Last week, the boy wanted to make something special for breakfast. I am all for that, so I said “bake away”. So he did.
He made Raspberry Cream Cheese Braid…only not.
In your mixing bowl, mix water, yeast, sugar and flour.
This is going to make a ‘starter’ of sorts.
Cover it and set it aside till bubbly and active. About 10-15 minutes.
Make sure your egg is at room temperature. If it isn’t, then stick it in your microwave for about 10 seconds.
Add the rest of your ingredients and knead till soft and pliable, but not sticky.
This is the secret to a soft, tender dough.
This sweet dough is great for just about anything you want. Monkey bread, sweet glazed braids, hot cross buns, etc.
Put your dough into a lightly greased bowl. Cover with plastic wrap and raise till doubled.
Mix up the filling while you are waiting for the dough to rise.
Ever wonder what the girl does while the boy and I are in the kitchen? why we have little Cinderella sweeping the mud room, and vacuuming the living room, of course.
When she is finished with that, and IF she has something to wear, she can go to the ball.
Roll out your dough in a rectanglish shape.
Put your filling down the center, and cut strips along the side.
Lay the end pieces over the filling, then begin to criss cross the strips over the filling till you are finished.
Raise, then bake for 32-36 minutes at 350º. Let it cool for 15 minutes before glazing and slicing and eating.
If you can wait that long.
Raspberry Cream Cheese Braid…only not
- 2 tsp. instant yeast
- ¼ c. warm water
- ¼ c. sugar
- 3 c. unbleached pastry flour
- 6 tbsp. sour cream or yogurt
- 6 tbsp. butter
- 1 ¼ tsp. salt
- 1 large egg
- ¼ tsp. lemon oil (we used orange oil)
In your mixing bowl, combine yeast, water 1 tsp. of the sugar and ½ c. of the flour. Cover with plastic wrap and set aside till bubbly and very active.
Stir in remaining dough ingredients and knead till soft. Put dough in a lightly greased bowl. Cover and let raise till doubled. About 45 minutes.
To make filling, take ½ c. butter, 1 c. brown sugar and 1 c. chopped pecans. Mix with spoon till paste forms.
Gently deflate the dough and divide in half. Roll each half into a 15×10-inch rectangle and place each onto a parchment lined baking sheet. Spread half the filing down the center of each and cut 2½ inch cuts every 3/4 inch down both sides of the filling. Fold ends over filling, then pull pull the cut strips up and over, alternating sides.
Cover and let them rise for 30-45 minutes, until they are puffy looking. Bake braids for 32-36 minutes, until they are golden brown. Let cool for 15 minutes before slicing.
We added a glaze. I like adding a glaze. I’m a glazie kind of gal.