Quick Coffee Braid Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Refrigerated crescent rolls8 Ounce (1 Package)
 Chopped walnuts3⁄4 Cup (12 tbs)
 Raisins1⁄4 Cup (4 tbs)
 Pineapple/Peach/apricot preserves3 Tablespoon
 Finely shredded lemon peel1 1⁄2 Teaspoon
 Powdered sugar1⁄2 Cup (8 tbs), sifted
 Milk2 Teaspoon

Nutrition Facts

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

Directions

Preheat oven to 375°.
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.
Quantcast