clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry Lemon Curd Braid

Raspberry Lemon Curd Braid

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



Raspberry Lemon Curd Braid

  • 2 3/4 to 3 cups (344 to 375 grams) all-purpose flour, divided
  • 1/4 cup (50 grams) granulated sugar
  • 2 1/2 teaspoons (7.5 grams) kosher salt
  • 1 0.25-ounce package (7 grams) instant yeast (*We used Platinum Yeast from Red Star)
  • 1/4 cup 57 grams) unsalted butter
  • 1/2 cup (120 grams) whole milk
  • 1/4 cup (60 grams) water
  • 1 teaspoon (4 grams) vanilla extract
  • 1 large (100 grams) eggs, room temperature and divided
  • Raspberry Lemon Curd (recipe follows)
  • Glaze (recipe follows)

Makes about ¾ cup

  • 1 1/2 cups (185 grams) fresh or frozen & thawed raspberries
  • 1 tablespoon (6 grams) lemon zest
  • 2 tablespoons (30 grams) fresh lemon juice
  • 6 tablespoons (75 grams) granulated sugar - divided
  • 3 large (56 grams) egg yolks, room temperature
  • 1/4 cup (57 grams) unsalted butter, cubed and softened
  • 1/2 teaspoon (1 1/2 grams) kosher salt

Makes ½ cup

  • 1 cup (120 grams) confectioners’ sugar
  • 1- 1 1/2 tablespoons (15 to 23 grams) whole milk


Raspberry Lemon Curd Braid

  1. In the bowl of a stand mixer, combine 1½ cups (188 grams) flour, granulated sugar, salt, and yeast.
  2. In a medium saucepan, over medium heat, melt the butter. Add the milk, ¼ cup (60 grams) water, and vanilla and heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at low speed until combined. Beat in 1 egg (50 grams). With mixer on low speed, gradually add 1¼ cups (156 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams), 1 tablespoon (8 grams), at a time if dough is too sticky. (Dough will be elastic and pull away from sides of bowl but stick to bottom of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 30 to 45 minutes.
  5. Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured sheet of parchment paper. Roll into a 16x12-inch oval. Using a small knife or bench scraper, score (or mark) a 13x4½-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3¾-inch border on long sides. Spread Raspberry Lemon Curd in rectangle.
  6. Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling. Discard scraps. Starting at the top, fold the top tab over filling. Beginning on left side, stretch and then fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until 2 strips remain. Tuck the bottom tab in and fold the last two strips over the bottom edge, then tuck and pinch last 2 strips to seal the bottom edge. (If dough is not sticking to itself, dab with a little water to help it seal.)
  7. Transfer dough, on parchment, to a baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 15 to 25 minutes.
  8. Preheat oven to 350°F (180°C).
  9. In a small bowl, whisk remaining 1 egg (50 grams). Brush top and sides of dough with egg wash.
  10. Bake until golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C), 20 to 25 minutes, rotating pan halfway through baking.
  11. Allow to cool for 15-20 minutes, then drizzle with glaze. Serve warm or at room temperature.

Raspberry Lemon Curd

  1. In a small saucepan, combine the raspberries, lemon juice and lemon zest with 3 tablespoons sugar over medium heat. Simmer over medium heat until the berries start to break down and thicken, about 8-10 mins, stirring periodically. Push through a mesh sieve into a bowl, discarding seeds and solids. Set aside. You should have about ⅓ - ½ cup of fruit juice.
  2. Combine remaining 3 tablespoons of sugar and egg yolks in the top of a double boiler or heat proof bowl over a pot with about an inch of lightly simmering water and whisk continuously until the sugar dissolves.
  3. Slowly whisk in the ⅓ cup of the raspberry juice. Keep whisking continuously and cook for about 3-5 minutes.
  4. Add butter, 1 to 2 cubes at a time, stirring until melted after each addition. Cook over a saucepan of simmering water, stirring constantly, until thickened and can coat the back of a spoon and an instant-read thermometer registers 170°F (77°C) to 180°F (82°C), 8 to 10 minutes.
  5. Press curd through a fine mesh sieve into bowl, discarding solids. Cover with a piece of plastic wrap, pressing wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 2 hours.


  1. Sift confectioners’ sugar into a medium bowl. Whisk together with milk until smooth and fluid. Use immediately.
  • Cook Time: 1 hour
  • Category: Breakfast
  • Cuisine: bread