Raspberry Butter Braids

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 1/2 cup butter, cubed
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour
• 3/4 cup seedless raspberry jam
• 1 egg
• 2 tablespoons water
• 1-1/4 cups confectioners' sugar
• 1/4 cup butter, melted
• 1/2 teaspoon vanilla extract
• 2 to 3 teaspoons water

1. In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. On greased
4. , roll each portion into a 14x12-in. rectangle. Cut each rectangle into three 14x4-in. strips. Spoon 2 tablespoons jam down the center of each strip. Bring long edges together over filling; pinch to seal. Braid three strips together; pinch ends to seal and tuck under. Repeat with the remaining strips. Cover and let rise until doubled, about 45 minutes.
5. Preheat oven to 350u0b0. Beat egg and water; brush over loaves. Bake 20-25 minutes or until golden brown. Transfer to wire racks.
6. For glaze, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves.

active dry yeast, warm water, milk, butter, sugar, egg, salt, flour, seedless raspberry jam, egg, water, sugar, butter, vanilla, water

Taken from www.tasteofhome.com/recipes/raspberry-butter-braids/ (may not work)