Raspberry Braid

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.



  • 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


  • 1/4 cup raspberry jam
  • 2 tablespoons butter, melted – cooled


  • 1 tablespoon butter, soft
  • 2 tablespoons white flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon nutmeg



Prepare the dough using the first 7 ingredients using your bread machine dough cycle setting.

_MG_7433_edited-1Roll 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.

_MG_7435_edited-1Fold alternate strips of dough over filling.
_MG_7437_edited-1Place 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.

_MG_7436_edited-1Use a fork to mix the topping ingredients together until the mixture is grainy like.
_MG_7438_edited-1Sprinkle 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.

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  1. David

    That looks really good. I am going to have to make this one. Perhaps I can substitute this for the morning cheesecake!

  2. Mia

    I agree with David! That bread braid looks soo soft and delicious! I am so bookmarking this recipe 🙂

  3. Helen

    Hmmm! These just got on the list for next week, as well as the Nestle Toll House Crumbcake!

  4. Suanne

    Hi David, Mia and Helen: I think you all like the braid bread because of the interesting shape. It was to me.

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