RASPBERRY BREAKFAST BRAID
We like using blackberries, marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. -Tressa Nicholls, Sandy, Oregon
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place biscuit mix in a large bowl. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., On a greased baking sheet, roll dough into an 18x12-in. rectangle. Spoon raspberries down center third of dough; sprinkle with sugar., On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at 1 end, fold alternating strips at an angle across raspberries; seal ends. , Bake until golden brown, 15-20 minutes. Remove to a wire rack to cool slightly. In a microwave-safe dish, microwave frosting on high until it reaches desired consistency, 5-10 seconds; drizzle over pastry.
Nutrition Facts : Calories 185 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 319mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND RASPBERRY BRAID
Make and share this Almond Raspberry Braid recipe from Food.com.
Provided by Pinay0618
Categories Healthy
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Put butter and milk in a small dish and melt in microwave. Cool to luke-warm.
- Add warm water (between 100-110°F) 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.
- With the back of a knife, mark the dough lengthwise into three long 14" lanes of equal size.
- For braiding strips, cut the two outer lanes into angled strips a little more than an inch wide. Tip: kitchen shears are easier for this step than a knife.
- Spread the raspberry preserves down the center lane. Slice the Almond Paste into thin coins and lay over the preserves.
- Braid the strips one side over the other, covering the raspberry and Almond Paste. Give a gentle pull to keep the braid neat. Cover braid with towel and let rise 40-60 minutes.
- Preheat oven to 350°F, with rack in middle.
- Whisk egg white with 1 teaspoon water and brush onto braid. Bake for 30 minutes or until golden brown and braid sounds hollow when tapped.
Nutrition Facts : Calories 396.1, Fat 12.2, SaturatedFat 4, Cholesterol 55.6, Sodium 182.5, Carbohydrate 64.3, Fiber 2.5, Sugar 28.2, Protein 8.1
RASPBERRY BREAKFAST BRAID
This is just an excellent menu item for those brunches - very tasty - another great recipe from Smuckers!!
Provided by Chef mariajane
Categories Breakfast
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- CAKE:
- preheat oven to 425°F Grease a baking sheet.
- In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto lightly floured surface and knead 10-12 times. Roll dough into a 12x9 rectangle. Turn onto prepared baking sheet. Spread jam lengthwise down center 1/3 of dough. Make 2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.
- Bake in center of preheated oven 12-15 minutes or until lightly browned.
- GLAZE:.
- Combine all glaze ingredients, add enough milk for desired drizzling consistency. Drizzle over coffee cake.
- TIPS:.
- Replace Raspberry jam with your favorite jam.
Nutrition Facts : Calories 316.7, Fat 14.8, SaturatedFat 7.2, Cholesterol 29.2, Sodium 420.8, Carbohydrate 42.5, Fiber 0.9, Sugar 21.1, Protein 3.7
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