Almond Raspberry Braid Recipe

Ingredients:

4 Tbsps of butter (unsalted)
1/3 c of milk
1 packet of yeast (active dry)
1/4 c of water (warm)
1 tsp & 1/2 c of sugar (granulated)
2 pcs of eggs
1/2 tsp of salt
2 tsps of lemon zests; grated
1 tsp of cardamom (ground)
3 c of flour (bread, King Arthur)
2/3 c of raspberry jam (or preserves)
7 oz of Almond Paste (Odense)
1 pc of egg white (room temperature)

Instructions:

Heat milk and butter inside microwave. Dissolve (1 tsp) sugar and yeast onto (warm) water; let it rest at about ten mins till bubbly then the volume has doubled.

Place butter-milk mixture, (1/2 c) sugar, salt, eggs, cardamom, and lemon zests inside processor; pulse to blend. Gradually add mixture of yeast then add flour while pulsing till dough forms to ball. Gradually add more flour if still sticky.

Transfer dough on floured board; knead till elastic and soft. Grease a large bowl; place dough (in ball form) on it; turn once. Cover with waxed paper then towel. Let it rise for an hour till size has doubled. Grease a baking sheet.

Punch dough down then roll on floured board to a 10×14 inch rectangle. Place on the sheet. Score flattened dough with 3 long lines (of equal size); cut lanes on the sides using scissors.

Spread preserves on middle lane and slice (almond) paste thinly and arrange above preserves. Carefully braid strips then let it rise, about half an hour.

Preheat the oven (350 degrees F). Mix egg white and 1 tsp water and brush mixture onto braid and bake inside oven for half an hour till golden-brown.

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