Butter Braids (Amish Pastry Recipe)

Published: Apr 1, 2023 · Modified: Nov 10, 2025 by Anna 36 Comments · This post may contain affiliate links ·

What Are Butter Braids? They are a type of pastry made from a rich, buttery dough that is rolled out and braided around a filling of sweetened cream cheese and fruit. The pastry is known for its flaky texture and buttery flavor, which comes from the high butter content in the dough. It is shaped into a large braid and baked until lightly browned.

This Amish recipe for fruit-filled butter braid pastries is a variation of the traditional butter braid pastry that is made with a fruit filling, typically cherry, apple, or blueberry.

2 butter braids on a piece of parchment paper.

The Amish are known for their traditional baking methods. And this homemade pastry recipe is a perfect example of their expertise in creating delicious and unique desserts. These braided dough pastries are typically served as a dessert or breakfast item and are enjoyed by people of all ages.

Jump to:

Pastry Ingredients
Mixing Pastry for Braids
Overnight Danish Braids
Do I Really Need to Chill the Dough for Several Hours?
Easy Breakfast Cheese Danish
How to Make Butter Braids
Butter Braid Flavors
Can I Freeze Butter Braids?
Homemade Danish Pastry Braids
More Amish Desserts for Breakfast Recipes

Pastry Ingredients

Butter adds richness, tenderness, and a soft, slightly layered texture to the dough. (I use salted butter, but unsalted works too.)
All-Purpose Flour gives the dough its structure and softness. It's the base that holds everything together. (I use unbleached flour.)
Salt enhances the flavor and strengthens the gluten structure. (Sea salt is my choice.)
Dry Active Yeast (affiliate link) acts as a leavening agent, making the dough rise and giving it a light, airy texture.
Warm Water activates the yeast and helps form the dough. The temperature should be warm enough to activate the yeast but not too hot to kill it - around 110°F (43°C).
Eggs add moisture, richness, and flavor to the dough and help bind the ingredients together.
Sugar adds sweetness and helps with the browning of the crust. It also feeds the yeast, which can help the dough rise more effectively.

These ingredients work together to create a rich, tender, and flaky pastry that is slightly sweet and beautifully risen, perfect for making butter braids.

ingredients: flour, butter, eggs, yeast, sugar, powdered sugar, cream cheese, and cherry pie filling.

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Mixing Pastry for Braids

Different methods can be used to mix this pastry dough. You will need to cut the cold butter into the flour either by using a mixer, a food processor, or a pastry blender.

This is how I do it:

Prepare Dry Ingredients:
- Place flour and salt into a large mixing bowl.
Cut in Butter:
- Slice cold butter into chunks.
- Add the butter chunks to the flour mixture.
- Using a mixer with the whisk attachment, blend on medium/low speed until the butter is crumbled into small pieces. Avoid overmixing to prevent the mixture from becoming powdery fine.
Prepare Yeast Mixture:
- In a small bowl, add active dry yeast to warm water.
- Let it rest for several minutes until the mixture looks foamy.
Combine Ingredients:
- Remove the whisk attachment from the mixer and replace it with the paddle attachment.
- Add the dissolved yeast, eggs, and sugar to the flour and butter mixture.
- Mix on low speed until all the ingredients come together to form a dough.
Rest the Dough:
- Transfer the dough to a greased bowl.
- Cover the bowl with plastic wrap.
- Refrigerate the dough for at least 5 hours or overnight.

mixing the butter into the flour mixture

butter braid pastry dough, cream cheese, and cherry pie filling

Overnight Danish Braids

It's lovely to have fresh warm pastry braids for breakfast with a cup of coffee. And with this recipe, you can mix the batter the night before. Cover it tightly and refrigerate overnight.

The next morning, get the dough out of the refrigerator at least an hour before rolling it out. Set it in a warm place to allow the dough to come to almost room temperature so that it's easier to roll.

Do I Really Need to Chill the Dough for Several Hours?

I was skeptical about whether chilling the dough is really necessary. You know, sometimes I get impatient and don't feel like waiting several hours to finish my dessert. So I tried a batch to see how much difference the chilling process makes.

I mixed the pastry dough and let it rest at room temperature to rise for a little over an hour. Then I rolled out the dough and finished the braids as usual.

The result was beautiful soft braids that were quite delicious. So, if you are in a rush, and simply cannot wait to let the dough chill for a few hours, you can skip that step.

However, I still recommend allowing the dough to chill for several hours, as the braids made from chilled dough tend to have a flakier texture with more layers.

Trust me, it's worth the wait!

When the pastry dough is chilled, the butter solidifies, making it easier to work with and allowing the layers of dough and butter to remain distinct during the rolling process. This creates the flaky, layered texture that is characteristic of butter braid pastries.

