Directions:
- Combine 3 cups all-purpose flour, sugar, salt, and yeast in a large mixing bowl; stir well. Combine water, saffron, and shortening; heat in a saucepan until mixture reaches 120° (shortening does not need to melt completely).
- Add liquid mixture to flour mixture, beating well at medium speed with a heavy-duty mixer using the paddle attachment. Add 1 egg and 1 cup flour. Beat at low speed 1 minute; then beat at medium-high speed for 3 minutes. Stir in enough remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Shape dough into a ball; place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
- Punch dough down, and divide in half. Set half of dough aside. (Cover to prevent drying.)
- Divide remaining half of dough into 4 equal portions. Combine 3 portions; knead 2 or 3 times on a lightly floured surface. Cover and set aside remaining portion of dough. Roll larger portion into a 13 x 10 rectangle; transfer to a lightly greased baking sheet.
- Spoon half of Cheddar-Apple filling in a 4 wide strip down the center of dough, leaving 3 on each side. With a sharp knife, slit dough at 1 intervals along each side of filling. Fold strips over filling, alternating from side to side, tucking ends in.
- Divide reserved smaller portion of dough into thirds. Shape each third into a 14 rope; pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal.
- Brush top of apple-filled braid lightly with 1 beaten egg; place smaller braid across top of larger braid. Brush smaller braid with egg. Tuck ends of smaller braid under bottom edge of larger braid, pinching to seal. (Place a wooden pick through braids at both ends to prevent separation during rising and baking.)
- Repeat rolling, cutting, filling, and braiding procedures with remaining half of dough and filling. Cover and let loaves rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
- Bake at 350° for 25 to 30 minutes or until lightly browned. Transfer to a wire rack; remove wooden picks, and cool. Brush with melted apple jelly; cool. Sift powdered sugar over loaves before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3323.5 Kcal (13915 kJ) | ||
| Calories from fat | 728.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.95g | 125% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 2866.36mg | 119% | |
| Potassium | 1732.5mg | 37% | |
| Total Carbs | 569.97g | 190% | |
| Sugars | 101.11g | 404% | |
| Dietary Fiber | 20.71g | 83% | |
| Protein | 72.33g | 145% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 6.9mg | 38% | |
| Calcium | 176.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 285.92 Kcal (1197 kJ) | ||
| Calories from fat | 62.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 125% | |
|---|---|---|---|
| Cholesterol | 16mg | 62% | |
| Sodium | 246.59mg | 119% | |
| Potassium | 149.05mg | 37% | |
| Total Carbs | 49.03g | 190% | |
| Sugars | 8.7g | 404% | |
| Dietary Fiber | 1.78g | 83% | |
| Protein | 6.22g | 145% | |
| Iron | 0.6mg | 38% | |
| Calcium | 15.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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