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
In a bowl, add the sour cream, sugar, butter, and salt. Microwave until butter melts (approx 45 seconds). Mix together.
In a second bowl, combine warm water and yeast. Let sit for 5 minutes.
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.
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).
After the resting time, divide the dough in half. If the dough is sticky, dust slightly with flour.
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).
Down the center of each piece; spread 1/2 the pie filling.
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.
Continue the process until all the strips are "braided" across. Tuck the two ends slightly to seal.
Transfer braids onto a baking sheet lined with parchment paper or lightly greased.
Cover and allow to rise about 1 hour.
Bake in a preheated 375°F oven for 15-20 minutes or until browned.
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).
Once the braids are finished baking, drizzle the glaze over the top, cut and serve.
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