Apple Filled Braid

Pumpkins, cider, cool breeze, scarves, leaves drifting by, the fall season is finally here! If we could only have the trees stay beautifully colorful for a little bit longer. Fall is my favorite season of them all and I love the tasty flavors that come with this season, cinnamon being one of them. Bring on the fall favorite baking!

This apple filled braid is a must for this fall season. It's easy to do but requires lots of waiting time because of the dough. Trust me you will love the result of all the waiting, I promise. Thank you Dinidelivers for the inspiration. See recipe below!

Apple Stuffed braid: (makes 2)

Ingredients:

2 1/4 tsp of dry yeast
1 tablespoon plus 1/3 cup cane sugar
3 1/2 to 4 cups organic flour (as needed)
1 1/2 tsp sea salt
2 large eggs (free range)
1/2 cup oil (organic oil or whatever you have on hand, I used olive oil)


Ingredients for filling for 2 braids:

6 med apples (diced)
2 tablespoons cinnamon
4 tablespoons cane sugar

Final touch (right before you put it in the oven)
1 egg for the finish

Directions
1. Mix the yeast with 1 tbsp sugar and 3/4 cup warm water and mix until bubbly (10 minutes).

2. In a the mixer, fitted with paddle attachment, combine the 3 1/2 cups flour, 1/3 cup sugar, and salt on low. While it's mixing do the next 2 steps.

3. Mix together the 2 eggs and the oil in separate bowl until combined. Pour the egg mixture into the flour mixture and then pour the yeast mixture in there as well. Mix on low to combine. Replace with dough hook to make it easier to mix. Slowly add in 1/4 cup flour and mix on low speed (1 minute). If the dough is still sticky, add another 1/4 cup more flour. The dough should resemble a soft chunk, it will not stick to the sides of your mixer. Mix for a couple more minutes. Remove dough ball and place it on a clean surface.

4. Clean your stand mixer and put a little oil along the sides and bottom. Place dough ball in the mixer bowl. Cover it with plastic wrap and allow to rise until it's double in size (2 hours). I placed my bowl on top of my stove (not in the oven) with the oven turned on to 150 degrees. The dough just needs a warm environment for it to rise. This gives it nice heat without ruining it.  After 2 hours the dough should be double it's size. Make the filling.

5. Apple filling: In a small bowl, combine apple, cinnamon, and sugar and any other filling you would want to add. Mix everything and set aside. I want to try cherry filled or even chocolate next time!

6. Separate dough into two equal pieces and leave one in your bowl. With your surface floured take your one piece and roll it out into a rectangle about 1/2 inch thick. Once you have your desired shape length and width, make slits along the ends of the rectangle, but be sure not to cut them too close to the middle. 
7. Preheat oven to 350 degrees
8. Whisk the other egg with 2 tablespoons of water in small dish. Brush your challah with the mixture to give it a nice glossy look
9. Bake for 30 minutes!