Overall, refrigerating butter braid pastry dough before rolling it out is an important step in the process of creating a beautiful, flaky, and flavorful pastry.

cream cheese and cherry pie filling spread onto four danish pastry doughs

cutting strips and getting ready to braid the roll

Easy Breakfast Cheese Danish

In case you are feeling intimidated to try this recipe, let me assure you that it's actually quite easy to prepare these beautiful Danish braids. And besides having to wait for the dough to chill, they really don't take long to make.

There are a number of steps involved, but I have outlined them for you to make it easy. And if you follow the steps carefully, you will end up with a beautiful and delicious pastry.

This easy breakfast Danish recipe doesn't involve any layering or folding. Instead, the butter is cut and mixed into the flour mixture. And we still manage to create a beautifully soft and flaky dough.

And it's not hard to create a lovely braided roll. There are different techniques that could be used to braid the rolls. Some people cut notches into the dough, etc. And you may find a different way from mine that you like better.

But if you check out my photos above, you'll get a picture of what I do.

How to Make Butter Braids

Handle the Dough:

Grease your hands with butter before handling the sticky dough.
Divide the dough into 4 equal parts, and on a floured surface, roll each part into a 12x9" rectangle.

Prepare for Filling:

Spread the filling onto the center of each sheet of dough.
Some people like to cut the strips toward the center before putting the filling on. Either way will work, but I like to spread mine first.

Cut Strips:

Use a pizza cutter to make approximately 3-inch long cuts almost to the filling.
Make about 1-inch wide strips (feel free to adjust the width to your preference).

Fold and Prepare for Braiding:

Fold both ends of the dough up over the edge of the filling.
Bring the long strips up over the sides.

Braid the Dough:

Start braiding by crisscrossing the dough strips from side to side.
Begin by going almost straight across, then at a slight angle.
It's fine if you get to the end and end up with one strip on top of another one. The pastry dough has an amazing taste and airy texture. And while the filling gives each slice an extra depth of flavor and moisture, the ends are still great even if they have more dough.

Transfer to Baking Sheet:

Carefully transfer the braids to parchment-lined baking sheets.
Optionally, place the rolled dough onto the parchment paper or baking sheet before adding the filling to make it easier to transfer.
Two braids can fit on a large sheet pan if placed diagonally.

Let the Dough Rise:

Lightly cover the braids with a tea towel.
Let them rise for about 30 - 45 minutes.

Egg Wash:

Brush the tops of the braids with egg wash.

Bake:

Bake the braids for 20 - 25 minutes or until lightly browned.

Enjoy:

Once done, definitely take a moment to admire your beautiful creation before indulging in its delicious taste.

two baked Amish butter braids on a sheet.

Danish pastry braids with cheese and cherry pie filling

Butter Braid Flavors

Cream Cheese Blueberry Danish Braids

Butter braids with cream cheese and blueberry pie filling are my very favorite. I love anything with blueberries! And a delicious, freshly baked blueberry pastry braid is one of the most heavenly desserts ever!

I will confess that testing all these recipes I post on my blog every week, is creating a problem for me. I've got some extra weight that I need to get rid of, and it's so hard when I keep baking all these goodies that I can't keep my hands off of.

Cherry Cheese Danish Braids

Last week I made Cherry Cheese Danish Braids, and they turned out absolutely amazing! You can use homemade cherry pie filling if you'd like, or keep it simple with canned pie filling. These fruit and cheese Danish braids also work beautifully with other fruit fillings - or even fresh fruit - for a delicious twist.

Cinnamon Butter Braids

If you're looking for a different flavor profile, you can make these braids taste more like a cinnamon roll. Omit the cream cheese and fruit filling and use butter, brown sugar, cinnamon, and chopped pecans instead.

Mix the four ingredients together (amounts are listed in the notes of the recipe card below), and spread approx. ½ c. of the filling onto each braid.

Can I Freeze Butter Braids?

Yes, you can. This recipe makes four braids which is enough to feed a small crowd. So if you're not feeding a crowd, you may want to freeze some to keep them fresh for later.

Cool the ready-to-eat braids, then place them into an airtight container or wrap them tightly with plastic wrap and aluminum foil. Freeze for up to a month or two. Thaw and enjoy!

Another option is to freeze them before baking:

Assemble the braids and freeze them directly on a baking sheet until solid.
Once frozen, wrap each braid in plastic wrap, and then in aluminum foil or place them into an airtight container.
Store in the freezer for up to 2 months.

To Bake: Thaw the frozen braids in the refrigerator overnight, and allow them to rise before baking according to the recipe instructions.

Homemade Danish Pastry Braids

This Amish recipe for braided dough is a copycat of the classic Cheese Danish Braid. And this type of braided pastry dough goes by different names, including Butter Braids due to its high butter volume (or even Braided Bread). It may also be referred to as Danish Breakfast Rolls or Danish Pastry Braids, as it closely resembles Danish pastries.

