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Raspberry Butter Braids Recipe

Raspberry Butter Braids Recipe photo by Taste of Home

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Looking for an eye-catching sweet bread to give as a gift? With tender, raspberry-filled layers, this lovely, two-loaf recipe is sure to impress.—Robin Stout, Amherstview, Ontario

This recipe is:

Diabetic Friendly

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Raspberry Butter Braids Recipe

Prep: 1 hour + rising Bake: 20 min.

Yield: 30 Servings

60 20 80

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup butter, cubed
1/2 cup sugar
1 egg
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
EGG WASH:
1 egg
2 tablespoons water
GLAZE:
1-1/4 cups confectioners' sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 to 3 teaspoons water

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. On greased baking sheets, roll each portion into a 14-in. x 12-in. rectangle. Cut each rectangle into three 14-in. x 4-in. strips. Spoon 2 tablespoons jam down the center of each strip. Bring long edges together over filling; pinch to seal. Braid three strips together; pinch ends to seal and tuck under. Repeat with the remaining strips. Cover and let rise until doubled, about 45 minutes.
Beat egg and water; brush over loaves. Bake at 350° for 20-25 minutes or until golden brown. Transfer to wire racks.
For glaze, combine the confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves. Yield: 2 loaves (15 slices each).

Nutritional Facts 1 slice equals 163 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 81 mg sodium, 27 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Raspberry Butter Braids in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p40

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Raspberry Butter Braids

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(1-1) of 1 reviews

Reviewed on Dec. 06, 2012 by lorrielu

I made this yesterday, I will be making it again. It is delicious..I was bad and did add a thin layer of cream cheese mixed with some sugar before I put the raspberry jam on....This recipe passed my test and I will be making more for Christmas Goody GiveAways..My Husband is not big on Sweets,however, He loved this and is taking 1 of the loaves to work to share..Happy Baking!!!!