Apple Braid

1/4 lb plus 1 tablespoon butter
2/3 cup low fat evaporated milk
1/2 cup sugar
2 teaspoon salt
2 packages yeast
1/3 cup water
4 eggs
1 tablespoon grated lemon rind
2 tablespoons grated orange rind
6 cups flour

1/2 cup dark brown sugar, packed
3/4 cup granulated sugar
1 tablespoon cinnamon
1 stick butter, melted (1/4 lb)
1 egg, beaten
1 can (20 ounces) pie-sliced apples

1 cup confectioner's sugar
2 tablespoon milk
1/2 teaspoon vanilla

In a sauce pan, melt butter, sugar and salt. Cool to lukewarm. in a large bowl, combine 2 tablespoons sugar, yeast, and water. Let stand until mixture foams (5-10 minutes). Beat eggs into yeast; then, milk mixture and rinds. Stir in flour, 1/2 cup at a time, reserving 1 cup flour for kneading. Knead until smooth (5-10 minutes). Place in large mixing bowl, greased with 1 tablespoon of butter. Turn dough to grease top. Cover and let rise until doubled 1-1/2 to 2 hours).

For filling:
Mix sugars and cinnamon. When dough has doubled, punch down and divide in half. Roll each half on floured surface to 30 x 15 inches. Brush with one-half melted butter and cut into three lengthwise strips. Sprinkle with half the sugar mixture along center of strip. Spread half apples on top of sugar. Fold each strip lengthwise toward center, sealing seam with beaten egg. Braid the three strips and make a circle, joining ends. Repeat with other half of dough. Place each on a 10 x 15 inches greased baking sheet. Cover with a damp cloth. Let rise till doubled (about 1 hour). Brush with beaten egg. Bake in a 350F oven for 20 minutes. When cool, drizzle with glaze.

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Cajun Country -- New Iberia, Louisiana