Ever go through your freezer and discover things you didn’t know you had? That’s me. Almost everyday. I make so many baked goods and dough that I’m constantly wrapping it up and throwing it in the freezer thinking I’ll eat it later. Later, I find my treasure trove and am either pleasantly surprised that dinner is basically already done or sad that everything is freezer burnt.
Today’s story is a happy one. Rummaging through my freezer I found frozen loaves of bread dough, but they were stuck together (okay, and a little freezer burnt), so I couldn’t use each loaf to make actual bread. Instead, I thawed it out, cut off the freezer burnt pieces, and made this delicious breakfast treat.
I promise I’m not a hoarder, but I still have 4 million apples to use in addition to all that freezer burnt dough. I’m not really a fan of apple pie, but I do enjoy apple pie-like filling on occasion (especially if that occasion is a dessert egg roll). This filling is not too sweet with a hint of cinnamon, but the glaze is what puts this over the top. Side note: if you don’t have any frozen dough laying around, you can use the 1 hour whole wheat pizza dough from the taco pizza or you could buy any frozen bread or pizza dough that you prefer (provided there’s no garlic or Italian seasoning, yuck!).
1 tbsp unsweetened almond milk (or milk of choice)
½ tbsp sugar
⅛ tsp cinnamon
½ c powdered sugar
3 drops vanilla extract
2 tsp+ unsweetened almond milk (or milk of choice)
Preheat the oven to 375ºF.
In a medium sauce pan over medium low heat, combine the apple, honey/agave, brown sugar, cinnamon, and nutmeg. Heat until the apples are soft and begin to release liquid. Cook until the liquid forms a sticky sauce, stirring occasionally.
Spritz a baking sheet with nonstick spray and roll the dough out into a 12 x 8” rectangle. Spread the filling down the middle (the long way).
On either side of the filling, cut the dough into 1” strips, perpendicular to the filling.
Alternating sides, pull the strips over the filling at a slight angle, creating a braid appearance.
Brush the top of the braid with the 1 tbsp of milk. Combine the ½ tbsp sugar and ⅛ tsp cinnamon and sprinkle over the milk.
Bake for 25 – 30 minutes until the edges of the bread is browned and the dough is cooked through.
Let the braid cool completely. Meanwhile, mix the powdered sugar, vanilla, and remaining almond milk to form an icing, using additional milk if you prefer a thinner icing.
Nutritional estimate uses the same pizza dough as the taco pizza (linked in the ingredients).