Raspberry Butter Braids Recipe

5 1 2
Raspberry Butter Braids Recipe
Raspberry Butter Braids Recipe photo by Taste of Home
Publisher Photo

Raspberry Butter Braids Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
30 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 20 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 20 min.

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

Nutritional Facts

1 slice: 163 calories, 5g fat (3g saturated fat), 27mg cholesterol, 81mg sodium, 27g carbohydrate (13g sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  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.
  3. 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.
  4. Beat egg and water; brush over loaves. Bake at 350° for 20-25 minutes or until golden brown. Transfer to wire racks.
  5. 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).
Originally published as Raspberry Butter Braids in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry Butter Braids

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lorrielu User ID: 5639571 117426
Reviewed Dec. 6, 2012

"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!!!!"

Loading Image