Zutaten für Raspberry Braid
- Cream Cheese
- Butter
- 1 (8 ounce) can refrigerated biscuit dough
- 1 tablespoon milk
- 1/2 cup raspberry jam
- Powdered Sugar
- 1 beaten egg
- 1 tablespoon granulated sugar (optional)
- 1 tablespoon coarse or sanding sugar (optional)
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Zubereitung von Raspberry Braid
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the can of biscuit dough onto a lightly floured surface. Gently press the dough into a 12x8 inch rectangle.
- Spread the raspberry jam evenly over the dough, leaving a 1/2-inch border.
- Starting from the long side, tightly roll the dough into a log.
- Using a sharp knife, cut the log in half lengthwise, being careful not to cut all the way through.
- Gently twist the two halves together, forming a braid. Pinch the ends together to seal.
- Place the braid on the prepared baking sheet.
- In a small bowl, whisk together the beaten egg, milk/cream, and optional granulated sugar.
- Brush the egg wash evenly over the braid.
- Sprinkle with coarse or sanding sugar, if desired.
- Bake for 25-30 minutes, or until golden brown.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
155 g
Sugar
893g
Fat
296g
Carbs
129g
