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Quick Coffee Braid Recipe
|Refrigerated crescent rolls||8 Ounce (1 Package)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Pineapple/Peach/apricot preserves||3 Tablespoon|
|Finely shredded lemon peel||1 1⁄2 Teaspoon|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
Serving size: Complete recipe
Calories 2385 Calories from Fat 1482
% Daily Value*
Total Fat 165 g254.4%
Saturated Fat 24.5 g122.3%
Trans Fat 0 g
Cholesterol 338.2 mg
Sodium 1174.5 mg48.9%
Total Carbohydrates 175 g58.4%
Dietary Fiber 24.6 g98.4%
Sugars 110.7 g
Protein 61 g121.5%
Vitamin A 15% Vitamin C 53.7%
Calcium 36.1% Iron 47.9%
*Based on a 2000 Calorie diet
Separate dough into 4 rectangles.
Place on baking sheet, overlapping edges to form a 13x7-inch rectangle.
Press edges and perforations together to seal.
Mix nuts raisins, preserves, and 1/2 teaspoon of the lemon peel.
Spread in a 2-inch-wide strip lengthwise down center of dough.
Make cuts 2 inches apart on each side of rectangle from outside edges just to edge of filling.
Fold strips atop filling, alternating strips from opposite sides to give braided appearance.
Fold ends under.
Bake in 375° oven 15 to 20 minutes.
Mix sugar and milk.
Drizzle over bread.
Top with remaining peel.