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Breads, Rolls, and Muffins - Raisin Braid

  • 3 1/2 to 4 cups flour
  • 1 package active dry yeast
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup whipping cream, lukewarm
  • 2 whole eggs
  • 1 egg white
  • 1 teaspoon vanilla
  • 1 1/2 cups raisins
  • 1 egg yolk
  • 2 tablespoons milk

Sift flour into a large bowl. Sprinkle yeast onto flour; mix together. Blend in sugar, salt, cream, 2 whole eggs, egg white, and vanilla. If dough becomes sticky, add flour, but keep dough moderately soft. Place dough on a lightly floured board and knead until smooth. Place dough in a greased bowl; turn once to grease lightly. Cover and allow it to rise for 11/2 hours or until doubled in size.
Punch down dough. Turn out onto a lightly floured board and knead in raisins. Shape two-thirds of the dough into three 12-inch long rolls. Braid the rolls together; place on a greased 10-x-15-inch cookie sheet.
Beat egg yolk and milk together in a small bowl. Make a hollow along the length of the braid by pressing down with a rolling pin. Brush the hollow with egg yolk mixture. From the remaining dough, form three rolls, each about 10 inches long; braid them together. Place this braid on top of the hollow on the larger braid; brush with egg yolk mixture. Cover and allow the braid to rise for 45 minutes or until doubled in size.
Preheat oven to 375°. Bake braid for 35 minutes or until golden brown and bottom sounds hollow when tapped. Remove from pan and cool on wire rack.
Submitted By: Barbara Patton
Pall Mall
Fentress Farmers Co-op
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