raspberry braid

Ingredients raspberry braid

5 cup all-purpose flour
1/2 cup sugar
1 1/2 tbsp active dry yeast
1 tsp salt
1 tbsp orange rinds (fine)
1/2 tsp ground cinnamon
1 cup milk
1/2 cup orange juice
1/2 cup butter (softened)
2 large eggs
1 can Raspberry pie filling

how to make raspberry braid

In a large bowl combine 2 cups of flour, sugar, yeast, salt, orange rind, and cinnamon.

In a pot heat milk, orange juice, and butter until 120° to 130°F. Add in to dry ingredients and mix for 2 minutes at medium speed.

Add eggs and 1 cup of flour, mix for another 2 minutes

Add the remaining flour and knead until you have a nice soft dough. It may be necessary to add a little more flour if dough is to sticky

Divide dough in half for 2 loaves.

Cut each half into 3 equal portions. Roll each to 20 6 inch rectangles.

Spread raspberry filling evenly on all rectangles. Leaving an inch around the edges

Roll each up tightly from the long edges so you end up with 20 inch rolls. Pinch ends to seal.

Braid rolls and place on greased baking sheets. Cover with a damp dish towel, and let rise until doubled (about an hour). I warm oven to 100°F, then shut oven off leaving the light on and let them rise in there

Combine 1 egg yolk and 1 Tablespoon of milk. Brush the tops of the 2 loaves. (Not listed in the ingredients)

Bake at 350°F for 30 minutes or until done. Remove from baking sheets and cool on wire rack.