holiday breakfast braid

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 16  Prep: 30m  Cook: 30m  

"At Sarah Miller's house in Wauconda, Washington, this fruity braid rounds out her Christmas morning menu. 'I always serve it at breakfast on December 25,' she pens. 'Slathered with orange butter, the bread is just delicious.'"

7

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 teaspoon grated orange peel 1/2 teaspoon grated orange peel
•   1/2 cup chopped mixed candied fruit 1/2 cup chopped mixed candied fruit
•   2 teaspoons all-purpose flour 2 teaspoons all-purpose flour
•   1 teaspoon salt 1 teaspoon salt
•   1/3 cup butter or margarine, softened 1/3 cup butter or margarine, softened
•   1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
•   ORANGE BUTTER: ORANGE BUTTER:
•   2 tablespoons sugar 2 tablespoons sugar
•   1/2 cup warm milk (110 to 115 degrees F) 1/2 cup warm milk (110 to 115 degrees F)
•   1/4 cup butter or margarine, softened 1/4 cup butter or margarine, softened
•   1/4 cup warm water (105 degrees to 115 degrees) 1/4 cup warm water (105 degrees to 115 degrees)
•   1 teaspoon grated orange peel 1 teaspoon grated orange peel
•   3/4 teaspoon almond extract 3/4 teaspoon almond extract
•   2 eggs, beaten 2 eggs, beaten
•   3 1/2 cups all-purpose flour 3 1/2 cups all-purpose flour
•   1/2 cup butter (no substitutes), softened 1/2 cup butter (no substitutes), softened
•   1/2 cup chopped almonds 1/2 cup chopped almonds
•   1 (.25 ounce) package active dry yeast 1 (.25 ounce) package active dry yeast
•   1 teaspoon grated orange peel 1 teaspoon grated orange peel
•   1/3 cup sugar 1/3 cup sugar
•   2 tablespoons confectioners' sugar 2 tablespoons confectioners' sugar
•   FILLING: FILLING:
•   1/8 teaspoon ground mace 1/8 teaspoon ground mace

Instructions

1. 1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt, orange peel, cardamom, mace and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
   2. Meanwhile, for filling, in a small mixing bowl, combine the butter, sugar, extract and orange peel; set aside. Toss the fruit and almonds with flour; set aside.
   3. Punch dough down. Turn onto a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Spread filling to within 1/2 in. of edges; sprinkle with fruit mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. With a sharp knife, cut roll in half lengthwise. Place on a greased baking sheet; gently twist the ropes together cut side up. Coil into a circle; tuck ends under. Cover and let rise until doubled, about 1 hour.
   4. Bake at 325 degrees F for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. In a mixing bowl, combine orange butter ingredients. Refrigerate until serving. Serve with coffee cake.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!