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 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.
RASPBERRY BREAD
A nice holiday bread to add to your collection. From my Remarkable Red Raspberry Cookbook. Makes two loaves.
Provided by DailyInspiration
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.
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
RASPBERRY BREAKFAST BRAID
This is just an excellent menu item for those brunches - very tasty - another great recipe from Smuckers!!
Provided by Chef mariajane
Categories Breakfast
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- CAKE:
- preheat oven to 425°F Grease a baking sheet.
- In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto lightly floured surface and knead 10-12 times. Roll dough into a 12x9 rectangle. Turn onto prepared baking sheet. Spread jam lengthwise down center 1/3 of dough. Make 2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.
- Bake in center of preheated oven 12-15 minutes or until lightly browned.
- GLAZE:.
- Combine all glaze ingredients, add enough milk for desired drizzling consistency. Drizzle over coffee cake.
- TIPS:.
- Replace Raspberry jam with your favorite jam.
Nutrition Facts : Calories 316.7, Fat 14.8, SaturatedFat 7.2, Cholesterol 29.2, Sodium 420.8, Carbohydrate 42.5, Fiber 0.9, Sugar 21.1, Protein 3.7
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- Roll Amish Dough into a 10- x 12-inch rectangle on a floured work surface. Place rectangle on a piece of parchment paper.
- Stir together cream cheese, sugar, and zest in a bowl until smooth. Spread the cream cheese mixture down the center of the dough lenthwise, not more than 1 1/2 inches wide. Top the cream cheese filling with raspberry jam.
- Use a pastry wheel to cut 1/2-inch-thick strips of dough down each side of filling. Try to get an even amount on both sides, but it's okay if it doesn't happen. Lightly pull and twist the top 2 strips of dough, then cross them over the top of the filling. Do not pull the dough too thin or it may break as it rises and bakes. Continue that same routine of twisting the pieces and crossing them over each other on top of the filling, until you are at the bottom. If you find an odd piece of the dough, that doesn't have a mate, just twist it and place it over the filling. Tuck loose ends under the loaf, so they are secure and won't pop out when baking.
- Place the braid and parchment onto a baking sheet, cover loosely with plastic and allow to rest for about 1 1/2 hours. Preheat the oven to 350°F.
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