into the center, crisscrossing the filling by alternating strips from each side.




Carefully transfer the braid onto a greased baking sheet. Refrigerate overnight or bake right away at 350 degrees for 20 – 30 minutes, or until golden brown. Remove from the oven and let cool for several minutes before adding the glaze.

5. Make the Glaze. Whisk together the glaze ingredients in a small bowl until blended and smooth. Depending on how thick you’d like the glaze to stay on the braid, either brush it on while it’s still cooling or wait for it to cool for a while to maintain a frosting like texture. Slice and serve!

(Glazed while cooling)


(Glazed after cooling)

IMG_8811Baylen’s already following in his momma’s footsteps and has eaten plenty o’ apple braid. I love when I can pass such yummy traditions on to the next generation. Soon he’ll be sharing it with his little sisters too!

Question: Are there any special breakfast treats you remember eating as a child that bring back smiling memories? 



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  1. Amber, I wonder if you could just spread the dough onto the greased jelly-roll pan and make the braid right on that pan so it doesn’t need transferring. I make calzone like that using pizza dough, pizza sauce, and pizza ingredients. Then I just snip the dough with a scissors. I’m eager to try this for a breakfast treat! Thanks for the neat idea! and good luck with the girls! I’m so glad you’re keeping us posted on your progress! Blessings and love to you all!

    1. Great idea, Nancy! That would have been a good thing to do with my last braid because it got sort of stretched out when I transferred it. I’ll have to try making a calzone too – sounds delicious! Thanks for your prayers and well wishes for the girls! Just a few weeks until we meet them! Blessings to you and Mark! 🙂

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