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Raspberry Almond Braid

  • Expert
  • 2 braids, about 10 servings each
  • 10 hr 20 min
Baking Success Or Baking Mess


1/2 cup warm water (100° to 110°F)
1 (2-1/4 tsp.) package Fleischmann's® Traditional Yeast
1/2 cup warm milk (100° to 110°F)
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
1 egg
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3-1/2 to 4 cups bread flour
1-3/4 cups sliced almonds, divided
1/4 cup sugar
3 tablespoons butter OR margarine
1 egg
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
2/3 cup raspberry preserves
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract


Combine water and yeast in a large mixer bowl. Let stand 5 minutes to soften yeast. Stir in milk, sugar, shortening, salt, egg, vanilla, almond extract and 2 cups bread flour. Beat until smooth, about 2 minutes. Add remaining flour gradually until a soft dough forms. Turn out on floured surface and knead 8 to 10 minutes until smooth and elastic. Knead in 1 cup sliced almonds. Place in greased bowl, turning once to coat. Cover; let rise in a warm, draft-free place for 1 hour, or until double.

Prepare filling by blending remaining 3/4 cup almonds, sugar, butter, egg, vanilla and flour in a food processor or blender until a coarse paste forms. Set aside.

Divide dough in half; roll each into an 11 x 14-inch rectangle. Spread 1/2 of the almond filling down the middle third of each rectangle. Top each with 1/3 cup raspberry preserves.

Make 1-inch wide cuts on both sides of the dough up to the filling using a sharp knife. Fold each strip of dough over filling to resemble a braid. Place on greased baking sheet. Cover and let rise in a warm, draft-free place for about 45 minutes or almost double. Bake in a preheated 350°F oven for 30 to 35 minutes or until golden brown. Allow to cool for 10 minutes. To make glaze, combine all ingredients until well blended and drizzle over braids.

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