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Before you jump to Raspberry Braid recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.
Enjoying healthy foods can make all the difference in the way we feel. We have a tendency to feel way less gross after we increase our consumption of healthy foods and decrease our consumption of unhealthy foods. A salad tends to make us feel much better than a piece of pizza (physically anyway). This can be a problem, nevertheless, when it comes to eating between meals. You can spend several hours at the grocery store searching for the right snack foods to make you feel healthy. Here are some healthy snacks which you can use when you need an instant pick me up.
Whole grain meals are an superb choice for a fast balanced snack. A bit of whole wheat toast, as an example is a great snack in the morning. When you require a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than highly processed grains found in white bread.
You can find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to raspberry braid recipe. You can have raspberry braid using 11 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Raspberry Braid:
- Get all-purpose flour
- Take sugar
- Use active dry yeast
- Provide salt
- Prepare orange rinds (fine)
- Get ground cinnamon
- Use milk
- Provide orange juice
- Take butter (softened)
- Provide eggs
- Get Raspberry pie filling
Instructions to make Raspberry Braid:
- In a large bowl combine 2 cups of flour, sugar, yeast, salt, orange rind, and cinnamon.
- In a pot heat milk, orange juice, and butter until 120° to 130°F. Add in to dry ingredients and mix for 2 minutes at medium speed.
- Add eggs and 1 cup of flour, mix for another 2 minutes
- Add the remaining flour and knead until you have a nice soft dough. It may be necessary to add a little more flour if dough is to sticky
- Divide dough in half for 2 loaves.
- Cut each half into 3 equal portions. Roll each to 20 6 inch rectangles.
- Spread raspberry filling evenly on all rectangles. Leaving an inch around the edges
- Roll each up tightly from the long edges so you end up with 20 inch rolls. Pinch ends to seal.
- Braid rolls and place on greased baking sheets. Cover with a damp dish towel, and let rise until doubled (about an hour). I warm oven to 100°F, then shut oven off leaving the light on and let them rise in there
- Combine 1 egg yolk and 1 Tablespoon of milk. Brush the tops of the 2 loaves. (Not listed in the ingredients)
- Bake at 350°F for 30 minutes or until done. Remove from baking sheets and cool on wire rack.
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