Search

Recipes

Baking Basics

Products

Contact Us

Raspberry Almond Braid

Pretty and delicious!

Raspberry Almond Braid

Print Recipe

Yield

2 braids, about 10 servings each

Difficulty

Advanced

Prep Time

1:00

Bake Time

30 to 35 minutes

Rise Time

1 hour, 45 minutes

Right arrow icon

Ingredients

  • Dough
  • 1/2 cup warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) package Fleischmann's® Active Dry Yeast
  • 1/2 cup warm milk (100° to 110°F)
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1 teaspoon salt
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 3-1/2 to 4 cups bread flour
  • 1-3/4 cups sliced almonds, divided
  • Filling
  • 1/4 cup sugar
  • 3 tablespoons butter OR margarine
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • 2/3 cup raspberry preserves
  • Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon almond extract

Directions

  1. Combine water and yeast in a large mixer bowl. Let stand 5 minutes to soften yeast. Stir in milk, sugar, shortening, salt, egg, vanilla, almond extract and 2 cups bread flour. Beat until smooth, about 2 minutes. Add remaining flour gradually until a soft dough forms. Turn out on floured surface and knead 8 to 10 minutes until smooth and elastic. Knead in 1 cup sliced almonds. Place in greased bowl, turning once to coat. Cover; let rise in a warm, draft-free place for 1 hour, or until double.
  2. Prepare filling by blending remaining 3/4 cup almonds, sugar, butter, egg, vanilla and flour in a food processor or blender until a coarse paste forms. Set aside.
  3. Divide dough in half; roll each into an 11 x 14-inch rectangle. Spread 1/2 of the almond filling down the middle third of each rectangle. Top each with 1/3 cup raspberry preserves.
  4. Make 1-inch wide cuts on both sides of the dough up to the filling using a sharp knife. Fold each strip of dough over filling to resemble a braid. Place on greased baking sheet. Cover and let rise in a warm, draft-free place for about 45 minutes or almost double. Bake in a preheated 350°F oven for 30 to 35 minutes or until golden brown. Allow to cool for 10 minutes. To make glaze, combine all ingredients until well blended and drizzle over braids.

Yeast 101

Tips & Tricks

Techniques & How‑Tos
←
Previous Recipe
Next Recipe
→

you may also like

Rhubarb Poke A Dot Coffee Cake

Raspberry Lemonade Coffee Cake

Blueberries and Cream Coffee Cake Pizza