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Last Updated on June 5, 2020 by Lisa Johnson
A proper breakfast for our Pisces friends, would have included oatmeal, maple syrup, and maybe even some Greek yogurt. I have gone in the opposite direction with this Raspberry Braid. I was thinking more about Valentine’s Day, and the fact that is has been years since I made this braid!
You will see by my crazy photos, that this braid almost did not happen. I have been having problems with my bread machine. The last time that I tried to make a dough that contained 5 cups of flour, it did not work….well it didn’t work this time either! The paddle that mixes the ingredients has gotten stripped over all of these years of use. So I found a new one on ebay and decided to give it a try…..
It still did not work. Why am I showing you this? Because I want you to see that there is no reason to be scared of yeast dough! I took this mess out of the pan and dumped it into my stand mixer…..
Mixed everything together, and voila…..it worked!
How to make a Raspberry Braid:
Let the dough rest for 10 minutes, and divide into 3 balls of dough…..
Roll out into a 6″ x 20″ rectangle…..
Spread the raspberry preserves over the dough…..
and roll into a long rope…..
If the preserves start squeezing out the sides, scrape them off with a spoon. Press the seams together to seal…..
Place all three rolls onto a baking sheet that has been lined with parchment paper or a silpat…..
Wrap and twist the rolls around to form a large braid. Press together as best you can…..
and allow to rise until doubled, about an hour. Preheat oven to 350 degrees. Brush egg wash over the top of the braid…..
Bake for 35 to 45 minutes, or until done. Every oven is different, and mine is psycho, so times are approximate.
Remove from the oven and place on a wire rack to cool. The center of the braid broke apart, but we can
fix camouflage that. 😉 Whisk powdered sugar, extract, and milk together to make the glaze…..
Drizzle over cooled braid and sprinkle with sliced almonds…..
This Raspberry Braid is heavenly!! I could not stop eating it, it was so good…..
This was the perfect ending to this month’s Pisces meal.
PS… this Raspberry Braid is also perfect for Easter or Mother’s Day Brunch. 😉
- 1 cup milk I used coconut milk (box)
- ½ cup orange juice
- ½ cup very soft unsalted butter
- 2 large eggs at room temperature
- 1 Tablespoon finely grated orange peel
- 1 teaspoon salt
- ½ cup granulated sugar
- 5 ¼ cups unbleached all-purpose flour
- 4 ½ teaspoons yeast
- 2 jars all-natural raspberry preserves
- 1 egg yolk + 1 Tablespoon milk for egg wash
- 1 cup powdered sugar
- ½ teaspoon pure almond extract
- 1 Tablespoon milk
- sliced almonds to garnish
For Bread Machine:
- Place all ingredients into the pan of your bread machine as stated in the directions. Use the dough cycle.
For a Stand Mixer:
- Place 2 cups of flour, sugar, yeast, orange peel, and salt in the bowl of a stand mixer.
- Heat the milk, butter and orange juice to 125 degrees.
- Turn on mixer, and gradually add the liquid ingredients, scraping down the bowl occasionally.
- Add the eggs and remaining flour. Continue to mix until thoroughly combined. Cover and let rest for 10 minutes.
- Divide dough into 3 equal portions and roll into a ball.
- Roll each ball into a 6 inch by 20 inch rectangle.
- Spread each rectangle with raspberry preserves, and roll into a long rope. Pinch seams and ends together.
- Place all three ropes on a silpat/parchment lined baking sheet.
- Braid the ropes together. Cover and allow to rise until doubled, about one hour.
- Preheat oven to 350 degrees. Beat egg yolk with milk and brush over the top of braid.
- Place in the oven and bake for 35 to 45 minutes, or until done.
- Remove from oven and cool on a wire cooling rack.
- Whisk powdered sugar, almond extract, and milk together in a small bowl until smooth.
- Drizzle over cooled braid. Sprinkle sliced almonds over glaze. Allow to set and then serve.