Fruit braid with honey and rosemary

Rosemary adds fragrance to a fruity filling in Ed Baines's recipe for a delicious tea-time treat
By Ed Baines
Fruit braid with honey and rosemary
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus rising
  • Effort: medium



  • 450 g plain flour
  • pinch of salt
  • 200 ml milk
  • 25 g fresh yeast
  • 125 g butter, diced
  • 125 g caster sugar
  • 2 eggs, eaten

For the filling:

  • 1 large cooking apple, (about 45g), peeled, cored, roughly chopped
  • 225 g raisins
  • 125 g sugar
  • 1/2 tsp ground cinnamon
  • 25 g butter
  • 1 tbsp honey
  • 1 tsp rosemary, finely chopped

For the icing:

  • 6 tbsp icing sugar
  • 1 tbsp water
  • crème anglaise, to serve


1. First make the dough. Sift the flour and salt into a mixing bowl.

2. Heat the milk until hand-hot. Add the yeast and butter to the warm milk.

3. Mix the sugar and beaten egg into the warm milk.

4. Make a well in the centre of flour and pour in the milk mixture. Mix until smooth and knead with your hands until it becomes elastic.

5. Place the dough in a clean, greased bowl. Cover with a damp, clean tea-towel and set aside to rise in a warm place for 45 minutes.

6. Knock it back and set it aside to rise in a warm place for 30 more minutes.

7. Meanwhile, to make the filling, place the apple, raisins, sugar, cinnamon and butter in a saucepan and cook until the apple is soft. Allow to cool.

8. Mix the honey and rosemary into the apple mixture.

9. Turn the dough onto a floured board and roll it into an oblong shape about 20cm wide and 35cm long.

10. Spread the apple mixture in a strip down the middle, making a 7.5cm strip.

11. At each side of the filling make 5cm long cuts in the dough, at 2.5cm intervals.

12. Take a dough strip from each side and fold them over the apple filling, plaiting them into a braid.

13. Tuck the last 2 stripes underneath the end of the braid.

14. Place the braid on a greased baking sheet, cover with a damp, clean tea-towel and set aside to rise for 30 minutes.

15. Preheat the oven to 180°C/gas 4.

16. Bake the braid for 40 minutes.

17. Brush the warm, freshly baked braid with icing sugar and water.

18. Serve it warm or cold with crème Anglaise.

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