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Holiday Breakfast Braid

 Holiday Breakfast Braid
At Sarah Miller's house in Wauconda, Washington, this fruity braid rounds out her Christmas morning menu. "I always serve it at breakfast on December 25," she pens. "Slathered with orange butter, the bread is just delicious."
16 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 1/3 cup sugar
  • 1/3 cup butter, softened
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground mace
  • 3-1/2 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1/4 cup butter, softened
  • 2 tablespoons sugar
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon grated orange peel
  • 1/2 cup chopped mixed candied fruit
  • 1/2 cup chopped almonds
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • ORANGE BUTTER:
  • 1/2 cup butter, softened
  • 2 tablespoons confectioners' sugar

2 of 2

Holiday Breakfast Braid (continued)

Ingredients (continued)

  • 1 teaspoon grated orange peel

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • butter, eggs, salt, orange peel, cardamom, mace and 2 cups flour.
  • Beat until smooth. Stir in 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 top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, for filling, in a small bowl, combine the butter, sugar,
  • extract and orange peel; set aside. Toss the fruit and almonds with
  • flour; set aside.
  • Punch dough down. Turn onto a lightly floured surface. Roll into a
  • 30-in. x 9-in. rectangle. Spread filling to within 1/2 in. of edges;
  • sprinkle with fruit mixture. Roll up jelly-roll style, starting with
  • a long side; pinch seam to seal. With a sharp knife, cut roll in
  • half lengthwise.
  • Place on a greased baking sheet; gently twist the ropes together cut
  • side up. Coil into a circle; tuck ends under. Cover and let rise
  • until doubled, about 1 hour.
  • Bake at 325° for 30-35 minutes or until golden brown. Remove from
  • pan to a wire rack to cool. In a small bowl, combine orange butter
  • ingredients. Refrigerate until serving. Serve with coffee cake.
  • Yield: 1 coffee cake (1/2 cup orange butter).
Nutritional Facts: 1 serving (1 slice) equals 298 calories, 16 g fat (8 g saturated fat), 61 mg cholesterol, 293 mg sodium, 36 g carbohydrate, 2 g fiber, 5 g protein.