Mistral MBM604 - Raspberry Braid Dough

25
Raspberry Braid
Water 1 cups
Beaten egg 1 med
Buer (softened) 2 tbsp
Castor sugar 1/4 cup
Salt 3/4 tsp
Strong white bread flour 3 3/4 cups
Fast action yeast 1 1/2 tsp
Use seing Dough
Method
Makes 2 braids.
1. Measure ingredients into a baking pan.
2. Insert baking pan securely into baking unit,
close lid.
3. Select dough seing.
4. Push start buon.
5. When dough is ready remove dough from
pan and on a lightly floured surface divide
dough into half.
6. Roll each half into a 36 x 20 cm (14 x
18inch) rectangle.
7. Spread 3/8 cup raspberry jam lengthways
down centre third of each rectangle.
8. Make diagonal cuts from the outer edges
2.5cm (1inch) apart and 7.5cm (3 inches)
long.
9. Fold alternate strips of dough over lling.
10. Place on a greased baking sheets.
11. Brush with melted buer.
12. Let rise 30 minutes (until well risen).
13. Brush with an egg yolk and 1 tbsp water
mixture.
14. Combine until crumbly:
2 tbsp soft buer
2 tbsp brown sugar
1/4 ground almonds
1/8 cup flour
1 tsp nutmeg
15. Sprinkle half over each dough.
16. Bake in oven at 175°C for 35-35 minutes.