Soft, enriched bread dough swirled with raspberry preserves makes this easy raspberry bread braid a smash hit for breakfast.

Ingredients

Full recipe + amounts can be found in the recipe card below.

How to make a raspberry bread braid

Make the dough: In the bowl of a stand mixer, combine the warmed milk, egg, sugar and yeast. Allow to stand for 5 minutes until frothy then add the flour and salt. Knead with the dough hook attachment until mostly combined then add the softened butter. Knead for another 5 minutes.
Allow the dough to proof: Cover the dough with plastic wrap or a damp tea towel and place in a warm spot. Allow the dough to rise for 90 minutes.
Assemble the bread braid: Once risen, tip the dough onto a floured surface. Roll the dough into a large rectangle, approximately ½cm thick. Spread the raspberry preserves over the top then scatter over fresh raspberries. Roll into a tight roll. With a sharp knife, cut down the center of the roll, exposing the layers. Gently twist the two halves of the roll together, braiding them so that the preserves are exposed. Coil the braid into itself then transfer to a sheet of parchment paper. Place the braided bread into a pot with a lid (Dutch oven) and cover with the lid. Allow to rise for 30 minutes while you preheat the oven.
Bake the bread: Place the bread in the oven, uncovered, and allow to bake for 20-25 minutes until golden brown and sounds hollow when tapped on the bottom. Remove from the oven and allow to cool for at least 30 minutes then slice and serve.

Soft, enriched bread dough swirled with raspberry preserves makes this easy raspberry bread braid a smash hit for breakfast.

4.50 from 4 votes

Course: Breakfast

Cuisine: American

Keyword: Braid Bread, Bread braid, Raspberry bread

Prep Time: 1 40

Cook Time: 30

Total Time: 2 10

Servings:

Calories: 286kcal

Author: Alida Ryder

To make the dough, combine the milk, egg, yeast and sugar in a large bowl. Allow to stand for 5 minutes until frothy.
Add the flour and salt and bring into a rough dough. Knead in the butter and continue kneading for 5 minutes until the dough is soft and slightly tacky.
Transfer to a greased bowl and cover with plastic or a damp tea towel. Allow the dough to rise for 90 minutes in a warm spot.
Once risen, tip the dough onto a floured surface. Roll the dough into a large rectangle, approximately ½cm thick.
Spread the raspberry preserves over the top then scatter over fresh raspberries. Roll into a tight roll. With a sharp knife, cut down the center of the roll, exposing the layers.
Gently twist the two halves of the roll together, braiding them so that the preserves are exposed.
Coil the braid into itself then transfer to a sheet of parchment paper. Place the braided bread into a pot with a lid (Dutch oven) and cover with the lid.
Allow to rise for 30 minutes while you preheat the oven.
Place the bread in an oven preheated to 180°C/350°F, uncovered, and allow to bake for 20-25 minutes until golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow to cool for at least 30 minutes then slice and serve.