We’ve all been approached a time or two for various sport or club fundraisers in our lifetime. The fruit sales, raffle drawings, etc. But one of my favorite fundraisers around is Butter Braid, because y’all know me well enough by now, I love anything involving carbohydrates. Sometimes though, it happens that I get a craving for one of these breakfast delicacies and there are none to be had in my freezer. If you find yourself in the same boat, have no fear, this Homemade Butter Braid Recipe is here!
Whenever I post a bread dough recipe on this blog, it never fails, y’all start to panic.
You think its hard or difficult to do. You see the directions on how to make it and I might as well have wrote them in a foreign language for you.
Then I start telling you to “braid” the dough and you toss in the towel.
STOP!
Don’t leave me!
Come along friend. I promise. This isn’t as hard as it may appear.
Trust me not to lead you astray.
Okay. You’re still here. Great!
Now let’s talk a little bit more about this delicious pastry.
Once you get done worrying about making this simple dough, it’s easy sailing, as the filling is just… wait for it… canned pie filling!
Hey. Why make life harder than we need to at this point, right?
Not only is it easy, but it allows you to choose whatever filling you want to.
Apple. Strawberry. Raspberry. Cherry. Blueberry.
Are all delicious.
Once the pastry is filled, braided, and baked, take it out of the oven and drizzle with the powdered sugar glaze.
Slice, serve, and be ready to receive everyone’s praise and love.
Homemade Butter Braid Recipe
Skip the fundraiser and go straight to this Homemade Butter Braid Recipe its simple and easy. Fill with strawberry, apple, or raspberry for the perfect breakfast
Ingredients
- 1/2 cup Sour Cream
- 1/4 cup Sugar
- 1/4 cup Butter
- 1/2 tsp Salt
- 1/4 cup Warm Water
- 1 pkg Yeast
- 1 Egg
- 2 cups Flour
- 1 can (21 oz) Pie Filling (Apple, Strawberry, Cherry, etc)
- 1/2 cup Powdered Sugar
- 1 Tbsp Milk
Instructions
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In a bowl, add the sour cream, sugar, butter, and salt. Microwave until butter melts (approx 45 seconds). Mix together.
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In a second bowl, combine warm water and yeast. Let sit for 5 minutes.
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To the yeast, add the sour cream mixture along with the eggs and flour. Mix well/kneed until a soft dough forms. It may still be slightly sticky, but at this stage that is okay.
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Cover and chill dough in the fridge for 8 hours. (I've also just left it out on the counter for approx an hour which works as well).
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After the resting time, divide the dough in half. If the dough is sticky, dust slightly with flour.
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Roll each half on a lightly floured surface until it is about the size of a sheet of paper. (To make it easier to put on a baking sheet later, I sometime roll out on a sheet of parchment paper).
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Down the center of each piece; spread 1/2 the pie filling.
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Cut about 12 slices down each side of the filling mixture, then starting at the top; criss cross the pieces over each other. Ex) Take the first strip on the left and lay it diagonally across the filling, then take the first strip on the right and lay it diagonally across the filling so it also crosses the first strip from the left.
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Continue the process until all the strips are "braided" across. Tuck the two ends slightly to seal.
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Transfer braids onto a baking sheet lined with parchment paper or lightly greased.
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Cover and allow to rise about 1 hour.
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Bake in a preheated 375°F oven for 15-20 minutes or until browned.
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While baking, mix up the glaze by combining the powdered sugar and milk until it can be drizzled. (If you need more milk to reach the desired consistency, add it a splash at a time).
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Once the braids are finished baking, drizzle the glaze over the top, cut and serve.
Recipe Notes
Did you make this recipe?
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Any idea how they make the cinnamon filling or the garlic and herb/cheese?
Oh I wish! If you figure it out. Let me know.
for a cinnamon filling:
6 T butter, melted
6 T sugar
6 T brown sugar
4 T flour
1 T cinnamon
this will make 2 braids
When you have to melt the butter in microwave, do you do it separately or with the sour crea, sugar mixture?
Microwave them together, until the butter is melted.
How warm should the water be to mix with the yeast?
I usually do by feel, but temp should be around 110-115 degrees F
I made this recipe yesterday. It was so easy and looked beautiful, like it came from a bakery. I definitely will make this often especially when I have visitors. Thank you for the recipe
I’m sure your future visitors will love it too!
Butterbraid ise to have just a plain butter braid. How would you do that?
Thanks,
Terry
Hi Terry- the butterbraids I’ve always seen have a filling like in the recipe- But you should be able to make the butterbraid as directed just leave out the pie filling.
Hello! I’m an FCS teacher and want to do this recipe with my students — we only get an hour each day so my question is after you cut/form the dough and place the filling inside, can you refrigerate or freeze these to be baked the next day? Or will this ruin the process?
Hi Sarah! What a great idea to do with your students. I think you could make this over a course of three days with your class. Do steps 1-4 on Day 1 (through the first rise in the fridge). The next day do steps 5-11, but for step 11- put the bread into the fridge to rest until the next day. On day three take maybe help out the students by placing the bread out onto the counter to come to room temperature about an hour before baking. Then finish the recipe as directed. Good luck!
Can I make this ahead time? If so, can I just refrigerate after it raises its final time (step 11)? And then how long can I refrigerate? 48 hours?
Thanks,
Lynn
Hi Lynn. Yes, that should work just fine. I would probably only refrigerate it overnight, but you could probably push it to 48 hours if needed.
Can this be frozen like a traditional butter braid?
I have never froze this recipe it like a traditional butter braid, but if you try it, let me know. I’d love to hear if it works.