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Fruit-Filled Braid Recipe
|Lukewarm water||3⁄4 Cup (12 tbs)|
|Dry yeast||1⁄2 Ounce (2 Envelopes)|
|Eggs||2 , well beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||4 1⁄2 Cup (72 tbs)|
|Margarine||1 1⁄3 Cup (21.33 tbs), chilled|
Serving size: Complete recipe
Calories 4592 Calories from Fat 2204
% Daily Value*
Total Fat 248 g381.7%
Saturated Fat 45.2 g226.1%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 1538.4 mg64.1%
Total Carbohydrates 514 g171.4%
Dietary Fiber 18.2 g72.7%
Sugars 78.9 g
Protein 77 g153.5%
Vitamin A 216.7% Vitamin C 0.55%
Calcium 16.2% Iron 168.3%
*Based on a 2000 Calorie diet
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.