Mix together flour and salt.

Cut butter into flour mixture.

Stir in sour cream.

Cover dough and refrigerate overnight.

Smoke apples for 1 hour at 200°F with maple bisquettes. When finished, slice cooled smoked apples and toss in brown sugar and desired spices.

Meanwhile, divide dough into four.

Roll each quarter into a rectangle about 1/4” thick on a floured surface (one at a time, keeping the unrolled quarters in the fridge).

Cut a series of strips ½” thick through the dough on either side, leaving 2-3 inches of the centre uncut.

Place sliced smoked apples in the uncut center portion of the dough and sprinkle the brown sugar, cinnamon, nutmeg, cardamom and/or ground clove.

Alternate from one side of the dough to the other, folding in the strips to form a braid, pressing the ends together to seal.

Repeat with remaining quarters of dough.

Place on a baking sheet covered with parchment and brush with egg wash.

Drizzle maple syrup over braids.

Bake for 30 minutes at 375°F.

Recipe by: Lena Clayton