Braided Cinnamon, Apple and Pecan Bread

A recipe for braided cinnamon bread fill with shredded apples and pecans.

For the Dough:
3 – 3 1/4 cups all-purpose flour, divided
1/3 cup sugar
1 tsp. salt
1 tsp. ground cinnamon
1 package (2 1/4 tsp.) active dry yeast
1 cup milk, warmed to 120-130 degrees Fahrenheit
1/4 cup (4 tablespoons) very soft unsalted butter
1 egg, lightly beaten

For the Filling:
4 tablespoons very soft unsalted butter
1 cup shredded apple (from about 1 medium apple)
1 cup pecans, chopped
1/2 cup sugar
3 tablespoons corn starch
1 tsp. ground cinnamon

For the Glaze:
1/2 cup confectioners sugar
2 tablespoons apple cider

View the full recipe at Floating Kitchen →