Best 4 Raspberry Breakfast Braid Recipes
Indulge in a delightful morning treat with our Raspberry Breakfast Braid, a delectable pastry that combines the vibrant flavors of raspberries with a tender and flaky crust. This braid is not only visually stunning but also a sensory delight, sure to elevate your breakfast or brunch experience.
For those with dietary restrictions, we offer variations to suit your needs, including a vegan version that replaces butter and eggs with plant-based alternatives, and a gluten-free option that uses almond flour and gluten-free flour. Each variation maintains the same level of flavor and texture, ensuring everyone can savor this delightful braid.
In addition to the classic Raspberry Breakfast Braid, we present two additional flavor-packed variations. The Blueberry Lemon Breakfast Braid bursts with the tangy sweetness of blueberries and a hint of citrus, while the Apple Cinnamon Breakfast Braid combines the classic flavors of apples and cinnamon for a warm and comforting twist.
Each braid is crafted with love and attention to detail, using fresh ingredients and simple techniques that yield extraordinary results. Whether you prefer the classic raspberry filling or one of the delectable variations, these braids promise a delightful start to your day. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds dancing with joy.
RASPBERRY BRAID
This has been in my recipe box so long I have no idea where it originated, but the card is so battered (literally :o) that you can tell it's a real favorite. It starts with easy packaged biscuit mix and makes a beautiful breakfast, brunch, or gift. The finished braid looks much more difficult than it is and is always well received. You can change the jam to whatever flavor you prefer (someday I want to try it with a cheese danish filling, too...mmmm!)
Provided by winkki
Categories Breads
Time 30m
Yield 1 braid
Number Of Ingredients 6
Steps:
- Cut cream cheese and butter into biscuit mix until crumbly.
- Add in milk; blend.
- Turn out onto lightly floured surface and knead 8-10 times.
- Roll dough out to 8"x12" rectangle (waxed paper works well underneath, esp for next step) Turn onto greased baking sheet (remove the paper!) Spread jam down the center of the dough.
- Make 2-1/2" cuts at 1" intervals in from each long edge (like fringe going down the long sides) Fold strips in over filling, overlapping as needed.
- Bake at 425 for 12-15 min.
- Cool slightly.
- Combine powdered sugar with enough rum or milk to achieve drizzling consistency (approx 1-1/2 to 2 T) and drizzle over the top of the braid.
Nutrition Facts : Calories 2694.5, Fat 115.8, SaturatedFat 59.2, Cholesterol 231.7, Sodium 3733.2, Carbohydrate 387.7, Fiber 6.8, Sugar 223.3, Protein 29.4
RASPBERRY BUTTER BRAIDS
Looking for an eye-catching sweet bread to give as a gift? With tender, raspberry-filled layers, this lovely, two-loaf recipe is sure to impress.-Robin Stout, Amherstview, Ontario
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (15 slices each).
Number Of Ingredients 17
Steps:
- 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. , 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., Punch dough down. Turn onto a lightly floured surface; divide dough in half. On greased baking sheets, 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. , Preheat oven to 350°. Beat egg and water; brush over loaves. Bake 20-25 minutes or until golden brown. Transfer to wire racks., For glaze, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves.
Nutrition Facts : Calories 163 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 81mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
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
RASPBERRY BREAD
This is a wonderful bread machine recipe that I made up when my husband accidentally bought a lot of extra yogurt that needed to be used up. The flavor of yogurt can be changed to match your personal preference.
Provided by COYOOOOOTE
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer's instructions.
- Set the machine to basic cycle for a 2-pound loaf. Add water in 1-teaspoon increments if dough is too dry after first kneading period.
- Cool finished bread on a wire rack for 20 minutes before slicing.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 31.7 g, Cholesterol 0.5 mg, Fat 4.2 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 209 mg, Sugar 4.3 g
Tips:
- Use fresh raspberries. Fresh raspberries have the best flavor and texture. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them completely before using.
- Don't overwork the dough. Overworking the dough will make it tough. Mix the ingredients just until they come together.
- Let the dough rise in a warm place. This will help the dough to rise properly and produce a light and airy braid.
- Brush the braid with melted butter before baking. This will help the braid to brown and give it a golden crust.
- Serve the braid warm or at room temperature. The braid is best when it is fresh out of the oven, but it can also be served at room temperature.
Conclusion:
Raspberry breakfast braid is a delicious and easy-to-make pastry that is perfect for a special breakfast or brunch. With its flaky crust, sweet raspberry filling, and hint of vanilla, this braid is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this raspberry breakfast braid a try.
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