About 2 hours before baking, thaw dough on counter.
Preheat oven to 350 degrees.
Split the loaf into three equal pieces. Roll dough out into long rope so you have three long ropes of dough about 18-24 inches long.
Starting at one end, place dough on counter and begin braiding. Press dough together and tuck ends under. Shape with hands so dough is even in width throughout braid.
Unwrap the Brie from round paper carton, set aside. Cover the empty carton with foil and coat lightly with cooking spray around sides to prevent dough from sticking to carton.
Form the braided dough around the foil covered carton on a foil or parchment covered cookie sheet or pizza pan without sides. Let rise for about 20-30 minutes. Brush lightly with beaten egg. You will only use a portion of the egg wash. Discard the rest.
Bake the braided bread ring for 20-30 minutes, or until golden brown. Cool and remove Brie carton.
After the bread ring has cooled for about 10 minutes, unwrap the cheese, and place in center of the bread ring.
Core and chop the apple. Place in a saucepan with raisins, cider, and ¼ cup sugar. Boil gently until the apples are tender, but not mushy (approx 5 minutes).
Strain the liquid from the apples, mix in dried cherries or Craisins, and place on top of Brie.
In a separate pan (preferably Teflon), cook the pecans with ¼ cup sugar and cayenne over medium heat until the sugar caramelizes. Remove from pan, break up the nuts when cooled a bit and sprinkle on top of fruit mixture.
Bake the braided bread and Brie with topping for about 10 minutes or until Brie is softened. Be careful to not overcook! The Brie melts quickly when overheated.
Slide the bread ring filled with Brie onto a serving platter. Serve immediately with baguette slices or crackers.