Best Raspberry Almond Braid Recipes

RASPBERRY ALMOND BRAID

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

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.

ALMOND RASPBERRY BRAID

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.