Description
This Raspberry Lemon Curd Braid is a delightful and visually stunning pastry perfect for breakfast or dessert. A soft, slightly sweet yeast dough is filled with a vibrant homemade raspberry lemon curd, braided elegantly, then baked to a golden brown. Finished with a smooth glaze, this recipe combines tart, sweet, and buttery flavors in an impressive yet approachable pastry.
Ingredients
Dough
- 2¾ to 3 cups (344 to 375 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 2½ teaspoons (7.5 grams) kosher salt
- 1 0.25-ounce package (7 grams) instant yeast (Platinum Yeast from Red Star recommended)
- ¼ cup (57 grams) unsalted butter
- ½ cup (120 grams) whole milk
- ¼ cup (60 grams) water
- 1 teaspoon (4 grams) vanilla extract
- 1 large (100 grams) egg, room temperature and divided
Raspberry Lemon Curd
- 1 ½ 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
- ¼ cup (57 grams) unsalted butter, cubed and softened
- ½ teaspoon (1 ½ grams) kosher salt
Glaze
- 1 cup (120 grams) confectioners’ sugar
- 1 to 1 ½ tablespoons (15 to 23 grams) whole milk
Instructions
- Mix dry ingredients: In the bowl of a stand mixer, combine 1½ cups (188 grams) flour, granulated sugar, kosher salt, and instant yeast to create the base of the dough.
- Prepare milk mixture: In a medium saucepan over medium heat, melt the butter. Add whole milk, water, and vanilla extract, heating until the temperature reaches 120°F to 130°F (49°C to 54°C).
- Combine wet and dry: Add the warm milk mixture to the flour mixture in the mixer bowl. Using the paddle attachment on low speed, mix until just combined. Beat in half of the egg (50 grams). Gradually add 1¼ cups (156 grams) additional flour slowly while mixing on low speed, scraping the bowl as needed.
- Knead the dough: Switch to the dough hook attachment and knead on low speed for 7-8 minutes until you achieve a soft, slightly sticky dough that pulls away from the sides but sticks faintly to the bottom of the bowl. Add remaining flour tablespoon by tablespoon if dough is too sticky.
- First rise: Turn dough out onto a lightly floured surface, shape into a smooth ball, then coat a large bowl with oil. Place dough inside, turning to coat with oil. Cover and let rise in a warm, draft-free place at 75°F (24°C) for 30 to 45 minutes until nearly doubled in size.
- Prepare for shaping: Punch down dough and allow it to rest for 5 minutes. Roll out dough on parchment paper into a 16×12-inch oval. Mark a 13×4½-inch rectangle in the center, leaving borders on all sides.
- Fill and braid: Spread raspberry lemon curd evenly inside the rectangle. Cut 1-inch-wide strips along both sides of the filling, trimming ends to the width of the filling, discarding scraps. Fold the top tab over the filling, then alternate folding strips from left and right sides over the filling in a braided pattern, tucking and pinching the bottom edge to seal. Use water if necessary for sealing.
- Second rise: Transfer dough on parchment to a baking sheet. Cover and let rise again in warm, draft-free place until puffed, about 15 to 25 minutes.
- Preheat oven: Preheat oven to 350°F (180°C).
- Apply egg wash: Whisk the remaining egg and brush it over the top and sides of the braided dough for a golden finish.
- Bake: Bake the braid for 20 to 25 minutes, rotating the pan halfway through, until golden brown and an instant-read thermometer reads 190°F (88°C).
- Cool and glaze: Let the braid cool for 15-20 minutes. Drizzle with prepared glaze before serving warm or at room temperature.
- Make raspberry coulis: In a small saucepan, combine raspberries, lemon juice, zest, and half the sugar over medium heat. Simmer until thickened and berries break down, about 8-10 minutes, stirring occasionally. Press mixture through a fine mesh sieve, discarding seeds and solids, yielding about ⅓ to ½ cup of juice.
- Prepare custard base: In a heatproof bowl over simmering water (double boiler), whisk remaining sugar with egg yolks until sugar dissolves.
- Add raspberry juice: Slowly incorporate ⅓ cup of the raspberry juice into the egg mixture while whisking continuously. Cook for 3-5 minutes until slightly thickened.
- Incorporate butter: Add cubed butter gradually, stirring constantly until fully melted. Continue cooking and stirring until curd thickens enough to coat the back of a spoon and thermometer reaches 170°F to 180°F (77°C to 82°C), about 8-10 minutes.
- Strain and chill curd: Pass curd through a fine mesh sieve to remove any solids. Cover the curd surface with plastic wrap to prevent skin formation. Refrigerate for at least 2 hours until set and chilled.
- Make glaze: Sift confectioners’ sugar into a bowl, whisk in milk until smooth and pourable, using immediately to drizzle on the braid.
Notes
- Make sure all eggs and dairy ingredients are at room temperature to ensure proper yeast activation and dough consistency.
- The dough should be slightly sticky but manageable—add flour incrementally to avoid a dry dough.
- If dough does not stick while braiding, use a small amount of water as glue to seal the edges.
- The raspberry lemon curd needs to be chilled and set before spreading for best results.
- The glaze should be applied just before serving to maintain its delicate texture.
- Fresh or frozen raspberries both work; thaw frozen raspberries completely before use.
- Use an instant-read thermometer to monitor temperatures for optimal dough and curd consistency.
- Store any leftovers wrapped tightly in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
