Lemon Raspberry Braid
Fleischmann's Yeast Bake for the Cure Baking Contest
Lynette Hamill from Adair, 1st place, Tulsa State Fair
3 tsp Fleischmann's Rapid Rise Yeast
1/2 cup warm water
7 1/2 cups bread flour
1 cup milk, heated
3/4 cup shortening
1 cup sugar
3/4 cup potato water (potato water = water drained after cooking potatoes as would mashed potatoes)
1 1/2 tsp. salt
2 eggs, beaten
1 cup mashed potatoes (may use 1/2 cup instant potato flakes and 2/3 cups water to make 1 cup mashed potatoes)
1 (12 oz) bag frozen raspberries
1/2 cup sugar
1/4 cup water
1 T. cornstarch
2 lemons and zest
6 cups powdered sugar
Juice of 1 lemon
1/4 cup water to make a medium thick glaze
- Place shortening and sugar in large mixer bowl. Pour heated milk over sugar and shortening. Stir to dissolve.
- Add salt, potato water and mashed potatoes. Let cool slightly before adding eggs.
- Stir together yeast and warm water and let set a few minutes. Add to dough mixer.
- Place flat paddle on mixer, measure flour in dough and stir until combined. Change to dough hook and knead 10 minutes.
- Brush top of dough with oil or melted butter. Cover with plastic wrap and place in warm spot to rise.
- Let rise until double. Punch down dough to work out air bubbles. Divide in half.
- Place dough on parchment lined baking sheet that has been buttered. Press out to an 18x10 rectangle make cuts along outside edge of dough on both sides about 3 inches long and 1 1/2 inches wide (about 12 strips).
- Spread the raspberry filling down the center of dough. Sprinkle with the zest of one lemon. Bring dough edges up over top of filling over lapping slightly. Place in warm area to rise until double.
- Bake in 360 degrees preheated oven for about 18 minutes until slightly browned.
- Glaze: Stir three ingredients together.
- Filling - than the raspberries. Add sugar and water. Let set for awhile until juice forms. Drain the berries. Reserving the juice and adding cornstarch, microwave until thickened. Cool. Fold in raspberries.