650 g flour
7 g of yeast (rapid-acting)
240 ml of milk
75 g of oil
3 large eggs
4 sour green apples, peel, core and slice to get into small squares
1 red apple, peel, core and slice to get into small squares
1, 5 tablespoon ground cinnamon
3 tablespoons vanilla sugar
3 tablespoons raisins, soak in a tablespoon of brandy or 3 tablespoons of boiling water
1/2 cup powdered sugar
2 tablespoons water
To test. In a blender, combine half of the flour with the yeast. Mix the milk, butter and sugar and heat until the butter has melted. Gradually pour the mixture into the bowl of the mixer running, continuing to whisk the mixture. Beat in the eggs, beat at high speed several times. Stir in the remaining flour. Knead the dough for about 5 minutes.
Put the dough in a bowl, greased, and close it with cling film. Leave for 2 hours or overnight, so that the dough has increased in size by about half.
Preheat oven to 180 degrees.
Sour apples, mix with sugar and cinnamon. Put them on a baking sheet and bake for about 20 minutes. Remove from oven and cool completely. After the dough has doubled, roll it into a rectangle 30 cm x 40 cm.
Put apples in cinnamon in the center, close red apple slices and sprinkle with raisins.
Cut the edges of the dough into thin strips and twist them plait over filling. Edge secure.
Put on a baking braid, cover with a towel and leave for half an hour, the dough has risen again.
Heat oven to 180 degrees.
Grease braid milk. Bake for 30 minutes until golden brown. Remove from oven and cool.
Mix powdered sugar and water, and sprinkle this mixture braid.