Raspberry Breakfast Braid

Submitted by Chef mariajane

"This is just an excellent menu item for those brunches - very tasty - another great recipe from Smuckers!!"

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 8

ingredients

• CAKE

• 473.18 ml packaged baking mix
• 85.04 g cream cheese (1/3 of 250g package)
• 59.14 ml butter or 59.14 ml margarine
• 78.78 ml milk
• 118.29 ml smuckers raspberry jam

• GLAZE

• 118.29 ml icing sugar
• 1.23 ml almond extract
• 9.85-14.78 ml milk

directions

1. CAKE:

2. preheat oven to 425°F Grease a baking sheet.
3. In medium bowl, measure baking mix. Cut in cream cheese and butter until mixture is crumbly. Stir in milk. Turn dough onto lightly floured surface and knead 10-12 times. Roll dough into a 12x9 rectangle. Turn onto prepared baking sheet. Spread jam lengthwise down center 1/3 of dough. Make 2-inch cuts at 1-inch intervals on long sides. Fold strips over filling.
4. Bake in center of preheated oven 12-15 minutes or until lightly browned.
5. GLAZE:.
6. Combine all glaze ingredients, add enough milk for desired drizzling consistency. Drizzle over coffee cake.
7. TIPS:.
8. Replace Raspberry jam with your favorite jam.