Raspberry Butter Braids

Directions

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.
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 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.
4. Preheat oven to 350°. Beat egg and water; brush over loaves. Bake 20-25 minutes or until golden brown. Transfer to wire racks.
5. For glaze, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves.