Ingredients

• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 cans apple pie filling
• 2 Tablespoons butter
• 2 Tablespoons cornstarch (mix in separate bowl)
• 2 packages active dry yeast
• 1/2 cup warm water
• 1 1/4 cups buttermilk
• 2 eggs
• 5 1/2 – 6 Cups all purpose flour
• 1/2 Cups granulated sugar
• 1/2 Cups butter
• 1 cup cinnamon candies
• 3 Cups powdered sugar
• About 3 Tablespoons water

Preparation

1. Dissolve yeast in warm water in large mixing bowl.
2. Add buttermilk , eggs, 2 1/2 cups of the flour, the butter, granulated sugar, baking powder and the salt.
3. Blend 1/2 minute on low speed, scrapping side and bottom of the bowl.
4. Beat 2 minutes on medium speed, scraping bowl frequently.
5. Stir in enough remaining flour to make dough easy to handle.(Dough should remain soft and sticky.)
6. Turn dough onto floured board, knead 5 minutes or about 200 turns.
7. Divide dough into 3 parts.
8. On lightly floured board, roll one part into a rectangle 13×9 inches. Line baking sheet with aluminum foil; grease.
9. Place rectangle on prepared baking sheet.
10. On center of rectangle, spread 1/3 of the apples in a strip about 2 inches wide.
11. Sprinkle with 1/3 of the cinnamon candies.
12. Cut dough into one inch strips on both sides from outside edge to the filling. (I like to use my pizza cutter to do this)
13. Bring opposite strips up over filling in braid fashion. Tuck in the ends so the filling doesn’t boil out while baking.
14. Repeat procedure with 2 other parts.
15. Let loaves rise in warm place (85 degrees) until double, about 1 hour. (Dough is ready to bake if slight dent remains when touched.)
16. Heat oven to 375 degrees.
17. Bake 25 minutes.
18. Immediately remove from baking sheet.
19. Repeat with remaining 2 parts of dough.
20. Blend powdered sugar and water, drizzle over braids while warm.
21. If desired, decorate with red candied cherries and green frosting leaves.