Best Almond Raspberry Braid Recipes

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RASPBERRY ALMOND BRAID



RASPBERRY ALMOND BRAID image

Categories     Bread     Nut     Breakfast     Bake

Yield 1 17 inch braid

Number Of Ingredients 12

1/4 cup blanched almonds
2 tablespoons sugar 1/2 cup Almond Butter Paste (recipe follows) at room temperature
5 tablespoons raspberry jam
Refrigerator Dough
1 large egg
1 tablespoon heavy cream
ALMOND BUTTER PASTE
1 cup blanched almonds
1/2 cup sugar
1 large egg white
2 tablespoons unsalted butter at room temperature
1 teaspoon almond extract

Steps:

  • Use the metal blade of a processor to process the almonds and sugar, turning the machine on and off or until the almonds are coarsley chopped. Set aside In a small bowl, stir the Almond Butter Paste with the raspberry jam. Set aside Divide the dough into 3 eqial parts. On a lightly floured surface, roll out each portion into an 18-by 31/2 - inch strip. Spoon 1/3rd of the reserved almond paste and raspberry mixture down the centre of each strip. Bring the long edges together and pinch tightly. Place strips side by side, seamed sides down, diagonally across a greased 17- by 14- inch baking sheet. Starting from the centre braid, braid the three strips, taking care not to stretch the dough and keeping the seams down. Pinch the ends together and tuck them under. Cover with oiled plastic wrap and let rise in a warm(75' to 80') until doubled. Preheat the oven to 350'. Mix the the egg and cream and brush the mixture over the braid. Sprinkle with the reserved almond and sugar. Bake for 35 to 40 minutes or until nicely browned Almond Butter Paste Bring 11/2 cups water to a bowl in a 1-quart saucepan over high heat. Add the almonds and simmer uncovered for 8 minuted. Drain and cool for 15 minutes Use the metal blade of a processor and process the almonds and sugar until smooth about 11/2 minutes, stopping once or twice toscrape down the bowl. Add the egg white and butter and process for 1 minute more. Add the almond extract and process for 15 seconds. Refrigerate, covered until needed; the paste will keep for up to 2 weeks

WHITE CHOCOLATE, RASPBERRY AND ALMOND BRAID



White Chocolate, Raspberry and Almond Braid image

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 16 servings.

Number Of Ingredients 6

2 cans (8 oz. each) refrigerated crescent dinner rolls
1/4 cup seedless raspberry jam
8 oz. almond paste, crumbled
1 pkg. (6 oz.) BAKER'S White Chocolate, chopped, divided
1 egg, lightly beaten
1/4 cup sliced almonds

Steps:

  • Preheat oven to 375°F. Unroll crescent roll dough. Place dough rectangles, long sides together, on greased baking sheet to form 15x12-inch rectangle. Press edges and perforations of dough together to seal.
  • Spread 6-inch-wide strip of jam down center of rectangle; sprinkle with almond paste and 3/4 cup of the chopped chocolate. Make cuts, 1-1/2 inches apart, along both long sides of rectangle up to filling, using small knife. Alternately fold strips of dough over filling. Brush top with egg; sprinkle with almonds.
  • Bake 25 to 30 min. or until golden brown. Cool 10 min. Melt remaining chocolate as directed on package; drizzle over braid. Let stand until chocolate is firm.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

ALMOND RASPBERRY BRAID



Almond Raspberry Braid image

Make and share this Almond Raspberry Braid recipe from Food.com.

Provided by Pinay0618

Categories     Healthy

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1/3 cup milk
1 (1/4 ounce) packet active dry yeast
1/4 cup warm water
1/2 cup sugar, plus 1 teaspoon
2 eggs
1/2 teaspoon salt
2 teaspoons grated lemon peel
1 teaspoon ground cardamom
3 cups bread flour
2/3 cup raspberry preserves
1 (7 ounce) box odense almond paste
1 egg white, room temperature

Steps:

