How to Make a Fruit Filling Bread Braid, now don’t be scared! This is actually an easy walkthrough on how to make a delicious fruit braid loaf! You can totally do this!
Making a Fruit Filled Bread Braid Looks Complex, But it Isn’t.
I have made more fruit filled bread braids than I can count, at this point! From using jam to fresh Saskatoon berries in a filling, there have been countless variations on this bread. Check out the step by step instructions and photos below to learn exactly how to make a fruit filled bread braid. You guys, if I can do it, so can you!
I use a bread maker dough for this recipe, but if you turn it into a regular dough that you make yourself, it works just fine!
Steps to Making a Fruit Bread Braid
- Put it on a lightly floured surface.
- Separate into two pieces, roll them into two rectangles that are about 14 inches by 9 inches.
- Cut them to somewhat resemble this.
- Spread your pie filling in the middle.
- Placed on a greased sheet.
- Brush with melted butter. Can’t you feel your butt getting wider by the second? Butter here…butter there…butter straight to my…
- Cover, and let them rise until they look like below. Puffy. Like your eyes after a bad nights sleep.
- Preheat your oven to 350 and bake until they are golden brown. My oven took only 17 minutes.
- Slice and be amazed at what you created. It looks like I knew what I was doing!
How to Make a Fruit Filling Bread Braid Recipe Tips & Tricks
- Take your time. This is actually a really easy recipe and you can do it!
- Try not to stretch the dough out when you are braiding it. Don’t put in too much filling and you won’t have a problem with the dough stretching too much.
- Use any filling type that you want! You can use canned pie fillings in this recipe as well.
Happy baking everyone! You’ll be doing fruit filled bread braids from now on! The filling variations are endless! You can simply use jam if you aren’t up to making a homemade fruit filling.
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- 1 cup milk
- 1 egg beaten
- 1 tbs butter or margarine
- 3 tbs sugar
- 3 1/3 cups flour
- 1 tbsp Saskatoon Filling
- 3/4 tsp yeast
- 1/3 cup water
- 1 tbs lemon juice
- 1 cup fresh saskatoon berries
- 1/4 cup sugar
- 2 tbs cornstarch
First you add the milk. Check your instructions for your own bread machine, but mine is wet ingredients first.Beat that egg and throw it into the milk. Add the butter.Then the flour and then the yeast. Use your pasta/dough setting.
Time for the sauce.
Bring the water and lemon juice to a boil in the pot.Once its boiling, add your saskatoons or blueberries, and bring to a boil again. Turn down the heat on the burner at this point.
Whisk together your sugar and cornstarch, then add to the pot.
Stir constantly until the mixture is clear, and it does clear up, even though at first it looks like it will stay a cornstarch cloud forever. Put your masterpiece in the fridge to cool.
When the dough is ready, Put it on a lightly floured surface.
Separate into two pieces, roll them into two rectangles that are about 14 inches by 9 inches. Cut the dough like the picture above.
Spread your pie filling in the middle.
Criss cross the dough until the filling is covered and place on a greased sheet.
Brushed with melted butter.
Cover, and let them rise until they look like puffy.
Preheat your oven to 350 degrees and bake until they are golden brown.