More Amish Desserts for Breakfast Recipes

Amish Sticky Buns
Cinnamon Rolls with Caramel Frosting
Homemade Glazed Donuts
Apple Fritters
Applesauce Cake
Blueberry Sour Cream Coffeecake
Cinnamon Streusel Coffeecake
Pumpkin Streusel Coffeecake

I hope you try this Amish recipe for Butter Braid Pastries. They are certainly worth your time. And if you try them, I'd love to hear from you in the comments below. Thank you!

Check out my YouTube channel at MyAmishHeritage

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Butter Braid Pastry (Amish Breakfast Pastry Recipe)

Homemade Danish butter braids are sweet yeast pastries filled with cream cheese and fruit filling, braided, and baked until golden brown. Delicious for breakfast or dessert.

5 from 8 votes

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Prep Time 30

Cook Time 25

resting time 1 20

Total Time 2 15

Course Breakfast, Dessert

Cuisine American, Amish

Servings servings

Calories 273 kcal

Ingredients

Pastry:

1 c. cold butter (2 sticks)
5 c. all-purpose flour
1 tsp. salt
1 pkg. active yeast (scant Tbsp.)
1 c. warm water
3 large eggs (beaten)
½ c. sugar

Filling:

1 (8 oz.) pkg. cream cheese (softened)
½ c. powdered sugar
1 can pie filling of choice (approx. 2 c.)

Glaze:

1 c. powdered sugar
1 - 2 Tbsp. milk
1 Tbsp. melted butter
1 tsp. vanilla

Egg Wash:

1 egg, beaten
splash of milk

Get Recipe Ingredients

Instructions

Pastry:

Add the flour and salt to a large mixing bowl. Cut the butter into slices and add to the flour. Mix until crumbly with mixer, food processor, or pastry blender.
1 c. cold butter (2 sticks), 5 c. all-purpose flour, 1 tsp. salt
In a separate bowl, mix the warm water and yeast. Set it aside for a few minutes until frothy.
1 pkg. active yeast (scant Tbsp.), 1 c. warm water
Add the yeast mixture, eggs, and sugar to the flour mixture and gently mix until combined. (Mix by hand or with the paddle attachment.) The batter will be sticky.
3 large eggs (beaten), ½ c. sugar
Place into a greased bowl. Cover tightly and refrigerate for at least 5 - 6 hours or overnight.
Remove the dough from the refrigerator and allow it to come back to almost room temperature again.
The dough will be sticky, and I recommend greasing your hands with butter before handling. Divide the dough into 4 equal parts, and on a floured surface, roll each part into a 12x9" rectangle.
Divide the cream cheese filling into 4 parts and spread it in a 3" wide strip over the center of each braid. Then spread about a ½ c. of fruit filling over the top of the cream cheese.
With kitchen shears or a pizza cutter, cut the sides toward the center in strips approximately 3" long and 1" wide. Then fold both ends up over the filling tucking the strips along the sides. Continue to fold the strips over the filling, alternating from side to side creating a crisscross pattern.
Carefully place them onto greased or parchment-lined cookie sheets, leaving at least an inch of space between the rolls. (If preferred, you can lay the sheets of dough onto parchment paper before spreading the filling and cutting strips to easily transport them onto the baking trays.)
Cover lightly with a dish towel and set aside to rise for about 30 -40 minutes.
Preheat the oven to 350°.
Just before baking, brush the tops with egg wash to give them a lovely browned finish. Bake for 20 - 25 minutes or until lightly browned.
1 egg, beaten, splash of milk
Cool slightly. Then drizzle the glaze over the top.
Pastries are always the best when fresh. Store in an airtight container, at room temperature, for a day or two. Refrigerate for longer storage, and reheat them for a few seconds in the microwave.
These braids can also be frozen to keep them fresh for later. Thaw and enjoy!

Filling:

Beat cream cheese until smooth, add powdered sugar, and mix until creamy.
1 (8 oz.) pkg. cream cheese (softened), ½ c. powdered sugar

Glaze:

Mix ingredients until smooth. Add more or less milk to get the consistency you want. (Wait to mix this until you're ready to drizzle it since it will thicken as it sits.)
1 c. powdered sugar, 1 - 2 Tbsp. milk, 1 Tbsp. melted butter, 1 tsp. vanilla

Notes

You can use any kind of fruit pie filling or even fresh fruit.

If desired, you can make cinnamon braids instead of cream cheese fruit braids. Substitute the cream cheese and fruit filling with a combination of 1 c. softened butter, 1 c. brown sugar, 1 Tbsp. cinnamon, and 1 c. chopped pecans.

See the post above for more detailed instructions on how to make the braid.

*Nutrition is approximate.

Nutrition

Serving: 1servingCalories: 273kcalCarbohydrates: 47gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 122mgPotassium: 65mgFiber: 1gSugar: 15gVitamin A: 253IUVitamin C: 1mgCalcium: 13mgIron: 2mg

Keyword Amish Breakfast Pastry, Butter Braid Recipe, Easy Breakfast Cheese Danish, Overnight Danish Braids

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