  • Put butter and milk in a small dish and melt in microwave. Cool to luke-warm.
  • Add warm water (between 100-110°F) to a medium bowl. Note: Water that is too warm will kill the yeast so be careful. Sprinkle yeast and one teaspoon of sugar into water. Whisk until dissolved and let stand for 10 minutes or until bubbly and doubled in volume.
  • Add remaining 1/2 cup sugar, eggs, salt, lemon peel, cardamom and milk mixture to yeast. Whisk until will mixed.
  • Add flour, one cup at a time, mixing well between each cup. The dough is done when it pulls away from the side of the bowl and forms a ball.
  • Turn dough onto a floured work surface. Knead about 4 minutes or until dough feels soft and elastic.
  • Oil a bowl big enough to allow dough to double in size. Form the dough into a ball and place in bowl, turning once so the top is coated with oil.
  • Cover bowl with wax paper and a towel. Let rise for one hour or until dough is doubled in size.
  • Meanwhile, line a cookie sheet with parchment paper, or lightly grease it.
  • Punch down dough. Flour work surface and roll dough into a 10" X 14" rectangle. Transfer to the cookie sheet.
  • With the back of a knife, mark the dough lengthwise into three long 14" lanes of equal size.
  • For braiding strips, cut the two outer lanes into angled strips a little more than an inch wide. Tip: kitchen shears are easier for this step than a knife.
  • Spread the raspberry preserves down the center lane. Slice the Almond Paste into thin coins and lay over the preserves.
  • Braid the strips one side over the other, covering the raspberry and Almond Paste. Give a gentle pull to keep the braid neat. Cover braid with towel and let rise 40-60 minutes.
  • Preheat oven to 350°F, with rack in middle.
  • Whisk egg white with 1 teaspoon water and brush onto braid. Bake for 30 minutes or until golden brown and braid sounds hollow when tapped.

Nutrition Facts : Calories 396.1, Fat 12.2, SaturatedFat 4, Cholesterol 55.6, Sodium 182.5, Carbohydrate 64.3, Fiber 2.5, Sugar 28.2, Protein 8.1

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A perfect dessert for every occasion, an Almond Raspberry Braid is a classic dish that has been enjoyed for generations. With its flaky pastry, tart raspberry filling, and fragrant almond topping, the Almond Raspberry Braid is the ideal choice for anyone looking to indulge in a sweet treat. Popular for its ease of preparation, versatility, and delicious taste, this recipe is a must-try for anyone who loves a good dessert.

The History of Almond Raspberry Braid

The Almond Raspberry Braid has its roots in the French pastry tradition. The pastry chef Gaston Lenôtre is credited with creating this dessert in the 1960s. The Almond Raspberry Braid is a variation of the classic French pastry, the "galette des rois" (King's cake), which is traditionally served in France on Epiphany Day. The King's cake is made with puff pastry and filled with frangipane, a traditional almond filling.

The Ingredients and Method

The Almond Raspberry Braid recipe is a combination of simple and straightforward ingredients. These include all-purpose flour, salt, unsalted butter, active dry yeast, milk, sugar, egg, raspberry jam, almonds, powdered sugar, and vanilla extract. The pastry dough is prepared by combining the flour, salt, and butter, which are mixed until the mixture becomes crumbly. The yeast, milk, sugar, and egg are then added, and the dough is kneaded until smooth. Once the dough has risen, it is rolled out, and the raspberry jam is spread on top of it. Almonds are sprinkled on top of the jam, and the pastry is folded and braided into the desired shape.

Variations of Almond Raspberry Braid

While the classic Almond Raspberry Braid recipe is quite delicious on its own, there are also many variations that can be made to suit different tastes. Some bakers prefer to use different types of fruit or nuts to create their own flavor combinations. Some popular variations include using apricot jam instead of raspberry jam or using chopped pecans instead of almonds. Other bakers choose to add a drizzle of white chocolate or a sprinkling of toasted coconut on top of their Almond Raspberry Braid to add an extra layer of flavor.

How to Serve Almond Raspberry Braid

The Almond Raspberry Braid can be served in a variety of different ways, depending on the occasion. It can be served as a dessert, either warm or cold, with a dusting of powdered sugar on top. It can also be served as a breakfast or brunch dish, alongside a cup of hot coffee or tea. In addition, the Almond Raspberry Braid can be served as a snack, cut into smaller pieces and served at parties or other events.

