25
Raspberry Braid
Water 1 cups
Beaten egg 1 med
Butter (softened) 2 tbsp
Castor sugar 1/4 cup
Salt 3/4 tsp
Strong white bread flour 3 3/4 cups
Fast action yeast 1 1/2 tsp
Use setting Dough
Method
Makes 2 braids.
1. Measure ingredients into a baking pan.
2. Insert baking pan securely into baking unit,
close lid.
3. Select dough setting.
4. Push start button.
5. When dough is ready remove dough from
pan and on a lightly floured surface divide
dough into half.
6. Roll each half into a 36 x 20 cm (14 x
18inch) rectangle.
7. Spread 3/8 cup raspberry jam lengthways
down centre third of each rectangle.
8. Make diagonal cuts from the outer edges
2.5cm (1inch) apart and 7.5cm (3 inches)
long.
9. Fold alternate strips of dough over filling.
10. Place on a greased baking sheets.
11. Brush with melted butter.
12. Let rise 30 minutes (until well risen).
13. Brush with an egg yolk and 1 tbsp water
mixture.
14. Combine until crumbly:
2 tbsp soft butter
2 tbsp brown sugar
1/4 ground almonds
1/8 cup flour
1 tsp nutmeg
15. Sprinkle half over each dough.
16. Bake in oven at 175°C for 35-35 minutes.