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Raspberry Butter Braids

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
  • Total Time
    Prep: 1 hour + rising Bake: 20 min.
  • Makes
    2 loaves (15 slices each)


  • 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
  • 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


  • 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.
  • 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 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.
  • Preheat oven to 350°. Beat egg and water; brush over loaves. Bake 20-25 minutes or until golden brown. Transfer to wire racks.
  • 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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