Ingredients

Dough

• ¼ cup warm water
• 2 Tbsp brown sugar
• 1 packet (2¼ tsp) instant dry yeast
• 2¾ cups all-purpose flour
• 2 Tbsp granulated sugar
• ½ tsp salt
• 3 Tbsp unsalted butter, melted
• ½ cup milk of choice (unsweetened if non-dairy)
• 1 large egg

Filling 

• 2 large apples, peeled and diced (we like Honeycrisp, Pink Lady®, or SweeTango®)
• ¼ cup apple cider
• ½ cup light brown sugar, packed
• 1 Tbsp maple syrup
• ½ cup heavy cream
• 4 Tbsp unsalted butter
• ¼ tsp vanilla extract
• ½ tsp apple pie spice
• Pinch of salt
• Pinch of nutmeg

Icing

• 1 cup apple cider
• 4 oz. (½ block) of plain cream cheese
• ½ cup powdered sugar
• ¼ tsp apple pie spice
  

Directions

Dough

1. In a small mixing bowl, whisk together warm water, brown sugar, and yeast. Cover with a clean kitchen towel and set aside to activate. You will know your yeast is activated when little bubbles appear on the surface of the mixture.
2. In a separate large mixing bowl, stir together flour, sugar, salt, butter, milk, and egg.
3. Once yeast is activated, add to the other ingredients and stir until a dough forms.
4. Cover a clean, flat surface with flour, and knead the dough for 3 minutes. Dough will be sticky, so continue to add flour to your hands and the surface as needed.
5. Return dough to the bowl and cover with a clean kitchen towel to rise while you make the filling.

Filling

1. Add filling ingredients to a medium saucepan. Heat over medium until bubbling, then lower heat and simmer for 10-15 minutes or until apples are softened and mixture reduces slightly.
2. Remove from heat and cool to room slightly.

Assembly & Bake

1. Line a baking sheet with parchment paper. 
2. Roll the dough out on a lightly floured surface into a rectangle, a little larger than 9 in. x 12 in. The dough should be about ½ in. thick.
3. Spread the filling over the dough, leaving a border around the edges so the filling doesn't spill out later.
4. Roll the dough tightly, starting from one of the longer sides. You should have a cylinder that is about 12 in. long.
5. With the seam side down, cut the dough in half lengthwise. Cross the strands over one another to form a braid.
6. Transfer the braid to the lined baking sheet and form a circle, pinching ends together.
7. Cover with a clean kitchen towel and allow the wreath to rest for about 90 minutes, or until it doubles in size.
8. Preheat oven to 375º F and bake for about 30 minutes, until the wreath is golden brown and the center is cooked through. If your wreath is browning too quickly, cover with foil and return to the oven.

Icing

1. Heat apple cider in a saucepan over medium. Bring to a boil, then reduce to a simmer and cook until liquid is reduced by half. Remove from heat and cool to room temperature.
2. In a medium bowl, beat together cream cheese and powdered sugar. Add cider and apple pie spice, then blend until combined. If the mixture is too thick, add a little milk or heavy cream to thin it out.
3. Drizzle over wreath and enjoy!