Blue ribbon recipe: Orange marmalade braid
FALCON HEIGHTS, Minn. - April Weinreich from Wahkon has been competing at the Minnesota State Fair for 20 years. She encourages families to give bread making a try.
One of her baking secrets is to mix the dough and chill it overnight.
Once you’ve braided or twisted the dough, let it warm to room temperature and let it rise before baking it.
Orange Marmalade Braid
1 packet active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
3 1/2 – 4 cups Gold Medal All-Purpose or Better for Bread Flour*
1/3 cup orange marmalade
1/2 cup sliced almonds
1/3 cup coconut flakes
3 cups powdered sugar
1/3 cup softened butter
1 1/2 teaspoon vanilla
2-4 tablespoons milk
Dissolve yeast in warm water (105-115 degrees F) in a large mixing bowl. Stir in warm milk, sugar, shortening, salt, egg, and two cups of the flour. Beat until smooth. Stir in 1 1/2 to 2 more cups of flour to make dough easy to handle.* Turn out on floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up, and let rise until double, about 1 1/2 hours. (At this point, you can refrigerate overnight if desired.) Punch dough down and divide dough in half. On floured surface, roll out one half into a 11x14-inch rectangle. Spread marmalade down center of dough. Sprinkle sliced almonds on top, followed by coconut flakes. To form braid, cut sides of rectangle on both sides into 1-inch strips. Fold down top of dough, then braid strips down the length of the dough. Fold in bottom and tuck in the ends. Repeat with other half of dough. Place on greased baking sheets. Let braids rise until double. Bake at 350 degrees F or until golden brown. Mix icing ingredients, adjusting milk as needed for desired consistency. Drizzle on baked bread and serve.
*For a whole wheat version, add 1 1/2 cups whole wheat flour as part of the second addition of flour.