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Raspberry Braid

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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!

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.

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
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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

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

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23 Comments

  1. 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.

    1. 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. 🙂

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

  3. 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.

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