Apple Braided Sweet Bread with Pecans, Walnuts, and Currants


  •                                              I LIKE SWEETS, I LIKE BREAD
  •                                              SWEETBREAD, SWEETBREAD, SWEETBREAD
  •                                             EAT A LITTLE, EAT A LOT
  •                                              TELL ME, TELL ME, WHAT YOU’VE GOT
  •                                              EAT IT COLD, EAT IT HOT
  •                                             MAKE A BRAID OR TIE A KNOT
  •                                              TELL ME, TELL ME, WHAT YOU’VE GOT
  •                                          YOU’VE GOT SWEETBREAD, SWEETBREAD, SWEETBREAD
  •                                              DANCING, DANCING, IN YOUR HEAD
  •                                                THINKING ABOUT IT BEFORE YOU GO TO BED
  •                                               I WONDER, WONDER, WHAT I READ
  •                                               TO DREAM ABOUT THIS SWEETBREAD

I do love sweets and I do love bread, so it’s only natural that I make this sweet bread. Sweet Dough can be made in to many different kinds of recipes, from rolls and pretzels to pecan rolls and breads. This Apple Braided Sweet Bread is what I decided to make to satisfy my bread craving and my sweet tooth!


  • 2/3 cup whole milk 
  • 5 Tablespoons sugar (divided)
  • 1-3/4 teaspoons active dry yeast
  • 2 large eggs
  • 2-3/4 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cut into 1 inch pieces , room temperature, plus 1/2 tablespoon, melted
  • Heat milk in small saucepan over medium heat until  thermometer registers 110-115 degrees or feels warm and not hot to the touch. Take off heat and transfer to small bowl and stir in 1 tablespoon of the sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs and whisk till smooth. In a food processor with the chopping or dough blade, combine remaining 4 tablespoons of sugar, the flour, and salt. Pulse to blend. Add milk mixture, process till combined. With processor running, add 1/2 cup room temperature butter, 1 piece at a time, blending well each time. Process until dough is soft, 2-3 more minutes. Dough will be sticky. Brush a medium bowl with some melted butter. Place dough into bowl. Brush remaining butter over dough and cover with plastic wrap. Let dough rise in draft free area for 1-1/2 to 2 hours or until  doubled in size. 
  • Apple Stuffing
  • 4  medium apples, cored and cut in slices
  • 1/2 fresh lemon , squeezed for juice
  • 1/2 teaspoon fresh lemon zest
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup pecans , chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup currants
  • 1 table spoon cold  butter ( cut in pieces) 
  • 1 egg plus a little milk( for egg wash for top and dough cross pieces)
  • (mix 1 teaspoon of cinnamon with  3 tablespoons of sugar) for top or make an icing with a 1/2 cup of powdered sugar and mix in lemon juice till consistency  of frosting and drizzle over top
  • Mix apples, lemon juice, and lemon zest  together in a bowl
  • Add sugars, spices, nuts, currents, and butter together with apples and mix together, put aside.
  • Preheat oven to 400 degrees
  • Take dough out of the bowl and divide it into 2 pieces, this recipe makes 2 breads
  • Working with  one piece of dough at a time, place on counter or bread board and roll out dough into a rectangle with a rolling pin to the thickness of pie dough. It should be about 12 x 12 inches
  • Place apple stuffing down center of dough rectangle, about 4 inches in width, leaving 2 inches of dough at top and bottom and 4 inches on both sides 
  • Take a knife or bench knife and cut slashes on both sides of the stuffing at even intervals about an inch apart, from end of dough to beginning of stuffing.
  • Take egg wash and brush on top of dough not covered with filling
  • Starting from the top crisscross dough from both sides in a downward motion so it looks like a braid and leave a space for the stuffing to show.
  • When you get to the ends fold in and cut off excess dough and compact so it looks like a bread.
  • Move to a cookie sheet by sliding cookie sheet under dough and pushing with a spatula
  • Repeat with other dough piece
  • Brush egg wash over the top of breads
  • Sprinkle cinnamon/ sugar mixture over bread
  • or make icing and pipe on top
  • Bake at 400 degrees for 25-30 minutes or  until apples are tender and crust is lightly brown.
  • Enjoy!


About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in BREAD, Desserts, Recipes. Bookmark the permalink.

18 Responses to Apple Braided Sweet Bread with Pecans, Walnuts, and Currants

  1. debbrunson says:

    Didn’t know you were a poet as well… this was cute p&e. And your dough sounds like a winner 🙂 Well done!

  2. Lovely! I’m heading to my folks place next week and they have three apple trees in their yard! I think I’ll suggest to mum we make some apple bread, your recipe looks lovely with the currents & zesty lemon etc! Cute limericks too 🙂

  3. I love all sweet breads, especially with fruit and nuts! This looks amazingly good.

  4. Wendy says:

    Perfect braid! I love the poem. 🙂

  5. Wendy says:

    Your braid looks perfect! Love the poem. 🙂

  6. This looks really amazing! Apples and cinnamon and nuts and lemon zest…love.

  7. samology says:

    Love your braid!! I’ve never even braided bread before! haha..

  8. this looks so delightful and fun. I love the idea of a stuffed bread.

  9. sweets says:

    Going to try this 🙂

  10. Oh my…Seriously?….YUM!!!…

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