Conclusion

In conclusion, the Almond Raspberry Braid is a classic dessert that is beloved by many. Its simplicity, versatility, and delicious taste make it the perfect dessert for all occasions. Whether you enjoy it as a dessert, breakfast, or snack, the Almond Raspberry Braid is sure to satisfy your sweet tooth. So why not try making it for yourself and experience the joy of this classic pastry?
Almond Raspberry braid is a type of pastry that is typically made by filling a braided dough with almond paste and raspberries each. This recipe has gained popularity over the years, as it provides a crunchy and soft texture with an exciting combination of almonds and raspberries. The dish looks as good as it tastes and is perfect for bakeries, restaurants, and at-home baking for breakfast, snack or dessert.

Tips for Making Almond Raspberry Braid Recipes

1. Use the right ingredients
Almond Paste
The primary ingredient in Almond Raspberry braid is almond paste. It is essential that you use Almond paste of the highest quality to get the best results in the final product. We recommend using Marzipan, which is different from almond filling, which is made with vegetable oil.
Raspberries
Another significant element of Almond Raspberry braid is raspberries. Make sure to use fresh, ripe raspberries for the stuffing. You can use either fresh raspberries or frozen ones, but if you use frozen berries, ensure that you thaw them before use.
Dough
The dough is the foundation of Almond Raspberry braid. Use a high-quality bread flour for the dough to get a crunchy crust and tender interior. The ingredients for the dough typically include sugar, salt, milk or water, yeast, and butter. 2. Proper Storage
Almond paste
Almond paste should be kept refrigerated, preferably in an airtight container or wrapped in plastic wrap.
Raspberries
Raspberries are highly perishable, and they need to be stored in the refrigerator. Before use, make sure to remove the raspberries from the refrigerator and allow them to come to room temperature.
Dough
Once the dough is made, it needs to be left to rise in a warm place until it doubles in size. You can either refrigerate the dough or freeze it once it has risen. If you're planning to use the dough in a couple of days, you can keep it in the refrigerator. For more extended storage, wrap the dough tightly in freezer wrap and freeze it up to two months. 3. Properly Prepare the Dough
Knead the Dough
The standard process for making Almond Raspberry braid includes making a dough, kneading it and then allowing it to rise. It is crucial to knead the dough well to get a firm texture. The kneading process releases gluten, which forms a structure that traps gas and eventually gives the dough its airy texture.
Allow Enough Time for Rising
It is recommended that you allow the dough to rise for at least 45 minutes. Depending on the temperature and humidity, the dough may take longer to rise. During this time, you should provide a warm and draft-free environment for optimal results.
Use an Egg Wash
Using an egg wash on the braided dough before baking gives the pastry a shiny and golden finish. Before baking, whisk an egg with a tablespoon of water, then brush the top of the braid generously. 4. Roll the Dough Correctly
Dough Thickness
Roll the dough to the appropriate thickness to get the right texture balance. Ideally, the dough should be thin enough to cook evenly but thick enough to handle the filling without it leaking.
Use a Rolling Pin
Using a rolling pin will help you roll the dough uniformly in preparation for stuffing. Make sure to flour the rolling pin and the work surface to prevent the dough from sticking.
Form the braid with ease
To braid the dough, cut slits along the sides and slits along the middle and overlap each strip over the filling. Cross the strips of dough over the filling by alternating each side until you've reached the end of the dough. 5. Incorporate Almond Paste and Raspberries
Almond Paste
Place the almond paste over the center of the rolled dough, leaving a substantial amount of space around the edges to allow for expansion. Spread the almond paste evenly, leaving about 1-inch border around.
Raspberries
After applying the almond paste to the rolled dough, add raspberries on top of the almond paste. Make sure not to use too many raspberries as they can leak and shift when rolling the pastry. 6. Baking the Pastry
Preheat the Oven
Preheat the oven to the required temperature after stuffing the dough. Typically, Almond Raspberry braid is baked at 375°F (190°C) for around 25-30 minutes, depending on the oven type and size.
Baking the Pastry
Bake the pastry until the edges turn golden brown and the fruit inside starts to bubble. After removing the pastry from the oven, allow it to cool for 10-15 minutes before slicing and serving.

Conclusion

Almond Raspberry braid is an excellent pastry that you can serve for breakfast, dessert or as a snack. The dough's tender texture and the filling's delicious flavors make a tasty combination. The recipe may seem intimidating, but if you follow the tips mentioned above, you can create an excellent Almond Raspberry braid every time. Keep your ingredients fresh, follow the dough preparation techniques, roll the dough correctly, and bake the pastry to perfection to achieve the delicious outcome.

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