Cherry Almond Braid
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Cherry Almond Braid
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Adding this sweet Cherry Almond Braid to your holidays is a delicious idea! Sweet yeast bread stuffed with cherries and almond glaze!
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Ingredients
FOR THE DOUGH:
- 3 to 3 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 envelope Rapid Rise Yeast
- 1 teaspoon salt
- ½ cup milk I use fat free
- ¼ cup water
- ¼ cup unsalted butter
- 2 large eggs
- 1 teaspoon cinnamon
FOR THE FILLING:
- 1 cup sliced almonds
- ½ cup granulated sugar
- 2 Tablespoons unsalted butter melted
- 1 teaspoon almond extract
- 1 large egg
- 1 jar 16 oz maraschino cherries
FOR THE EGG GLAZE:
- 1 egg white
- 1 teaspoon water
FOR THE GLAZE:
- 1 cup powdered sugar
- 2 Tablespoons milk I used fat free
- ½ teaspoon almond extract
- 2 Tablespoons sliced almonds
- Maraschino cherries garnish, optional
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Instructions
FOR THE DOUGH:
- In a small saucepan on low heat, combine milk, water, and butter until butter is melted (about 120-130 degree F). Set aside.
- In a large mixing bowl, combine 1 cup of flour, sugar, undissolved yeast and salt. Mix and slowly add in milk mixture. Beat for 2 minutes on medium speed (using paddle attachment on electric mixer), scraping the sides of the bowl occasionally. Add eggs, cinnamon, and an additional cup of flour. Beat 2 more minutes at high speed. Add in enough flour (about 1 to 1 1/2 cup at this point) to make a soft dough.
- Transfer dough to a floured surface and knead with hands until smooth and elastic (about 8 minutes). Cover dough with plastic wrap and let rest 10 minutes. While dough is resting, make the filling.
- For the filling, drain maraschino cherries using a strainer (discard juice). Pat cherries dry on paper towels to remove excess moisture. Reserve about 6-8 cherries for final garnish. The remaining cherries, dice into fourths. In a small bowl, combine almonds, sugar, melted butter, almond extract, egg and diced cherries. Mix until combined. Set aside.
- Divide dough into 3 equal pieces. Roll each piece on a lightly floured surface to an 18x6-inch rectangle. Spread 1/3 of the cherry filling over each rectangle, leaving a 1-inch border. Starting at the long side, roll up tightly (like you would if making cinnamon rolls). Pinch the seams and ends to seal. Transfer each roll to a parchment paper lined baking sheet and braid the 3 dough rolls gently. Pinch ends and tuck under to seal. Cover with plastic wrap and let rise in a warm, draft-free place for about 1 hour (should double in size).
- When ready to bake, remove plastic wrap. In a small bowl, whisk together the egg white and water for the egg glaze. Brush glaze over the unbaked dough. Bake in a preheated 350 degree F oven for 30-35 minutes.
- Remove from baking sheet by sliding the parchment paper onto a wire rack to cool completely.
FOR THE GLAZE:
- Whisk together the powdered sugar, milk, and almond extract. Spoon over the cooled braid. Sprinkle immediately with sliced almonds.
- Slice reserved cherries in half and place on top. Allow glaze to set, about 10 minutes. Slice and enjoy!
Notes
- Read the directions prior to assembling. Make sure you have time (this does need time to rise). And make sure you everything you need to make it. I like to put everything I need to make it on the counter, and put the ingredients away as I use them. I
- Use parchment paper! Not only does it help create a barrier from your bread to your pan to prevent sticking, but clean up is so much easier.
- Be sure to lightly flour your hands before kneading the dough to prevent them from getting sticky.
Nutrition Information
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Calories
471kcal
(24%)
Carbohydrates
83g
(28%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Cholesterol
47mg
(16%)
Sodium
170mg
(7%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 83g | 28% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 47mg | 16% |
| Sodium | 170mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
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