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.
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!
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.
This is the point where I screamed “OMG it looks like I know what I am doing!” Criss-cross the pieces of dough to create what you see below. Where it looks like I know what I am doing!
Brushed 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!
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.
How to Make a Fruit Filling Bread Braid – this is my Saskatoon berry version!
- 1 cup milk
- 1 egg beaten
- 1 tbs butter or margarine
- 3 tbs sugar
- 3 1/3 cups flour
- 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 and bake until they are golden brown.
- Serving Size: 6