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Cran-Apple Streusel Braid

1 loafBridgford Frozen Ready-Dough®, thawed
2large Granny Smith apples (peeled, cored, and diced into ½ inch slices)
½ cupfresh or frozen whole cranberries
3 tablespoonsbutter
¼ cupgranulated sugar
1 teaspoonground cinnamon
Streusel Topping
¼ cupflour
¼ cupgranulated sugar
¼ cupoats
½ teaspooncinnamon
¼ cupbutter

Lightly grease a large baking sheet or line with parchment paper; set aside.

Place thawed loaf of bread on a lightly floured surface, set aside.

Make filling. Place large pot or deep skillet over medium high heat. Melt butter, add sugar, and stir to dissolve. Add apples, cranberries, cinnamon. Gently stir to combine and let caramelize (6-7 minutes); stirring often. Remove pan from heat and let apple filling cool; set aside

Make streusel topping. Combine dry ingredients. With pastry cutter (or food processor), cut in butter until mixture resembles coarse crumbs the size of peas; set aside.

On a lightly floured surface, roll thawed dough into a 13 x 9-inch rectangle. Place apple/cranberry filling lengthwise down center third of dough (down the 13-inch side). With kitchen shears or sharp knife, cut 1 inch wide, 3-inch-deep strips down each of the 13-inch sides. Starting from the top. Fold and gently stretch the left strip of dough over the filling to the right side. Press strip into dough. Fold the right strip over the filling to the left side. Press strip to dough. Complete with remaining strips of dough. Place braid on prepared sheet pan. Brush with melted butter and coat with streusel topping. Let rise in warm area until double in size. Bake in a preheated 375°F oven for 25 minutes or until golden brown and cooked through. Remove from oven and let cool on pan.

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