RASPBERRY BREAKFAST BRAID
We like using blackberries, marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. -Tressa Nicholls, Sandy, Oregon
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 185 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 319mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND RASPBERRY BRAID
Make and share this Almond Raspberry Braid recipe from Food.com.
Provided by Pinay0618
Categories Healthy
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 396.1, Fat 12.2, SaturatedFat 4, Cholesterol 55.6, Sodium 182.5, Carbohydrate 64.3, Fiber 2.5, Sugar 28.2, Protein 8.1
RASPBERRY BUTTER BRAIDS
Looking for an eye-catching sweet bread to give as a gift? With tender, raspberry-filled layers, this lovely, two-loaf recipe is sure to impress.-Robin Stout, Amherstview, Ontario
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (15 slices each).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 163 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 81mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
RASPBERRY BRAID
This has been in my recipe box so long I have no idea where it originated, but the card is so battered (literally :o) that you can tell it's a real favorite. It starts with easy packaged biscuit mix and makes a beautiful breakfast, brunch, or gift. The finished braid looks much more difficult than it is and is always well received. You can change the jam to whatever flavor you prefer (someday I want to try it with a cheese danish filling, too...mmmm!)
Provided by winkki
Categories Breads
Time 30m
Yield 1 braid
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2694.5, Fat 115.8, SaturatedFat 59.2, Cholesterol 231.7, Sodium 3733.2, Carbohydrate 387.7, Fiber 6.8, Sugar 223.3, Protein 29.4
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ICED RASPBERRY PASTRY BRAID - SALLY'S BAKING ADDICTION
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5/5 (15)Category BreakfastCuisine DanishTotal Time 6 hrs 25 mins
- You can start the dough (next step) and prepare this filling during one of the refrigeration times. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat. Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using. You can also make it 1-2 days ahead of time. Once cooled down, cover, and store in the refrigerator until ready to use.
- Spread 1/2 of the raspberry filling down the length of the center of the strip, which should be about 3 inches wide. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 – 1 inch wide each) along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with the second half of the dough and the rest of the filling. The braids may seem very narrow, but they puff up and out as they bake.
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Reviews 10Category BreadCuisine AmericanTotal Time 4 hrs 40 mins
- Mix the water, yeast, salt, eggs, honey, and melted butter in a 6-quart bowl or lidded (not airtight) food container. Mix in the flour without kneading, using a heavy-duty stand mixer with paddle, a Danish dough whisk, or spoon. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate the container and use over the next 5 days.
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