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berry braided bread
berry braided bread Recipe Type : Breakfast Author: Heather Kinnaird Prep time: 1 hour 45 mins Cook time: 25 mins Total time: 2 hours 10 mins Serves: 8 servings
Author
Aubrey Cota
Ingredients
2 ¼
cups
flour
1
envelope active dry yeast
1
Tbsp
granulated sugar
1
tsp
cinnamon
½
tsp
salt
¾
cup
milk
warmed to 110 degrees
2
Tbsp
butter
melted
1
egg
for the filling -
4
Tbsp
butter
very soft
¼
cup
granulated sugar
2
tsp
cinnamon
1
cup
of raspberries
1
cup
of blackberries
powdered sugar for dusting
Instructions
whisk together the flour, yeast, sugar, cinnamon, and salt - set aside
whisk together the milk, butter, and egg
pour the wet ingredients over the dry, stir to combine
on a well floured surface knead the dough (or use the dough hook of a stand mixer) until you have a soft, smooth ball
place the ball in an oiled bowl, cover, and let rise for 1 hour - or until doubled
while the dough is rising, cream together the butter sugar, and cinnamon for the filling
once risen, roll the dough into a rectangle about 1/4 inch thick
spread the filling over the dough, leaving a small border around the edges
gently press berries into the filling, and roll dough from the long side (similar to cinnamon rolls).
cut the dough down the center, stopping about 1 inch from the end, forming a v (you want the two ropes connected at the top)
flip both sides of the 'V" so the cut side faces up, and then braid until you reach the end
press to seal the end, form into a circle, and carefully place in a well greased cast iron skillet
cover and let rise 30 minutes
bake your braided bread at 375 degrees for 25 minutes
cool slightly, and then dust with powdered sugar