Raspberry Butter Braids
TOTAL TIME: Prep: 1 hour + rising Bake: 20 min.
YIELD: 2 loaves (15 slices each).
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
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/4 cup warm water (110° to 115°)
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1 cup warm 2% milk (110° to 115°)
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1/2 cup butter, cubed
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1/2 cup sugar
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1 large egg
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1/2 teaspoon salt
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4 to 4-1/2 cups all-purpose flour
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3/4 cup seedless raspberry jam
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EGG WASH:
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1 large egg
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2 tablespoons water
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GLAZE:
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1-1/4 cups confectioners' sugar
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1/4 cup butter, melted
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1/2 teaspoon vanilla extract
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2 to 3 teaspoons water
Directions
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1.
In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
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2.
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.
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3.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. On greased baking sheets, roll each portion into a 14x12-in. rectangle. Cut each rectangle into three 14x4-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.
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4.
Preheat oven to 350°. Beat egg and water; brush over loaves. Bake 20-25 minutes or until golden brown. Transfer to wire racks.
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5.
For glaze, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves.
Nutrition Facts
1 slice: 163 calories, 5g fat (3g saturated fat), 27mg cholesterol, 81mg sodium, 27g carbohydrate (13g sugars, 0 fiber), 3g protein.
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