Raspberry Breakfast Braid Recipe

4 5 6
Raspberry Breakfast Braid Recipe
Raspberry Breakfast Braid Recipe photo by Taste of Home
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Raspberry Breakfast Braid Recipe

Read Reviews
4 5 6
Publisher Photo
We like using blackberries, marionberries, a mixture of raspberries and blackberries or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, Oregon
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups biscuit/baking mix
  • 1 package (3 ounces) cream cheese, cubed
  • 1/4 cup cold butter, cubed
  • 1/3 cup 2% milk
  • 1-1/4 cups fresh raspberries
  • 3 tablespoons sugar
  • 1/4 cup vanilla frosting

Directions

Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar.
On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends.
Bake 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high 5-10 seconds or until of desired consistency; drizzle over pastry. Yield: 12 servings.
Originally published as Raspberry Breakfast Braid in Taste of Home August/September 2012, p61

Nutritional Facts

1 slice: 185 calories, 10g fat (5g saturated fat), 19mg cholesterol, 319mg sodium, 22g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 2 cups biscuit/baking mix
  • 1 package (3 ounces) cream cheese, cubed
  • 1/4 cup cold butter, cubed
  • 1/3 cup 2% milk
  • 1-1/4 cups fresh raspberries
  • 3 tablespoons sugar
  • 1/4 cup vanilla frosting
  1. Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
  2. On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar.
  3. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends.
  4. Bake 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high 5-10 seconds or until of desired consistency; drizzle over pastry. Yield: 12 servings.
Originally published as Raspberry Breakfast Braid in Taste of Home August/September 2012, p61

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Reviews forRaspberry Breakfast Braid

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Robin Sherry User ID: 2901557 138163
Reviewed Nov. 6, 2013

"Sounds good! going to give it a try"

MY REVIEW
keverwann User ID: 1807985 197225
Reviewed Aug. 2, 2013

"Made with a sweetened cream cheese, egg, and orange zest filling in addition to 2-3 cups of frozen raspberries. I didn't let them thaw, just popped them in frozen. I didn't add any frosting or glaze as the cream cheese filling added a nice flavor and sweetener. I made it the night before and tried it warm. It was good, slightly better than the next morning (after spending the night in the fridge), but not so much better that I need to get up super early to make it in the morning instead."

MY REVIEW
mrsnelson1530 User ID: 7105707 188250
Reviewed Feb. 22, 2013

"I substituted and put in raspberries, strawberries, and blueberries. Tasted good, my braid wasn't the best but oh we'll."

MY REVIEW
aug2295 User ID: 4631582 197378
Reviewed Dec. 2, 2012

"I made my own frosting as suggested and drizzled it over straight out of the oven. Came out delicious. It was a little more involved than I anticipated though, so I wouldn't recommend this if you have divided attention in the morning, but if you have a half an hour to dedicate to prep, do it, your family will thank you!"

MY REVIEW
tnichs User ID: 6270366 197377
Reviewed Jul. 17, 2012 Edited May. 2, 2017

"This braid is much better with a powdered sugar frosting like I suggested when I submitted this recipe - mix 1/4 cup butter (or 2 TBLS. each of cream cheese and butter) , about 1 cup powdered sugar, 1 tsp vanilla and some milk to make the frosting smooth. spread over entire braid when it is still a bit warm. So much better than just a tiny drizzle of not so good purchased frosting! - Tressa

*You can also use frozen berries but do not thaw first, use them straight from the freezer, or just use fresh berries*"

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