Braided Raspberry Almond Cream Pastry

Looking through my "Artisan Bread In 5 Minutes" cook book the other day, I came across this recipe and knew I had to make it. For those of you that remember, my sister did a post on 5 minute artisan bread that was amazing and super easy. As a matter of fact, most of us don't buy bread anymore because this bread is so easy and taste so amazing. This bread is made with the basic "Brioche" recipe, but add a few extras and it's a whole different animal! I guarantee when you make this bread, folks will think you're something all together too fine!!! No need to broadcast that it's so easy it's almost wrong!! So dust some flour across your cheek and come along for the ride!
INGREDIENTS:
1 1/2 lbs (cantaloupe sized portion) Brioche dough (see below)
1/2 cup of almond cream (recipe to follow)
1/2 cup of raspberry jam
1 cup of fresh raspberries
egg wash (1 egg beaten with 1 tbsp of water)
sugar for dusting the top
ALMOND CREAM
4 tbsp of butter at room temp
1/2 cup of almond paste
1/4 cup of unbleached all purpose flour
1 egg
1/4 tsp of orange flower water (optional)
1/4 tsp of almond extract
1/4 cup of sugar
BRIOCHE DOUGH
1 1/2 cups of lukewarm water
2 packages of granulated yeast
1 1/2 tablespoons of kosher salt
8 eggs, lightly beaten
1/2 cup of honey
3 sticks of unsalted butter, melted plus butter for greasing pans
Egg wash (1 egg beaten with 1 tbsp of water)
Do ahead: mix the yeast, salt, eggs, honey and melted butter with the water in a lidded food container (not airtight). Mix in the flour without kneading using a spoon. The dough will be loose but will firm when chilled. Cover and allow to rest at room temp about 2 hours until dough rises and collapses. Refrigerate overnight without lid airtight. When ready, dust surface of dough with flour and use a serrated knife to cut off a cantaloupe size portion.

In your mixer or food processor cream together the butter, almond paste, flour, egg, orange water, and almond extract, until smooth. Set aside

Mine was as smooth as I could get it as the almond paste is really hard.

Line a cookie sheet with parchment paper.

Grab a cantaloupe size portion of your dough as seen below.

Dust the piece with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

Roll out the dough into a 1/8 inch thick rectangle. As you roll add flour to prevent sticking.

Lift the dough onto the cookie sheet. Cover the center 1/3 with the almond cream mix.

Add the jam.

Add the berries.

Using a pizza cutter cut 12 strips on each remaining third and brush with egg wash. Fold the strips left over right, crisscrossing over filling. Lightly press the strips together as you move down the pastry, creating a braid. Allow the bread to rest for 40 minutes. 

Preheat your oven to 375* Brush the braid with egg wash and generously sprinkle with the sugar. Place the cookie sheet in the center of the oven and bake for 35 to 45 minutes or until golden brown and bubbling. Serve warm.


This was just too good for words. It's also great the next day for breakfast or to give away to friends!!! My friend Danielle gives this bread the thumbs up! The really important thing here, this bread makes you look like you're a serious pro!!!
Jill