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Raspberry Braid
Raspberry Braid

Before you jump to Raspberry Braid recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.

Healthy and balanced eating encourages a feeling of well being. Increasing our consumption of sensible foods while lowering the intake of unhealthy ones plays a role in a more balanced feeling. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it’s difficult to find healthy foods for snacks between meals. Shopping for snack foods can be a difficult task because you have so many options. Here are a handful of healthy snacks that you can use when you need an instant pick me up.

If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. Starting your day with a piece of whole grain bread toasted can give you that additional boost you need to get going. Chips and crackers produced from whole grains can be great for quick treats to eat on the go. Whole grains are generally better than processed grains found in white bread.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to raspberry braid recipe. To make raspberry braid you only need 11 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Raspberry Braid:
  1. Prepare 5 cup all-purpose flour
  2. Provide 1/2 cup sugar
  3. Use 1 1/2 tbsp active dry yeast
  4. Provide 1 tsp salt
  5. Take 1 tbsp orange rinds (fine)
  6. Prepare 1/2 tsp ground cinnamon
  7. Take 1 cup milk
  8. Get 1/2 cup orange juice
  9. You need 1/2 cup butter (softened)
  10. You need 2 large eggs
  11. Take 1 can Raspberry pie filling
Instructions to make Raspberry Braid:
  1. In a large bowl combine 2 cups of flour, sugar, yeast, salt, orange rind, and cinnamon.
  2. 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.
  3. Add eggs and 1 cup of flour, mix for another 2 minutes
  4. 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
  5. Divide dough in half for 2 loaves.
  6. Cut each half into 3 equal portions. Roll each to 20 6 inch rectangles.
  7. Spread raspberry filling evenly on all rectangles. Leaving an inch around the edges
  8. Roll each up tightly from the long edges so you end up with 20 inch rolls. Pinch ends to seal.
  9. 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
  10. Combine 1 egg yolk and 1 Tablespoon of milk. Brush the tops of the 2 loaves. (Not listed in the ingredients)
  11. Bake at 350°F for 30 minutes or until done. Remove from baking sheets and cool on wire rack.

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