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Fruit-Filled Braid

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Ingredients
  Lukewarm water 3⁄4 Cup (12 tbs)
  Sugar 2 Teaspoon
  Dry yeast 1⁄2 Ounce (2 Envelopes)
  Eggs 2 , well beaten
  Sugar 1⁄3 Cup (5.33 tbs)
  Sifted all purpose flour 4 1⁄2 Cup (72 tbs)
  Salt 2⁄3 Teaspoon
  Margarine 1 1⁄3 Cup (21.33 tbs), chilled
Directions

Combine the water, sugar and yeast.
Let stand 10 minutes or until dissolved.
Add the eggs.
Sift the sugar, flour and salt together into a bowl.
Cut in the margarine with a pastry blender or shred into the dry ingredients on a medium grater and mix with a fork.
Make a well in the centre and add the yeast mixture.
Stir and knead in the bowl.
Cover with a damp cloth and chill for about 2 hours.
Divide the dough in half and roll each piece into a rectangle about 9 x 14 inches.
Transfer to two greased cooky sheets.
Spread Fruit Filling 3 inches wide down the centre of the rectangle.
Slash dough on either side from outside edge to filling in 1-inch strips.
Fold strips over jam alternating from side to side.
Cover and let rise in a warm place until light and puffy about 30 to 40 min utes.
Bake at 350F for 30 minutes.
If you wish, brush with corn syrup, then drizzle with thin almond-flavored butter icing and decorate with chopped nuts and cherries.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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