Raspberry Braided Bread Recipe

This braided bread recipe has a filling of raspberry jam and cream cheese. Here’s how to braid bread and make this showstopper, perfect for brunch or book club.

Raspberry braided bread recipe | How to braid bread | Braided bread with filling | Braided sweet bread

This recipe was reprinted with permission from Holiday and Celebration Bread in Five Minutes a Day by Zoë François and  Jeff Hertzberg.

How gorgeous is this braided bread? This one’s not our own recipe: it’s from our friend Zoë François. She’s behind the Artisan Bread in 5 Minutes Per Day cookbooks and a true badass baker. If you don’t follow Zoë, check out her Instagram where she’s always baking up picture perfect treats. This braided bread recipe is from her new book, all about holiday and celebration breads! This one is filled with raspberry jam and cream cheese, and it’s a stunner. We had no idea how to braid bread, but with the tutorial from Zoë’s book, it wasn’t as hard as we thought! This braided bread in particular is perfect for a fancy brunch or a book club. Keep reading for the braided bread recipe.

Raspberry braided bread recipe | How to braid bread | Braided bread with filling | Braided sweet bread

How to braid bread

This braided bread recipe takes a bit of time to put together, but it’s doable even if you don’t have a background in baking! The nice thing about the bread is that as the title suggests, the dough is a no knead recipe. The night before you want to make the braided bread, simply combine the dough ingredients and let them sit at room temp for 2 hours, then refrigerate overnight.

When it’s time for baking, roll the dough into a rectangle and place a line of the cream cheese and raspberry jam filling down the middle. Here’s where the fun starts: use a pizza cutter to slice the two sides of the dough into strips. Then starting from the top, pick up the strips, twist them, and then fold them left over right over the filling. Below is a photo of our braided bread recipe halfway through to show what it looks like!

Raspberry braided bread recipe | How to braid bread | Braided bread with filling | Braided sweet bread

About the book

Zoë is a bread master and Holiday and Celebration Bread in Five Minutes a Day is a masterpiece! Every culture has its great bread traditions for holidays and celebrations―traditional Christmas loaves from Ukraine, Greece, Germany, Italy and Scandinavia; celebration breads from France and Israel to name a few. The book is full of fragrant, yeasted treats made for celebrations and special occasions (like this braided bread recipe!). And, it has beautiful color photos of every bread, by our dear friend Sarah Kieffer! This is the perfect holiday gift for aspiring bakers: or anyone who loves baked goods!

Order it: Holiday and Celebration Bread in Five Minutes a Day 

Raspberry braided bread recipe | How to braid bread | Braided bread with filling | Braided sweet bread

Raspberry braided bread recipe | How to braid bread | Braided bread with filling | Braided sweet bread

Looking for holiday treats?

This braided bread recipe is a perfect holiday treat! Here are a few more of our favorite Christmas time treats:

Raspberry braided bread recipe | How to braid bread | Braided bread with filling | Braided sweet bread

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Raspberry braided bread recipe | How to braid bread | Braided bread with filling | Braided sweet bread

Raspberry Braided Bread Recipe


1 Star (2 votes, average: 5.00 out of 1)

  • Author: Sonja
  • Prep Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 2 large loaves
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Description

This braided bread recipe has a filling of raspberry jam and cream cheese. Here’s how to braid bread and make this showstopper, perfect for brunch or book club.


Ingredients

For the challah dough

  • 3/4 cups + 2 tablespoons (200 grams) lukewarm water (100F or below)
  • 1/2 tablespoon (5 grams) active dry yeast
  • 1/2 tablespoon (8 grams) kosher salt
  • 2 large eggs, lightly beaten
  • 1/4 cup (170 grams) honey
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 3 1/2 cups (990 grams) bread flour
  • All purpose flour, for dusting
  • Egg yolk wash: 1 egg yolk beaten with 1 tablespoon water, for brushing

For the filling

  • 4 ounces cream cheese
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon sugar
  • 3/4 cup raspberry jam

For the icing

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons heavy cream (we used whole milk)

Instructions

Mixing and storing dough: Mix the water, yeast, salt, eggs, honey, and melted butter in a 6-quart bowl or lidded (not airtight) food container. Mix in the flour without kneading, using a heavy-duty stand mixer with paddle, a Danish dough whisk, or spoon. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight) and allow to rest at room temperature until the dough rises for 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate the container and use over the next 5 days.

Make the cream cheese filling: Mix the cream cheese, lemon zest, and sugar in a bowl until smooth. Set aside.

Line a baking sheet with parchment paper.

Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece. (Another dough will be left over; you can make a second loaf and double the filling quantities, or refrigerate it for up to 5 days.) Dust the piece with more flour and quickly shape it into a rough ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.

Using a rolling pin, roll the dough out to a 1/4-inch-thick rectangle, about 9 x 13 inches. As you roll out the dough, add flour as needed to prevent sticking.

Lift the dough onto the lined baking sheet. Place the cream cheese filling down the length of the dough in a 1-inch strip in the center, and add the raspberry jam on top.

Using a pizza cutter, cut about 1/2-inch-wide strips down the each side. (See the photo). Twist and then fold the strips, left over right, crisscrossing over the filling. Lightly press the strips together as you move down the pastry, creating a braid. Cover loosely with plastic wrap and allow to rest at room temperature for 60 minutes.

Preheat the oven to 350F, with a rack placed at the center of the oven.

Brush the braided bread lightly with egg wash.

Bake the braided bread for 35 to 45 minutes, or until golden brown. Allow to cool.

Make the glaze: While the braided bread is cooling, mix together the confectioners’ sugar and cream. Add enough cream so you can drizzle the glaze from a spoon.

Once the braided bread is fully cooled, drizzle with the glaze and serve. (We made 2 loaves and froze one: to freeze, freeze on a sheet pan until frozen, then wrap in plastic wrap and place in a sealed container.)

Keywords: Bread, Braided Bread, Braided Bread Recipe, How to Braid Bread, Braided Bread with Filling, Braided Sweet Bread

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

4 Comments

  • Reply
    Lydia W.
    December 3, 2018 at 12:35 pm

    This looks so yummy and I love Zoe’s baking! Quick question, does “granulated yeast” refer to instant or active dry yeast?

    • Reply
      Sonja
      December 3, 2018 at 3:24 pm

      It is active dry yeast! I’ll add that to the recipe. THANKS!

  • Reply
    Edna
    December 3, 2018 at 11:46 pm

    Can you use the sweet dough recipe in the book?
    And does the dough just makes two loafs?

    • Reply
      Sonja
      December 4, 2018 at 10:40 pm

      Good questions! It sounds like you’re a Bread in 5 follower! Are you referring to a dough recipe in this Holiday book? This one we used the challah dough, but you can also use a few other doughs in that Holiday book. And we halved the quantities so this only makes 2 loaves. Thanks for the questions!

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