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Raspberry Breakfast Braid

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Raspberry Breakfast Braid

This breakfast sweet is being served, during the month of July, while raspberries are in peak season, as our fourth course when serving a savory entreé.   The recipe takes about 20-25 minutes to make, but the results are delicious and our guests at The Carriage House Inn Bed and Breakfast have asked for more, plus a copy of the recipe.  I think you could make this using any fruit preserve–strawberry, blackberry, fig or peach.  Have fun with it…..experiment!

Ingredients:

  • 2 cups packaged baking mix
  • 3 ounces cream cheese
  • 1/4 cup butter (cold)
  • 1/3 cup milk
  • non-stick cooking spray
  • 1/2 cup red raspberry preserves
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoons milk

Directions:

Heat oven to 350°F.  Place baking mix in medium bowl.  Cut in cream cheese and butter until mixture resembles coarse crumbs.  Stir in milk.  Turn dough onto a lightly floured surface; knead lightly 10-12 times.

Spray a baking sheet with non-stick cooking spray.  Roll dough into a 12×8-inch rectangle.  Place on prepared baking sheet.  Spread preserves lengthwise down the center 1/3 of dough.  Make 2 1/2-inch cuts at 1-inch intervals on long sides.  Fold strips over preserves in a criss-cross fashion.

Bake 12-15 minutes or until lightly browned.

Combine powdered sugar, almond and vanilla extracts.  Add enough milk for desired drizzling consistency.  Drizzle over coffee cake.

Serves 10-12.