Raspberry Braid

• 5 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 tbsp active dry yeast
• 1 tsp salt
• 1 tbsp orange rinds (fine)
• 1/2 tsp ground cinnamon
• 1 cup milk
• 1/2 cup orange juice
• 1/2 cup butter (softened)
• 2 large eggs
• 1 can Raspberry pie filling

1. In a large bowl combine 2 cups of flour, sugar, yeast, salt, orange rind, and cinnamon.
2. In a pot heat milk, orange juice, and butter until 120 to 130F.
3. Add in to dry ingredients and mix for 2 minutes at medium speed.
4. Add eggs and 1 cup of flour, mix for another 2 minutes
5. Add the remaining flour and knead until you have a nice soft dough.
6. It may be necessary to add a little more flour if dough is to sticky
7. Divide dough in half for 2 loaves.
8. Cut each half into 3 equal portions.
9. Roll each to 20 6 inch rectangles.
10. Spread raspberry filling evenly on all rectangles.
11. Leaving an inch around the edges
12. Roll each up tightly from the long edges so you end up with 20 inch rolls.
13. Pinch ends to seal.
14. Braid rolls and place on greased baking sheets.
15. Cover with a damp dish towel, and let rise until doubled (about an hour).
16. I warm oven to 100F, then shut oven off leaving the light on and let them rise in there
17. Combine 1 egg yolk and 1 Tablespoon of milk.
18. Brush the tops of the 2 loaves.
19. (Not listed in the ingredients)
20. Bake at 350F for 30 minutes or until done.
21. Remove from baking sheets and cool on wire rack.

flour, sugar, active dry yeast, salt, orange rinds, ground cinnamon, milk, orange juice, butter, eggs, raspberry pie filling

Taken from cookpad.com/us/recipes/367389-raspberry-braid (may not work)