Method

• 1.
  For the pastry, place warm milk, yeast and 1 tsp sugar in a jug and whisk with a fork. Set aside for 10 minutes or until the mixture is frothy.
• 2.
  Place flour, eggs and extra egg yolk, remaining sugar, yeast mixture and a pinch of fine salt in a stand mixer fitted with the dough hook. Mix on low speed for 2 minutes, or until well combined. Increase speed to medium and gradually add the butter, a little at a time, waiting until it’s fully incorporated before adding more. Mix on high speed for 4 minutes, or until the dough is soft, elastic and smooth. Cover with a damp tea towel and set aside in a warm place for 1 hour, or until doubled in size.
• 3.
  Meanwhile, place apple, currants and spices in a large bowl and stir to combine. Line 2 baking trays with baking paper.
• 4.
  Once the dough has risen, turn out onto a lightly floured bench and divide into 2 equal portions. Roll each dough portion out into an approximate 30cm x 34cm rectangle and transfer to prepared trays.
• 5.
  Place one tray in the fridge while you assemble the other portion. Working with the long side facing you, and being careful not to slice all the way through score rectangle vertically so it’s divided into thirds. You’ll use this as a guide.
• 6.
  With a sharp knife, cut both outer thirds horizontally into 2cm strips. Spread half the fruit filling over the centre third, leaving about a 2-3cm border at the top and bottom. Fold these edges over to partially enclose the filling.
• 7.
  Starting at the bottom, take a dough strip from one side and fold it over the filling. Fold bottom strip from the opposite side over the top, overlapping first one slightly. Repeat all the way to the top. Repeat with remaining portion of dough and filling.
• 8.
  Cover braids loosely with plastic wrap and set aside in a warm place for 30 minutes, or until risen by half.
• 9.
  Meanwhile, preheat the oven to 180°C/160°C fan-forced. Remove the plastic wrap, brush braids with remaining egg white and bake for 25 minutes, swapping the trays around halfway, until golden and cooked through. Set aside to cool slightly.
• 10.
  Meanwhile, for the icing, place the icing sugar in a large bowl and slowly whisk in the lemon juice until a smooth pouring consistency. Drizzle over cooled braids and set aside to set before serving.