Raspberry Butter Braids Recipe

By pattie_d

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.

Ingredients

• EGG WASH:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1/2 cup butter, cubed
• 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 1 egg
• 1/2 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour
• 3/4 cup seedless raspberry jam
• 1 egg
• 2 tablespoons water
• GLAZE:
• 1-1/4 cups confectioners' sugar
• 1/4 cup butter, melted
• 1/2 teaspoon vanilla extract
• 2 to 3 teaspoons water

Preparation

Step 1

In a large bowl, dissolve yeast in warm water. Add the 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 14-in. x 12-in. rectangle. Cut each rectangle into three 14-in. x 4-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.

Beat egg and water; brush over loaves. Bake at 350° for 20-25 minutes or until golden brown. Transfer to wire racks.

For glaze, combine the confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves. Yield: 2 loaves (15 slices each).