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Raspberry Braid


This recipe makes a very sweet bread that might be better as a dessert. Braided bread drizzled with icing will look nice if served whole at the table. Everyone will want a slice.


  • 3 oz cream cheese
  • 4 tbs butter
  • 1/3 cup milk
  • 2 cups Bisquick baking mix
  • 1/2 raspberry jam or jelly
  • 1 cup confectioner's sugar
  • 1/2 tsp vanilla
  • 2 tbs milk


Preheat oven to 425F. Cut butter and cream cheese into the Bisquick mix until crumbly. Blend in 1/3 cup milk. Knead dough for 8-10 kneads, then roll out into a 12x9 inch rectangle. Place onto a greased baking sheet. Spread jam down the center of the dough rectangle. Make slices 2-1/2 inches long along the sides of the sheet, in towards the middle. Fold strips over the filled center. Bake for 12-15 minutes. Combine the confectioner's sugar, 2 tbs milk and vanilla to make an icing and drizzle on top once the cake has cooled.

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