RASPBERRY BREAKFAST BRAID

Raspberry Breakfast Braid image

Provided by Chef mariajane

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 cups packaged baking mix
3 ounces cream cheese (1/3 of 250g package)
1/4 cup butter or 1/4 cup margarine
1/3 cup milk
1/2 cup smuckers raspberry jam
1/2 cup icing sugar
1/4 teaspoon almond extract
2 -3 teaspoons milk

Steps:

CAKE:
preheat oven to 425°F Grease a baking sheet.
In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto lightly floured surface and knead 10-12 times. Roll dough into a 12x9 rectangle. Turn onto prepared baking sheet. Spread jam lengthwise down center 1/3 of dough. Make 2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.
Bake in center of preheated oven 12-15 minutes or until lightly browned.
GLAZE:.
Combine all glaze ingredients, add enough milk for desired drizzling consistency. Drizzle over coffee cake.
TIPS:.
Replace Raspberry jam with your favorite jam.

Nutrition Facts : Calories 316.7, Fat 14.8, SaturatedFat 7.2, Cholesterol 29.2, Sodium 420.8, Carbohydrate 42.5, Fiber 0.9, Sugar 21.1, Protein 3.7