Fruit-Filled Braid Recipe
Ingredients
| Lukewarm water | 3/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| 2 envelopes dry yeast | ||
| Eggs | 2 , Well beaten | |
| Sugar | 1/3 Cup (16 tbs) | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| Salt | 2/3 Teaspoon | |
| Margarine | 1 1/3 Cup (16 tbs), chilled | |
Directions
Combine the water, sugar and yeast.
Let stand 10 minutes or until dissolved.
Add the eggs.
Sift the sugar, flour and salt together into a bowl.
Cut in the margarine with a pastry blender or shred into the dry ingredients on a medium grater and mix with a fork.
Make a well in the centre and add the yeast mixture.
Stir and knead in the bowl.
Cover with a damp cloth and chill for about 2 hours.
Divide the dough in half and roll each piece into a rectangle about 9 x 14 inches.
Transfer to two greased cooky sheets.
Spread Fruit Filling 3 inches wide down the centre of the rectangle.
Slash dough on either side from outside edge to filling in 1-inch strips.
Fold strips over jam alternating from side to side.
Cover and let rise in a warm place until light and puffy about 30 to 40 min utes.
Bake at 350F for 30 minutes.
If you wish, brush with corn syrup, then drizzle with thin almond-flavored butter icing and decorate with chopped nuts and cherries.
Let stand 10 minutes or until dissolved.
Add the eggs.
Sift the sugar, flour and salt together into a bowl.
Cut in the margarine with a pastry blender or shred into the dry ingredients on a medium grater and mix with a fork.
Make a well in the centre and add the yeast mixture.
Stir and knead in the bowl.
Cover with a damp cloth and chill for about 2 hours.
Divide the dough in half and roll each piece into a rectangle about 9 x 14 inches.
Transfer to two greased cooky sheets.
Spread Fruit Filling 3 inches wide down the centre of the rectangle.
Slash dough on either side from outside edge to filling in 1-inch strips.
Fold strips over jam alternating from side to side.
Cover and let rise in a warm place until light and puffy about 30 to 40 min utes.
Bake at 350F for 30 minutes.
If you wish, brush with corn syrup, then drizzle with thin almond-flavored butter icing and decorate with chopped nuts and cherries.
Chef
