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Cherry Almond Braid

Adding this sweet Cherry Almond Braid to your holidays is a delicious idea! Sweet yeast bread stuffed with cherries and almond glaze!

Prep Time
45 mins
Cook Time
45 mins
Additional Time
1 hr
Total Time
2 hrs 20 mins
Servings: 16 servings
Calories: 471 kcal
Course: Bread
Cuisine: American

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

Instructions

FOR THE DOUGH:
    Cup of Yum
  1. In a small saucepan on low heat, combine milk, water, and butter until butter is melted (about 120-130 degree F). Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Remove from baking sheet by sliding the parchment paper onto a wire rack to cool completely.
FOR THE GLAZE:
  1. Whisk together the powdered sugar, milk, and almond extract. Spoon over the cooled braid. Sprinkle immediately with sliced almonds.
  2. 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

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

% 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.