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Raspberry Braid

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“This has been in my recipe box so long I have no idea where it originated, but the card is so battered (literally :o) that you can tell it's a real favorite. It starts with easy packaged biscuit mix and makes a beautiful breakfast, brunch, or gift. The finished braid looks much more difficult than it is and is always well received. You can change the jam to whatever flavor you prefer (someday I want to try it with a cheese danish filling, too...mmmm!)”
READY IN:
30mins
YIELD:
1 braid
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cream cheese and butter into biscuit mix until crumbly.
  2. Add in milk; blend.
  3. Turn out onto lightly floured surface and knead 8-10 times.
  4. Roll dough out to 8"x12" rectangle (waxed paper works well underneath, esp for next step) Turn onto greased baking sheet (remove the paper!) Spread jam down the center of the dough.
  5. Make 2-1/2" cuts at 1" intervals in from each long edge (like fringe going down the long sides) Fold strips in over filling, overlapping as needed.
  6. Bake at 425 for 12-15 min.
  7. Cool slightly.
  8. Combine powdered sugar with enough rum or milk to achieve drizzling consistency (approx 1-1/2 to 2 T) and drizzle over the top of the braid.

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