Almond Raspberry Braid

13 ingredients
1 steps

Ingredients

  • 4 tablespoons butter
  • 1/3 cup milk
  • 1 (1/4 ounce) packet active dry yeast
  • 1/4 cup warm water
  • 1/2 cup sugar, plus 1 teaspoon
  • 2 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons grated lemon peel
  • 1 teaspoon ground cardamom
  • 3 cups bread flour
  • 2/3 cup raspberry preserves
  • 1 (7 ounce) box odense almond paste
  • 1 egg white, room temperature

Directions

  1. 1
    ["Put butter and milk in a small dish and melt in microwave. Cool to luke-warm.", "Add warm water (between 100-110\u00b0F) to a medium bowl. Note: Water that is too warm will kill the yeast so be careful. Sprinkle yeast and one teaspoon of sugar into water. Whisk until dissolved and let stand for 10 minutes or until bubbly and doubled in volume.", "Add remaining 1/2 cup sugar, eggs, salt, lemon peel, cardamom and milk mixture to yeast. Whisk until will mixed.", "Add flour, one cup at a time, mixing well between each cup. The dough is done when it pulls away from the side of the bowl and forms a ball.", "Turn dough onto a floured work surface. Knead about 4 minutes or until dough feels soft and elastic.", "Oil a bowl big enough to allow dough to double in size. Form the dough into a ball and place in bowl, turning once so the top is coated with oil.", "Cover bowl with wax paper and a towel. Let rise for one hour or until dough is doubled in size.", "Meanwhile, line a cookie sheet with parchment paper, or lightly grease it.", "Punch down dough. Flour work surface and roll dough into a 10\" X 14\"" rectangle. Transfer to the cookie sheet.""

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