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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