Ready in 45 minutes
A tempting Polish braided sweet bread filled with a spicy apple filling and drizzled with icing. This delectable and fragrant coffee cake does take a bit of time to prepare, but is actually quite easy to make, and well worth the effort. Once you've made it, your family will ask for it again and again....
"I absolutely loved this recipe and so did my friends and family I shared it with. I was shocked that the recipe was successful. It was a hit.
I used cream cheese for the filling and I will try the apple filling the very next time I make this recipe. I added a little orange zest to the sweet dough and the icing sugar. I will be making this again, and again, and again........
Keep the awesome recipes coming sqrishka and thanks."
Top-ranked recipe named "Glazed Apple Lattice Coffee Cake"
In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Melt butter in a sauce pan, add milk and water, and heat until just warm (105-115 degrees F). Gradually add milk mixture to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in remaining flour to form a stiff batter; grease top. Cover tightly with plastic wrap; rerfigerate 2 hours or up to 3 days.
Remove dough from the refrigerator. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into 9- by 12-inch rectangle. Place each on a greased baking sheet. Spread with butter.
Combine the brown sugar, flour, and spices in a large bowl. Add apples and toss to coat. Spread filling down center third of each rectangle.
On each long side, cut 1-inch wide strips about 3 inches into center. Starting at one end, fold alternating strips at an angle across filling; seal ends.(* see photo) Cover and let rise until nearly doubled, about 45 to 60 minutes.
Bake at 350 degrees F. until golden brown, about 30 to 40 minutes. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature.
Makes 2 loaves, 8 to 10 servings each.
An elegant dessert that is great for special occasion brunches, for breakfast and with afternoon tea or coffee.
jajinkabibova 10 months ago
imdequeen 11 month agoVery very good. Very forgiving dough! I added pecans and dried cranberries that had soaked in honey. I'm giving it 5 stars because i can't give it 10!!
imdequeen 11 month agoGotta try this
AnastasiaS 1 year agoI've made this many times. I've used apples and pears for the filling. I've made it with and without cream cheese. I absolutely adore this recipe. I've changed my diet. I am now a vegan and this recipe can be turned into a vegan dessert. I substituted the milk for either almond, coconut, or soy milk. I replaced the butter for flaxseed oil 'butter.' It's vegan approved. Then I used an egg alternative that you can buy at organic markets like whole foods or mom's organic market. You can also pick up non-dairy cream cheese but I've just been making it with just the fruit lately. I've also made it with sugar alternatives like agave nectar, splenda, etc. Really delicious! ;D
Dianamac 1 year agoI made it sugar free with Splenda !
joemcmenimen 1 year agoHaving never used yeast, and not being familiar with the package size, I was a bit confused by the measurement. I found the conversion online and yes it is 1/4 oz. (or 2 1/4 tsp) per package
foolishbaker 2 years agoThis was wonderful. I followed the recipe exactly. The pastry came out perfectly and everyone loved it.
samishepard87 2 years ago
09Mommy 2 years agoWe weren't crazy bout this recipe...
Milllas 2 years agoI have made this cake and i LOVE it!! Thanks you have my day (all year) around!!! ;O) I´t so lovely to eat everyone who tased it loves the cake! Thansk again...// Milla from Sweden A question?? How do you all do with the cream cheese and berries?? How much of each??