feasting with friends

Bread Duo: Stuffed, Rolled & Braided


bread duoIt was after several days of cooking recovery (Thanksgiving overload), cleaning and holiday decorating that I was infected with the baking bug…and bread seemed to fit the bill.

Hello, bread duo. One dough. Two varieties…sweetened.

An Apple Stuffed Braided Loaf…

apple stuffed braided loaf

apple stuffed braided loaf…and a Cranberry, Walnut and Clementine Rolled Loaf.

cranberry, walnut & clementine stuffed bread

cranberry, walnut & clementine stuffed breadWas I indecisive? Yes… No… Well, maybe. πŸ˜‰

Truth be told…I ran short of the filling. The apple mixture. Through a bit of experimentation and a touch of improvisation, the baking was completed. The yield was two varieties of bread to fill the house with fabulous aromas and stomachs filled with warm, fruity deliciousness.

bread duoYears ago, I regularly made an apple stuffed bread. For one reason or another, it had been at least fifteen years since the last loaf rolled out of my oven. Scouring through old recipes, I ran across the recipe. A few tweaks, changes and updates provided the breads you see here today.

One of the changes I implemented was using a from scratch dough (the old recipe used frozen, purchased bread dough). This is where the apple filling shortage came to light. It seems my homemade dough yielded twice as much dough as I required. Unfortunately, my kitchen yield of apples was a bit sparse to complete two loaves of the apple stuffed braided loaves. One loaf it was…but I still had extra dough.

Enter the rolled loaf. All of the dough used, baked and eaten…nothing gone to waste…just an increased waist {wink, wink}.

bread duoI’m taking my duo of breads to share with the masses at this week’s Fiesta Friday at the Novice Gardener. It’s week #45…amazing! If you haven’t joined us yet…make this your week! The party is being co-hosted by Michelle @Giraffes Can Bake and MB @Bourbon & Brown Sugar. Thanks to both co-hosts for lending a hand to Angie for this week’s party. And a huge THANK YOU to Angie, for without fail, keeping this must attend party going!

apple stuffed braided loaf

cranberry, walnut & clementine stuffed breadI hope everyone is hungry and willing to indulge!

Fruit Stuffed Bread

  • Servings: 2 loaves
  • Difficulty: moderate
  • Print

Dough Ingredients:
1 stick butter
2 cups milk
1 package active dry yeast
1 Tablespoon sugar
3 cups AP Flour
3 cups bread flour
1Β½ teaspoons cardamom
1 cup sugar

Apple Filling Ingredients:
2 cups small dice apples (peeled & cored)
1 cup brown sugar
2 Tablespoons cinnamon

Cranberry Filling Ingredients:
3/4 cup dried cranberries
3/4 cup chopped walnuts
1 cup brown sugar
Zest of 2 clementines
Juice of 2 clementines

Before Baking Ingredients:
1 egg, well beaten
2 Tablespoons milk
2 Tablespoons turbinado sugar

Dough Directions:

In a small saucepan, heat the butter and milk to a temperature between 110Β°F and 115Β°F. Remove from heat, stir in the 1 Tablespoon of sugar and the package of yeast. Allow yeast to bloom; about 7-8 minutes.

Meanwhile, in the bowl of a stand mixer, whisk together the flour, sugar and cardamom. Stir in the yeast mixture. Blend the ingredients using a dough hook; machine knead for 10 minutes.

Remove the ball of dough from the bowl. Hand knead for 2-3 minutes to achieve a smooth ball of dough. Oil the bowl, return dough, cover and rise in a draft free area 1 hour or until doubled in size.

Meanwhile, prepare your filling(s):

For the apple filling:

In a medium sized bowl, combine the peeled and chopped apples, brown sugar and cinnamon. Mix well. Set aside for bread assembly.

For the cranberry/orange filling:

In a medium sized bowl, combine the dried cranberries and walnuts with the brown sugar. Zest the clementines directly into the mixture. Cut the clementines in half, and using a small mesh colander (to catch any seeds) squeeze the juice into the mixture. Stir well. Set aside for bread assembly.

Place dough on a lightly floured surface. Punch down dough to deflate. Divide dough in half. Place one half back in the covered bowl while you work with the other.

Directions for the Braided Loaf:

Divide dough into 3 equal sections. Roll each section into a 4×20-inch rectangle. Spread 1/3 of the apple mixture down the center of each section. Seal each rectangle into a tube-like, skinny loaf.

Lay the “tubes” side by side. Attach the top of the tubes together by pinching the dough together. Alternate, one tube over the over, in a braiding fashion. When you reach the end of the tubes, once again pinch them together to seal.

Place on a parchment lined baking sheet. Cover loosely and allow to rest/rise for about 30 minutes.

Directions for the Rolled Loaf:

Roll the dough into an approximate 12×20-inch rectangle. Spread the filling onto the dough, leaving an approximate 1 inch border on each side.

Roll the dough (starting with the long edge) completely. Seal the edge (dough to itself). Seal the ends closed, by pinching the dough, to avoid excessive leakage of the filling.

Place on a parchment lined baking sheet. Cover loosely and allow to rest/rise for about 30 minutes.

Directions for Baking Either Loaf:

Preheat oven to 375Β°F.

Mix the beaten egg and 2 Tablespoons of milk in a small bowl or measuring cup. Brush the top of loaf(s) with the egg wash. Sprinkle turbinado (or other coarse sugar) over the top. Bake approximately 30 minutes or until golden brown.

Cool slightly, before slicing. Store (once completely cool) in an airtight container at room temperature.

Update: Here’s a photo tutorial for the braided loaf to provide a visual for the above directions…please forgive my grainy photos. πŸ™‚




  1. Like you, I’ve been baking more bread than normal lately. Roast turkey needs good bread to make a fine sandwich, after all. I’ve no excuse for why I’m still baking bread, other than I like a warm kitchen that smells like bread in the oven. The thought of a bread with cranberries and walnuts inside sounds great, Nancy. I would never have thought to add Clementines, however. I guess I’ve been too busy peeling and gobbling them up to consider any other use. They sure look like they belong in your bread, though. I think I can spare 2 Clementines. πŸ™‚

    • I think if you set aside two of those clementines, John, you won’t be disappointed. The clementines lend quite a punch of flavor! We ended up not even using the cinnamon honey butter I made, as the bread didn’t need anything else. Keep that bread popping out of the oven …midwest winters are made for baking!

  2. skd

    I can smell the wafting aroma of the lusciously delicious bread which rolled out of your oven. Yummmmmmmmmmmmmm…πŸ˜πŸ™ŒπŸ£πŸžπŸ˜‹

  3. Oh my gosh Nancy – your photos were enough to tell me your bread was delicious without even reading the recipe! Instead of fruit breads like stollen or panettone what a great idea. Love the shape of your bread – just the whole darn post is perfect πŸ™‚

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