Raspberry Almond Braid
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.
Ingredients
Dough:
- 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
Filling:
- 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
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
Method
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.
