Strawberry Braid Recipe
Strawberry Braid Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Before moving to Oklahoma, I owned a catering business in Tennessee. This recipe was a favorite with my clients. I appreciate that the dough starts with a convenient hot roll mix.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 1 cup strawberry jam
  • 1/2 cup finely chopped dried apricots
  • 1/4 cup chopped walnuts
  • 1 tablespoon butter, melted
  • 2 teaspoons sugar

Directions

Prepare roll mix according to directions. While dough rests, mix jam, apricots and walnuts.
Turn dough onto a lightly floured surface; roll into a 14x9-in. rectangle. Transfer to a greased foil-lined baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips at an angle, about 2-1/2-in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch both ends to seal.
Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
Brush top with butter; sprinkle with sugar. Bake until golden brown, 25-30 minutes. Cool on a wire rack. Serve warm. Yield: 12 servings.
Originally published as Strawberry Braid in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p167

Nutritional Facts

1 piece: 278 calories, 9g fat (3g saturated fat), 24mg cholesterol, 277mg sodium, 47g carbohydrate (24g sugars, 1g fiber), 5g protein.

  • 1 package (16 ounces) hot roll mix
  • 1 cup strawberry jam
  • 1/2 cup finely chopped dried apricots
  • 1/4 cup chopped walnuts
  • 1 tablespoon butter, melted
  • 2 teaspoons sugar
  1. Prepare roll mix according to directions. While dough rests, mix jam, apricots and walnuts.
  2. Turn dough onto a lightly floured surface; roll into a 14x9-in. rectangle. Transfer to a greased foil-lined baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips at an angle, about 2-1/2-in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch both ends to seal.
  3. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
  4. Brush top with butter; sprinkle with sugar. Bake until golden brown, 25-30 minutes. Cool on a wire rack. Serve warm. Yield: 12 servings.
Originally published as Strawberry Braid in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p167

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