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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.
Dark Chocolate Cabernet Fondue
PS… this Raspberry Braid is also perfect for Easter or Mother’s Day Brunch. 😉
Enjoy!!
Raspberry Braid
Ingredients
- 1 cup milk I used coconut milk (box)
- 1/2 cup orange juice
- 1/2 cup very soft unsalted butter
- 2 large eggs at room temperature
- 1 Tablespoon finely grated orange peel
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 5 1/4 cups unbleached all-purpose flour
- 4 1/2 teaspoons yeast
- 2 jars all-natural raspberry preserves
- 1 egg yolk + 1 Tablespoon milk for egg wash
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon pure almond extract
- 1 Tablespoon milk
- sliced almonds to garnish
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.
That’s awesome that you made a braid from scratch, and it’s a beauty, Lisa! Pinning this — I would love to try it. 🙂
Thank you Marcie 🙂
This is bakery quality beautiful! Send me a slice please 🙂
Thank you so much Laura, that is quite a compliment!! 🙂
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.
Thank you so much for stopping by Leslie! 🙂
Oh yummy yum!!! Your rolled-out pieces are WAY too perfect though…
I love making braids. It makes me feel talented. =D
-andi
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!!
Raspberry is my favorite and this looks so incredible. The finished product is gorgeous!
Thank you so much Norma, it is my favorite as well!! 🙂
Lisa, this looks amazing! I love enriched yeast pastries. They are my favorite hands down,and your braided one looks delicious!
Thank you so much Aida. 🙂 It was fun to make!
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.
Thank you Winnie! Yeast cake makes more sense, since it is sweet and more of a dessert. Have a great weekend. 🙂
This looks SO delicious, Lisa!! I would absolutely love a big piece with my morning coffee!!
Thank you Cathy, I’m wishing a piece this morning as well. 😉
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!
Thank you Laura. 🙂
Does using coconut milk in a recipe like this add coconut flavor or is it neutral?
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. 🙂
I just found this recipe on Pinterest!! Yippee. I love raspberry and I am going to make this tomorrow. Thanks it looks delicious.
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.