Baking Classics: Citrus Apple Butter Braided Bread

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The Technique

Citrus Apple Butter Braided Bread

Citrus Apple Butter Braided Bread relies on an enriched yeast dough that can be used to prepare Cinnamon-Orange Swirl Bread or Orange Sweet Rolls. In this version, the dough is filled with a homemade Citrus Apple Butter then it is rolled into a spiral. A simple cut down the center of the dough allows you to create an effortless braid that bakes beautifully. Although the bread makes delicious toast, the entire loaf can be drizzled with a Fresh Orange Glaze, if desired. Learn how to make this stunning breakfast bread with just a few quick twists.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking Personality

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCitrus Apple Butter Braided Bread
makes 1 loaf

This particular recipe yields an extra large bread loaf weighing approximately 2 pounds. If you do not plan use it all right away, place the bread in a zip top bag & freeze it up to 1 month.

3/4 cup Citrus Apple Butter
1/2 cup warm water
1 {1/4-oz} package active dry yeast
1 tsp sugar
3 3/4 cups all purpose flour
3 Tbsp sugar
1 tsp kosher salt
3 Tbsp softened butter
1 egg, at room temperature
2/3 cup whole milk, at room temperature
1 Tbsp sugar

Prepare the Citrus Apple Butter as directed. Stir together the water, the yeast & 1 tsp sugar in a measuring cup. Let stand 5 minutes or until foamy. Meanwhile, whisk together the flour, 3 tablespoons sugar & the salt in the work bowl of an electric stand mixer. Add the butter, the egg & the milk. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. Stop the mixer. The dough will be slightly sticky. Sprinkle a little flour over the dough & transfer it from the bowl using a dough scrapper onto a cutting board. Form the dough into a ball & place in a large lightly greased bowl. Coat the surface with cooking spray & cover with plastic. Let rise in a warm spot free from drafts 1 hour to 1 hour & 30 minutes or until the dough increases by half its original size. The dough should feel very soft & light for its’ size.

Punch the dough down & place onto a lightly floured work surface. Roll the dough to a 10 x 20-inch rectangle. Spread the Citrus Apple Butter over the dough surface. Roll the dough crosswise, jelly roll fashion. Cut the dough lengthwise down the center leaving 2 inches intact with a sharp chef knife. Twist the dough, exposing the filling & tuck both ends under. Transfer the loaf to a parchment paper-lined half sheet pan. Cover loosely with plastic wrap. Let rise in a warm spot free from drafts 30 minutes or until the dough increases by half its original size.

Preheat the oven to 350 degrees. Remove the plastic wrap. Sprinkle the dough with 1 tablespoon sugar. Bake the dough on the center rack in the oven 40 minutes or until the top is golden brown. Remove the bread from the oven & cool completely. Serve with the remaining Citrus Apple Butter.

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How To Make Citrus Apple Butter Braided Bread

Citrus Apple Butter Braided Bread offers an impressive presentation that is simple to achieve. Rather than forming the design lengthwise to cut traditional style cinnamon buns, it is rolled beginning at the shorter end to produce a generous portion of dough. Expect a good bit of oven spring for this loaf as it’s about twice the size of a classic bread loaf.

Cooking Classics. Citrus Apple Butter By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & Entertaining Brand For Everyday Cooks. Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Recipe Development TV Cooking Personality Modern Southern Socials Game Day Entertaining Breakfast Classics

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Patience is the key to beautiful yeast bread. Do not rush the rise time be it the first or the second. A few tool & equipment essentials will be necessary in order to complete the task. Assess the items ahead of time. Here’s what you should know.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking PersonalityNo. 1

Whisk together the flour, 3 tablespoons of sugar & the salt in the work bowl of an electric stand mixer. Add the butter, the egg & the milk. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. You’re looking for a soft, supple dough that isn’t tight. Approximately 2-inches of the dough will cling to the bottom of the bowl as it mixes. When the kneading process is complete, expect a soft dough that clings to the hook. Sprinkle a generous amount of flour around the outer portion of the dough & begin removing it from the work bowl & equipment onto a floured surface.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking PersonalityNo. 2

The dough should feel smooth & light. Place it on a lightly floured surface & flatten the dough into a circle using your hands. The dimples over the surface are from my finger tips indicating the texture of the dough.

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Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.

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Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts. Covering the dough will keep it from developing a tough skin.

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Allow the dough to rise in a warm spot free from drafts until the dough increases by half its original size. The dough should feel very soft & light for its’ size. This can take anywhere from an hour to an hour & a half depending on the temperature of your kitchen. If it’s rising slowly, turn on the oven & place the bowl of dough beside it to speed along the process. Once it has risen, punch the dough down.

Cooking Classics. Citrus Apple Butter By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & Entertaining Brand For Everyday Cooks. Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Recipe Development TV Cooking Personality Modern Southern Socials Game Day Entertaining Breakfast Classics How To Make Braided BreadNo. 4

Place the dough onto a lightly floured work surface. Roll the dough to a 10 x 20-inch rectangle. Spread the Citrus Apple Butter over the dough surface. Roll the dough, crosswise, jelly roll fashion.

Cooking Classics. Citrus Apple Butter By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & Entertaining Brand For Everyday Cooks. Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Recipe Development TV Cooking Personality Modern Southern Socials Game Day Entertaining Breakfast Classics How To Make Braided Bread4a

Cut the dough lengthwise down the center leaving 2 inches intact with a sharp chef knife.

Cooking Classics. Citrus Apple Butter By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & Entertaining Brand For Everyday Cooks. Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Recipe Development TV Cooking Personality Modern Southern Socials Game Day Entertaining Breakfast ClassicsNo. 5

Twist the dough, exposing the filling & tuck both ends under. Transfer the loaf to a parchment paper-lined half sheet pan. The loaf is easy to maneuver once shaped. Place it directly in the center of the pan as it will grow a good bit when placed in the oven. Cover the dough loosely with plastic wrap. Let rise in a warm spot free from drafts 30 minutes or until the dough increases by half its original size. Do not rush this process. It will rise a good bit & spring a good bit in the oven as well.

Baking Classics. Yeast Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Entertaining TV Cooking Personality No. 6

Preheat the oven to 350 degrees. Remove the plastic wrap. Sprinkle the dough with 1 tablespoon sugar. Bake the dough on the center rack in the oven 40 minutes or until the top is golden brown. Remove the bread loaf from the oven & cool completely. Slice & serve with the remaining Citrus Apple Butter. Expect some caramelization of the apple butter on the bottom of the bread loaf once baked.

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