Raspberry Butter Braid
I saw this recipe wandering around a few different feeds that I subscribe to. I seem to have tracked its original location to zesteasy.com, which is a fun blog with lots of interesting recipes, photos, and promotions.
I had a little trouble keeping the jam in the bread tube while it was baking. Most of it creeped out through the seams. I think next time I’ll wet with some water and crimp both sides (with a fork) for a pretty braid. The husband rated it “good, not great, with great points deducted” for oozing of jelly onto the baking sheet. He did like the glaze I made up mixed with the jelly though.
I cheated and used the bread machine (mixed all the dough ingredients and set the monster to dough, worked fine for me!) but here is the original recipe, which includes the hand done method (for all of you strong folk.)
Ingredients:
- 1 cup milk
1/2 cup butter, cut into pieces
1/2 cup sugar
1/2 teaspoon salt
1 envelope dry yeast
1/4 cup warm water
1 large egg, beaten to blend, room temperature
4 cups (about) unbleached all-purpose flour (you might need less - I needed all of it because it was so humid yesterday)
3/4 cup raspberry jam (or other filling of your choice)
1 large egg, beaten with 2 tbsp. water
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. Sprinkle yeast over 1/4 cup warm water in small bowl; stir to dissolve. Let stand 10 minutes at room temperature. Add yeast mixture and 1 beaten egg to milk mixture. Here is where I deviated. I scalded the milk, and let it cool, and then dumped everything, through 3 1/2 c. flour, into the bread machine. I had to add another half cup of flour because it was still so runny.
Stir in enough flour, 1/2 cup at a time, to form soft, slightly sticky dough. Lightly grease large bowl. Add dough, turning to coat. Cover bowl with kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Grease two heavy large cookie sheets. Turn dough out onto lightly floured work surface and knead until smooth, 2 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 flat, into about, a 3 inch wide strip.
Spoon about 2 tablespoons of jam (or filling of your choice) down the length of each strip. Fold dough over filling to seal in jam in the ropes. You can brush the edges of the dough with a bit of water to help seal the dough.
Arrange 3 ropes side by side on 1 prepared sheet. Braid ropes (it helps to start in the middle and work your way out.) Pinch ends together and tuck under loaf. Repeat process with remaining 3 ropes on second cookie sheet for second loaf. Cover each loaf with kitchen towel and let rise in warm draft-free area until almost doubled in volume, about 1 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.
I glazed mine with a combination of about 2 Tbs melted butter, 1/2 tsp of vanilla, a pinch of salt, about a Tbs of milk, and about 3/4 c. powdered sugar. Mix until it looks like icing and your husband lets you take pictures of him looking like this and does not care.
