Raspberry Breakfast Braid
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| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 12-15 min @ 425 |
| Source | Elaine Hanson |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 2 c Bisquick
- 3 oz cream cheese
- 1/4 c butter
- 1/3 c milk
- 1/2 c raspberry preserves
Glaze
- 1 c pwd sugar
- 1/4 t almond extract
- 1/4 t vanilla
- 2 T milk
Preparation
Mix together Bisquick, cream cheese, and butter; stir in milk. Roll dough into 12" x 8" rectangle; turn onto greased baking sheet. Spread preserves down the center. Cut outside thirds into 2 1/2" cuts at 1" intervals. Fold the strips across the preserves in a braid. Bake at 425 for 12-15 minutes.
Meanwhile, mix the glaze ingredients together and pour over slightly cooled bread.
