Raspberry Braid Recipes

RASPBERRY BUTTER BRAIDS

Steps:

• 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.

RASPBERRY BREAKFAST BRAID

Steps:

• 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 1 end, fold alternating strips at an angle across raspberries; seal ends. , Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.

ALMOND RASPBERRY BRAID

Steps:

• Put butter and milk in a small dish and melt in microwave. Cool to luke-warm.
• Add warm water (between 100-110°F) to a medium bowl. Note: Water that is too warm will kill the yeast so be careful. Sprinkle yeast and one teaspoon of sugar into water. Whisk until dissolved and let stand for 10 minutes or until bubbly and doubled in volume.
• Add remaining 1/2 cup sugar, eggs, salt, lemon peel, cardamom and milk mixture to yeast. Whisk until will mixed.
• Add flour, one cup at a time, mixing well between each cup. The dough is done when it pulls away from the side of the bowl and forms a ball.
• Turn dough onto a floured work surface. Knead about 4 minutes or until dough feels soft and elastic.
• Oil a bowl big enough to allow dough to double in size. Form the dough into a ball and place in bowl, turning once so the top is coated with oil.
• Cover bowl with wax paper and a towel. Let rise for one hour or until dough is doubled in size.
• Meanwhile, line a cookie sheet with parchment paper, or lightly grease it.
• Punch down dough. Flour work surface and roll dough into a 10" X 14" rectangle. Transfer to the cookie sheet.
• With the back of a knife, mark the dough lengthwise into three long 14" lanes of equal size.
• For braiding strips, cut the two outer lanes into angled strips a little more than an inch wide. Tip: kitchen shears are easier for this step than a knife.
• Spread the raspberry preserves down the center lane. Slice the Almond Paste into thin coins and lay over the preserves.
• Braid the strips one side over the other, covering the raspberry and Almond Paste. Give a gentle pull to keep the braid neat. Cover braid with towel and let rise 40-60 minutes.
• Preheat oven to 350°F, with rack in middle.
• Whisk egg white with 1 teaspoon water and brush onto braid. Bake for 30 minutes or until golden brown and braid sounds hollow when tapped.

RASPBERRY BREAKFAST BRAID

Steps:

• CAKE:
• preheat oven to 425°F Grease a baking sheet.
• In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto lightly floured surface and knead 10-12 times. Roll dough into a 12x9 rectangle. Turn onto prepared baking sheet. Spread jam lengthwise down center 1/3 of dough. Make 2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.
• Bake in center of preheated oven 12-15 minutes or until lightly browned.
• GLAZE:.
• Combine all glaze ingredients, add enough milk for desired drizzling consistency. Drizzle over coffee cake.
• TIPS:.
• Replace Raspberry jam with your favorite jam.

RASPBERRY BRAID

Steps:

• Cut cream cheese and butter into biscuit mix until crumbly.
• Add in milk; blend.
• Turn out onto lightly floured surface and knead 8-10 times.
• Roll dough out to 8"x12" rectangle (waxed paper works well underneath, esp for next step) Turn onto greased baking sheet (remove the paper!) Spread jam down the center of the dough.
• Make 2-1/2" cuts at 1" intervals in from each long edge (like fringe going down the long sides) Fold strips in over filling, overlapping as needed.
• Bake at 425 for 12-15 min.
• Cool slightly.
• Combine powdered sugar with enough rum or milk to achieve drizzling consistency (approx 1-1/2 to 2 T) and drizzle over the top of the braid.