- 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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