Ingredients

Dough:
2 cups all-purpose flour
2 tablespoons packed brown sugar
1 teaspoon salt
1 1/2 teaspoons instant yeast
3/4 cup hot water
2 tablespoons butter at room temperature
Filling:
2 1/2 cups apples - peeled, cored, and chopped
3 tablespoons butter
1/2 cup packed brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Glaze:
2 tablespoons butter
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 teaspoons milk
Directions
Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant
yeast in a mixing bowl. Add the water and room temperature butter and beat for
1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out on
to a lightly floured surface and knead until smooth and elastic, about 10 minute
s. Shape the dough into a ball and transfer to an oiled bowl, turning to coat th
e surface of the dough. Cover the bowl with plastic wrap and let the dough rise
until doubled in bulk, about 1 hour.
Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butt
er in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1
/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the sauc
epan. Bring the mixture to a boil over medium-high heat and then reduce the heat
to a simmer. Cook until the apples are tender, about 5 minutes. Remove from hea
t and allow the filling to cool.
Transfer the Danish dough to a floured surface and punch the dough down. Let
the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch
rectangle. Place the dough on a greased or parchment-lined baking sheet.
Turn the baking sheet so that you face the short side of the dough. Spread t
he apple filling down the center third of the dough. With a sharp paring knife,
make cuts in the dough along the right side, starting each cut about 1/4 inch fr
om the apple filling. Cut to the edge of the dough strip, with each cut angled t
o about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on t
he left side of the dough, angling the cuts to 8 o'clock.
Starting at the top, fold the dough strips across the apple filling, alterna
ting left and right. The pastry will look like a long braid. Pinch the top and b
ottom ends of the braid to seal in the filling. Cover the pastry and let it rise
at room temperature until the dough is puffy, 30 to 40 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minu
tes, covering it with aluminum foil during the last 10 minutes of baking to prev
ent over-browning. Remove the pastry from the oven and allow it to cool.
To make the glaze, heat the 2 tablespoons of butter in a saucepan over mediu
m heat. Swirl the pan occasionally and cook until the milk solids turn brown and
give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a
bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the

milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate t
he Danish braid with the glaze.
Footnotes
Editor's Note
Instant yeast, or bread machine yeast, doesn't require "proofing" and can be
mixed directly with the flour. To substitute active dry yeast, pour 3/4 cups wa
rm, not hot, water (110 degrees F/45 degrees C) into a small bowl. Sprinkle the
yeast onto the water and stir to dissolve. Set the bowl aside for 5 to 10 minute
s. The yeast will resemble a creamy foam. Stir the dissolved yeast into the flou
r mixture and proceed with the recipe.