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    Home » Breakfast » Raspberry Braid

    Published: Feb 10, 2014 · Modified: Jun 5, 2020 by Lisa Johnson

    Raspberry Braid

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    raspberry braid sitting on a wire rack

    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!

    raspberry braid sitting on a wire rack

    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.....

    Raspberry Braid big mess cookingwithcurls.com

    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.....

    Raspberry Braid fix cookingwithcurls.com

    Mixed everything together, and voila.....it worked!

    How to make a Raspberry Braid:

    Rasberry Braid mix cookingwithcurls.com

    Let the dough rest for 10 minutes, and divide into 3 balls of dough.....

    Raspberry Braid divide cookingwithcurls.com

    Roll out into a 6" x 20" rectangle.....

    Raspberry Braid roll cookingwithcurls.com

    Spread the raspberry preserves over the dough.....

    Raspberry Braid preserves cookingwithcurls.com

    and roll into a long rope.....

    Raspberry Braid scrape cookingwithcurls.com

    If the preserves start squeezing out the sides, scrape them off with a spoon. Press the seams together to seal.....

    Raspberry Braid log cookingwithcurls.com

    Place all three rolls onto a baking sheet that has been lined with parchment paper or a silpat.....

    Raspberry Braid three cookingwithcurls.com

    Wrap and twist the rolls around to form a large braid. Press together as best you can.....

    Raspberry Braid rise cookingwithcurls.com

    and allow to rise until doubled, about an hour. Preheat oven to 350 degrees. Brush egg wash over the top of the braid.....

    Raspberry Braid egg wash cookingwithcurls.com

    Bake for 35 to 45 minutes, or until done. Every oven is different, and mine is psycho, so times are approximate.

    Raspberry Braid baked cookingwithcurls.com

    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.....

    Raspberry Braid glaze cookingwithcurls.com

    Drizzle over cooled braid and sprinkle with sliced almonds.....

    Raspberry Braid drizzled with glaze and sliced almonds on a wire rack

    This Raspberry Braid is heavenly!! I could not stop eating it, it was so good.....

    Raspberry Braid Sliced sitting on a wire rack

    This was the perfect ending to this month's Pisces meal.

    • Southwest Crab Chowder
    • Cherry Chipotle Glazed Salmon
    • Dark Chocolate Cabernet Fondue

    PS... this Raspberry Braid is also perfect for Easter or Mother's Day Brunch. 😉

    Enjoy!!

    raspberry braid sitting on a wire rack

    Raspberry Braid

    This delicious Raspberry Braid with Almond Glaze is perfect for breakfast or coffee with friend
    No ratings yet
    Print Rate
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: raspberry, almond, yeast, dough, glaze, recipe
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Rising Time: 1 hour 10 minutes
    Total Time: 1 hour
    Servings: 10 Servings
    Calories: 468kcal
    Author: Lisa Johnson

    Ingredients

    • 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

    Glaze

    • 1 cup powdered sugar
    • ½ teaspoon pure almond extract
    • 1 Tablespoon milk
    • sliced almonds to garnish
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    Instructions

    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.

    Glaze:

    • 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.

    Nutrition

    Calories: 468kcal | Carbohydrates: 77g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 88mg | Sodium: 346mg | Potassium: 194mg | Fiber: 3g | Sugar: 24g | Vitamin A: 435IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 3.4mg
    « Dark Chocolate Cabernet Fondue
    Spaghetti al Limone »

    Reader Interactions

    Comments

    1. marcie says

      February 11, 2014 at 8:32 am

      That's awesome that you made a braid from scratch, and it's a beauty, Lisa! Pinning this -- I would love to try it. 🙂

      Reply
      • Lisa Johnson says

        February 15, 2014 at 12:32 am

        Thank you Marcie 🙂

        Reply
    2. Laura Dembowski says

      February 11, 2014 at 2:36 pm

      This is bakery quality beautiful! Send me a slice please 🙂

      Reply
      • Lisa Johnson says

        February 15, 2014 at 12:22 am

        Thank you so much Laura, that is quite a compliment!! 🙂

        Reply
    3. Leslie says

      February 11, 2014 at 2:49 pm

      I love the way this look. It's so pretty & it looks yummy! I liked it on Bloglovin. I hope your having a great day.

