Raspberry Butter Braids

Name: Raspberry Butter Braids
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm 2% milk (110° to 115°); 1/2 cup butter, cubed; 1/2 cup sugar; 1 egg; 1/2 teaspoon salt; 4 to 4-1/2 cups all-purpose flour; 3/4 cup seedless raspberry jam; 1 egg; 2 tablespoons water; 1-1/4 cups confectioners' sugar; 1/4 cup butter, melted; 1/2 teaspoon vanilla extract; 2 to 3 teaspoons water

15 ingredients

6 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup butter, cubed
1/2 cup sugar
1 egg
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
1 egg
2 tablespoons water
1-1/4 cups confectioners' sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 to 3 teaspoons water

Directions

1

In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Turn onto a lightly floured surface; divide dough in half. On greased
4

, roll each portion into a 14x12-in. rectangle. Cut each rectangle into three 14x4-in. strips. Spoon 2 tablespoons jam down the center of each strip. Bring long edges together over filling; pinch to seal. Braid three strips together; pinch ends to seal and tuck under. Repeat with the remaining strips. Cover and let rise until doubled, about 45 minutes.
5

Preheat oven to 350°. Beat egg and water; brush over loaves. Bake 20-25 minutes or until golden brown. Transfer to wire racks.
6

For glaze, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves.