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.
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)
- 1/2 c. sugar
Filling:
- 1 (8 oz.) pkg. cream cheese (softened)
- 1/2 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
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), 1/2 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 1/2 c. of fruit filling over the top of the cream cheese.1 (8 oz.) pkg. cream cheese (softened), 1 can pie filling of choice (approx. 2 c.), 1/2 c. powdered sugar
- 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.
Filling:
- Beat cream cheese until smooth, add powdered sugar, and mix until creamy.
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
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