Hidden Fruit Braid
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- piece freezer white white bread
- 12 oz
- can apricot or peach cake and pastry filling
- 1/2 c
- flaked coconut
- 1 large
- egg yolk, slightly beaten
- 1 Tbsp
- 2 Tbsp
- sliced almonds
1Thaw frozen dough as directed on header page.(See Robin Hood Flour Freezer Yeast Dough).
Roll dough into a 14x9-inch rectangle on lightly floured board. Cut into three 3-inch wide strips. Combine filling and coconut. Spread evenly down center of each strip(about 1/3 c. on each). Pinch lengthwise edges of each strip together to make a rope. Braid 3 ropes together on greased baking sheet. Seal ends and tuck under.
Brush dough lightly with oil. Cover baking sheet loosely with plastic wrap. Let rise in warm,draft free place for 1 hour or until doubled.
Brush braid lightly with egg yolk and water mixture. Sprinkle almonds on top.
Bake at 350^ for 30-35 minutes until done. Remove from baking sheet immediately. Cool on rack Makes 1 braided breakfast bread.