Today I'm linking up with Andrea and sharing my favorite Christmas recipe!
As I've mentioned before, my husband's family has a tradition of eating these raspberry rolls on Christmas morning. They are so yummy!
Makes 2 Rolls
Roll/Sweet Bread Dough
1 cup milk
1 Tbsp yeast
1/3 cup sugar
1/3 cup shortening
1 tsp salt
1/4 cup potato flakes
4-5 cups flour
In microwave safe bowl, combine milk, sugar, salt and shortening. Warm in microwave (should be just warm to touch). Add yeast. Let sit for 5 minutes.
Place wet ingredients in mixer or large bowl. Add potato flakes and two cups of flour and mix thoroughly. Add eggs and mix well. Add more flour(1 1/2 - 2 1/2 cups) and knead until dough is soft but not sticky.
Cover and let raise until doubled.
While dough is rising make fruit and cream cheese fillings.
3 cups frozen or fresh raspberries
1/4 cup cornstarch
1 cup sugar
1/2 cup water
Combine ingredients in sauce pan. Mix until thickener is well incorporated. Stir constantly. Heat until boiling and thickened.
Cream Cheese Filling
1-8oz cream cheese, softened
1/2 cup sugar
1/2 tsp lemon juice
Making the Braid
Roll dough into a rectangle, using a little Pam to prevent sticking.
Place cream cheese filling, then raspberry filling in the center third of the rectangle. Using a pizza cutter or knife, cut horizontal lines every 1-2 inches down each side. (See picture below)
Fold top and bottom rows towards filling. (See picture below) Begin braid at top by folding left over right, right over left until the end.
Using both hands, support braid and place on greased cookie sheet. Bake at 350 degrees for 15-18 minutes until golden brown.
While it bakes make the glaze for the top.
1/3 cup butter
4 1/2 - 4 3/4 cups powdered sugar
1/4 cup milk
1 1/2 tsp vanilla
Mix together. Add milk to make thinner. Put into plastic bag, snip corner and drizzle.
Glaze with frosting while still warm.