I made this Raspberry Braid for breakfast. The recipe yields two braids. I made one with raspberry jam from the original recipe and the remainder one with hazelnut chocolate spread for the boys.
Ingredients
- 1 cup milk
- 1 egg, beaten
- 2 tablespoons butter
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 3 1/4 cups flour
- 3/4 teaspoon yeast
Filling:
- 1/4 cup raspberry jam
- 2 tablespoons butter, melted – cooled
Topping:
- 1 tablespoon butter, soft
- 2 tablespoons white flour
- 1 tablespoon brown sugar
- 1/4 teaspoon nutmeg
Instructions
Prepare the dough using the first 7 ingredients using your bread machine dough cycle setting.
 Roll each half of the dough into a 14″ x 9″ rectangle. Make diagonal cuts from outer edges one inch apart and three inches long.
Spread 1/4 cup raspberry jam lengthwise down the center third of the rectangle. |
 Fold alternate strips of dough over filling. |
 Place the braid on a greased baking sheet or parchment lined baking sheet.
Brush the braid with melted, cooled butter. Cover and let rise for 30 minutes or until double in volume. |
 Use a fork to mix the topping ingredients together until the mixture is grainy like. |
 Sprinkle half of the topping over each dough braid. Bake the braids at 350F for 25-30 minutes. |
You may fill the braid with your favourite jams. They are great for breakfast and even for picnic.
That looks really good. I am going to have to make this one. Perhaps I can substitute this for the morning cheesecake!
I agree with David! That bread braid looks soo soft and delicious! I am so bookmarking this recipe 🙂
Hmmm! These just got on the list for next week, as well as the Nestle Toll House Crumbcake!
Hi David, Mia and Helen: I think you all like the braid bread because of the interesting shape. It was to me.
Suanne