Raspberry Almond Braid

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Raspberry Almond Braid Ingredients ● DOUGH ● 1/2 cup warm water (100° to 110°F) ● 1 (2-1/4 tsp.) package Fleischmann's® Active Dry Yeast ● 1/2 cup warm milk (100° to 110°F) ● 1/3 cup sugar ● 1/3 cup shortening ● 1 teaspoon salt ● 1 egg ● 1 teaspoon pure vanilla extract ● 1 teaspoon almond extract ● 3-1/2 to 4 cups bread flour ● 3/4 cups sliced almonds ● FILLING ● 1/4 cup sugar ● 3 tablespoons butter OR margarine ● 1 egg ● 1 teaspoon pure vanilla extract ● 1 tablespoon all-purpose flour ● 2/3 cup raspberry preserves Combine water and yeast in a large mixer bowl. Let stand 5 minutes to soften yeast. Stir in milk, sugar, shortening, salt, egg, vanilla, almond extract and 2 cups bread flour. Beat until smooth, about 2 minutes. Add remaining flour gradually until a soft dough forms. Turn out on floured surface and knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, turning once to coat. Cover; let rise in a warm, draft-free place for 1 hour, or until double. Prepare filling by blending remaining 3/4 cup almonds, sugar, butter, egg, vanilla and flour in a food processor or blender until a coarse paste forms. Set aside. Divide dough in half; roll each into an 11 x 14-inch rectangle. Spread 1/2 of the almond filling down the middle third of each rectangle. Top each with 1/3 cup raspberry preserves. Make 1-inch wide cuts on both sides of the dough up to the filling using a sharp knife. Fold each strip of dough over filling to resemble a braid. Place on greased baking sheet. Cover and let rise in a warm, draft-free place for about 45 minutes or almost double. Bake in a preheated 350°F oven for 30 to 35 minutes or until golden brown. Allow to cool for 10 minutes. To make glaze, combine all ingredients until well blended and drizzle over braids. .

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