Super Soft Swedish Apple Braid

This super soft Swedish apple braid is delicious and irresistible, very soft and fragrant, ideal for a healthy breakfast and as a snack for kids, because it is rich in apples.

Tip: Sour cream (or crème fraîche) is easily found in supermarkets or organic stores, BUT you can also prepare it at home like this: mix 130 g of fresh cream + 130 g of whole Greek yogurt + 20 ml lemon juice and 15 ml milk (or water), mix well and refrigerate for at least 30 minutes.

If you love apple desserts, visit the section of my blog, entirely dedicated to “Apple Desserts“.

Ingredients for Super Soft Swedish Apple Braid

The indicated doses are for 2 small braids or one large braid.

3 1/4 cups all-purpose flour (I use Caputo Classica)
1 cup sour cream (you can also make it at home, as explained in the introduction)
2/3 oz fresh yeast (or 1 packet of dry yeast)
1/4 cup water
1 egg (whole)
1/4 cup sugar
2 tbsp butter
2 tsp vanilla extract
1/2 tsp fine salt
5 1/2 cups Renette apples (or golden, peeled and cored)
1/4 cup granulated sugar
2 tbsp cornstarch
2 tbsp butter
1 packet ground cinnamon
1/2 tbsp lemon juice
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves (powdered, optional)
1 cup g powdered sugar
2 tbsp lemon juice
1 tbsp milk
1 tsp vanilla extract
as needed sliced almonds (optional)
as needed chopped pistachios (optional)
as needed sugar sprinkles (optional)

Tools

Bowl
Pot
Cutting Board with two side trays, oven safe
Stand Mixer Kenwood with 1400 W power, illuminated bowl

Steps for the Super Soft Swedish Apple Braid

Wash the apples, peel them, remove the core, and cut them into wedges on a cutting board.
In a bowl, mix the apple wedges with sugar, lemon juice, salt, and spices. Let them rest at room temperature for 30 minutes.
Then drain them, collecting the apple juice in a saucepan. Add the butter and cook over medium heat, boiling the liquid for about 5 minutes, swirling the saucepan but not stirring, until you create a syrup.
In another bowl, mix the apples with cornstarch, then add the syrup.
First, if you can’t find sour cream, prepare it this way: mix 125 g of fresh cream + 125 g of whole Greek yogurt + 20 g lemon juice and 15 ml of water (or milk), mix well and refrigerate for at least 30 minutes
After 30 minutes, warm the sour cream in the microwave (or in a saucepan) until lukewarm. Add the 2 tablespoons of butter to the sour cream to soften it. Set aside.
In the stand mixer bowl with the K beater, dissolve the yeast in water. Add the sour cream with butter, sugar, eggs, and 1/3 of the flour. Mix until you get a lump-free dough (for about 5 minutes).
Replace the K beater with the dough hook and continue kneading, incorporating the rest of the flour for 10 minutes, until the dough pulls away from the sides, as shown in the picture below (you should work with the stand mixer for about 15-20 minutes in total; you can also work everything by hand but for a longer time, the dough should be smooth and not sticky)
Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled, about one hour (I let it rise for an hour and a half).
Preheat the oven to 350°F.
Once risen, gently deflate the dough. Place it on a well-floured work surface, divide it into 2 equal parts (if you want two braids). Roll each part out to obtain 2 thin rectangles.
Divide the apple filling on the 2 rectangles of dough, placing it in the center and leaving the edges free. Cut the side edges to form strips, then take the strips of dough and fold them towards the center, overlapping and enclosing the filling, trying to create a braid. I made two
Transfer the 2 braids onto a baking sheet, greased or lined with parchment paper. Bake for 15-20 minutes or until golden (depends on your oven).
Let me say that the glaze is optional.
Prepare the lemon glaze by mixing the powdered sugar with the strained lemon juice using electric beaters (or a hand whisk). I added 1 tablespoon of milk (but water or a liqueur also works) to dilute the lemon juice flavor, which I find too sour (but it depends on your taste).
The consistency of the glaze can be adjusted as desired: if you want it thick, add more powdered sugar; if you want it more transparent, add more lemon juice (and/or milk, and/or water, and/or liqueur).
Finish the dessert with the glaze and toasted almonds (I also added chopped pistachios) or sugar sprinkles.
and this is the delicious slice of the Swedish Apple Braid; as you can see, it is rich in apples!