Butter braid breads not only look impressive, but taste impressive as well. This easy to make, no-fail recipe is the perfect bake-ahead sweet bread.
Common in many cultures, braided breads add a decorative twist to a meal time staple. Over the years, braided breads have evolved to include both sweet and savory fillings, including fruit fillings like this raspberry butter braid. This two-loaf recipe easily feeds a crowd (that is, if you are willing to share), and keeps for three to five days at room temperature , making it a perfect choice for a sweet breakfast bread or a fruity dessert after any meal.
Skill Level
This bread is recommended for the advanced beginner level. While it helps if the baker is familiar with yeast breads, it would be a solid introductory recipe.
Ingredients
1 cup milk
1/2 cup butter, cut into small pieces
1/2 cup granulated sugar
1/2 teaspoon salt
1 envelope or 2.5 tsp. active dry yeast
1/4 cup warm water
1 large egg at room temperature and beaten slightly
4 cups unbleached all-purpose flour
3/4 raspberry filling, such as Solo brand
1 large egg, beaten with 2 tbsp. water
Equipment
2 Large Bowls
1 Small to Medium Saucepan
Plastic Wrap
2 Greased Cookie Sheets
Rolling Pin
Directions
Sprinkle yeast over 1/4 cup warm water in small bowl; stir to dissolve. Let stand 10 minutes at room temperature. Scald milk in heavy, medium saucepan. Add butter, sugar, and salt. Let stand until butter melts. Pour mixture into large bowl. Cool to 105 to 115 degrees.
While milk is cooling, grease two large cookie sheets and set aside. Lightly grease second large bowl and set aside.
Add yeast mixture and 1 beaten egg to milk mixture. Stir in flour, 1/2 cup at a time, to form a soft, slightly sticky dough. Turn out onto lightly floured counter and gently knead into a ball.
Place dough in greased bowl, cover with plastic wrap, and let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Turn dough out onto lightly floured work surface and knead until smooth, about two minutes. Divide dough in half. Divide each half into 3 pieces. Roll each piece out between hands and floured surface to 18 inch long rope. Using a rolling pin, roll each rope into a flat strip, about three inches in width, taking care not to roll too thin.
Spoon about 2 tablespoons of raspberry filling down the length of each strip. Fold dough over filling to seal in jam in the ropes.
Arrange the three ropes side-by-side on one of the cookie sheets. Braid ropes. Pinch ends together and tuck under loaf. Repeat process with remaining three ropes on second cookie sheet for second loaf. Cover each loaf with plastic wrap and let rise in warm draft-free area until nearly doubled in volume, about one hour.
Preheat oven to 350°F. Brush egg wash over loaves. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 20 - 25 minutes. Transfer to racks and cool. Top with your favorite cream cheese icing for an even more exquisite treat.
The copyright of the article Raspberry Butter Braid Bread in Breads & Muffins is owned by Annalise Kaylor. Permission to republish Raspberry Butter Braid Bread in print or online must be granted by the author in writing.
