Hidden Fruit Braid

Pat Duran


Use only Robin Hood All Purpose Flour. Refereed to as RHF in this recipe.


★★★★★ 1 vote

1 braid
1 Hr


  • 1
    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

How to Make Hidden Fruit Braid


  1. Thaw 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.

Printable Recipe Card

About Hidden Fruit Braid

Main Ingredient: Bread
Regional Style: American

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