      Reply
      • Lisa Johnson says

        February 15, 2014 at 12:21 am

        Thank you so much for stopping by Leslie! 🙂

        Reply
    4. Andi says

      February 12, 2014 at 8:41 pm

      Oh yummy yum!!! Your rolled-out pieces are WAY too perfect though...

      I love making braids. It makes me feel talented. =D

      -andi

      Reply
      • Lisa Johnson says

        February 15, 2014 at 12:01 am

        Thank you Andi...I will try to mess them up next time! 😉 I was not feeling so talented, I couldn't remember how to braid!!

        Reply
    5. Norma | Allspice and Nutmeg says

      February 15, 2014 at 2:41 pm

      Raspberry is my favorite and this looks so incredible. The finished product is gorgeous!

      Reply
      • Lisa Johnson says

        February 20, 2014 at 10:43 pm

        Thank you so much Norma, it is my favorite as well!! 🙂

        Reply
    6. Aida@TheCraftingFoodie says

      February 19, 2014 at 8:47 am

      Lisa, this looks amazing! I love enriched yeast pastries. They are my favorite hands down,and your braided one looks delicious!

      Reply
      • Lisa Johnson says

        February 20, 2014 at 10:21 pm

        Thank you so much Aida. 🙂 It was fun to make!

        Reply
    7. Winnie says

      February 21, 2014 at 4:40 am

      Lisa - it looks FANTASTIC !!!
      My mouth is watering
      We call it here - yeast-cake (not bread) and it's super popular here, especially during the weekends.

      Reply
      • Lisa Johnson says

        February 21, 2014 at 10:47 pm

        Thank you Winnie! Yeast cake makes more sense, since it is sweet and more of a dessert. Have a great weekend. 🙂

        Reply
    8. Cathy@LemonTreeDwelling says

      February 22, 2014 at 9:12 am

      This looks SO delicious, Lisa!! I would absolutely love a big piece with my morning coffee!!

      Reply
      • Lisa Johnson says

        February 22, 2014 at 12:38 pm

        Thank you Cathy, I'm wishing a piece this morning as well. 😉

        Reply
    9. Laura@baking in pyjamas says

      February 23, 2014 at 10:25 am

      That's fantastic Lisa, I love sweet yeasted breaded treats. Thanks for linking up at Sweet and Savoury Sunday, stop by and link up again this weekend!

      Reply
      • Lisa Johnson says

        February 26, 2014 at 9:43 am

        Thank you Laura. 🙂

        Reply
    10. Diane Balch says

      February 26, 2014 at 7:58 pm

      Does using coconut milk in a recipe like this add coconut flavor or is it neutral?

      Reply
      • Lisa Johnson says

        February 27, 2014 at 12:22 am

        I didn't notice the coconut flavor at all Diane. I think the fact that it is baked helps, and the raspberry is strong enough to hold it's own! 😉 Now the Chocolate Martini Mousse does have an underlying coconut flavor, but it is still not overpowering...to me at least. 🙂

        Reply
    11. Karen says

      April 14, 2016 at 8:44 am

      I just found this recipe on Pinterest!! Yippee. I love raspberry and I am going to make this tomorrow. Thanks it looks delicious.

      Reply
    12. Monica says

      October 05, 2017 at 5:37 pm

      This came out so good! Tastes like one of those breakfast danish pastries you can get at the store. I kind of wish I had stuck with my first instinct to halve the recipe though, mine came out SO huge! Haha, not that it's a big problem, it will get eaten, I just wasn't expecting it to take up my entire large cookie sheet.

      Reply

    Trackbacks

    1. 25 Brunch Recipes - Your Homebased Mom says:
      August 7, 2020 at 6:06 am

      […] Raspberry Braid from Cooking with Curls […]

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