Breakfast / Brunch
Brie & Cherry Braid
This Brie & Cherry Braid looks hard to make, but its actually incredibly simple — is there any better way to describe a holiday recipe? But best of all, with the classic pairing of creamy brie and sweet, tart cherries, this coffee cake makes for the tastiest start to any holiday morning.
FOR THE DOUGH, HEAT:
FOR THE FILLING, PULSE:
FOR THE GLAZE, WHISK:
Each brand refers to instant-dry yeast differently. You may find it labeled Quick-Rise, RapidRise, Perfect Rise, or bread machine yeast.
For the dough, heat ¾ cup milk, ½ cup granulated sugar, and salt in a saucepan over medium until the sugar dissolves, 1–2 minutes; cool to 100°. Coat a bowl with nonstick spray.
Combine flour and yeast in the bowl of a stand mixer with the paddle attachment.
Add 1 egg, egg yolk, and milk mixture; blend on medium-low speed until a dough forms. Switch to a dough hook and knead dough until it springs back when pressed with a greased fingertip, 4–5 minutes; scrape down sides and bottom of bowl.
Add butter 1 Tbsp. at a time, mixing until incorporated before adding the next, 1–2 minutes. Scrape bottom and sides of the bowl between each addition. Transfer the dough to prepared bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours. Chill the dough overnight.
For the filling, pulse dried cherries in a food processor until minced. Add thawed cherries and pulse until nearly minced. Transfer mixture to a saucepan.
Whisk together cherry mixture, ½ cup granulated sugar, cornstarch, and vanilla bean paste over medium heat. Once simmering, cook until thickened, 1 minute; remove from heat and chill in pan until cold.
Roll dough on lightly floured parchment paper into a 12×16-inch rectangle. Cut ½-inch-wide strips on outer thirds of dough at a 45-degree angle.
Lay Brie slices down center of dough, leaving 2-inch flaps at top and bottom bare; top Brie with cherry mixture. Fold up both end flaps, then braid strips over filling. Slide braid and parchment onto the back of a baking sheet. Cover braid with a towel and let rise until puffy, about 2 hours.
Preheat oven to 350°.
Brush egg wash over braid. Sprinkle almonds over top and bake braid until golden, about 30 minutes.
For the glaze, whisk together powdered sugar and 1 Tbsp. milk. Let braid cool 10 minutes, then drizzle glaze over top. Let braid cool 30 minutes more, then serve.
Cut outer thirds of dough into ½-inch-wide strips so they're a similar size and form a nice braid.
Fold flaps on both ends of the braid up and over the filling. Tuck in the excess dough like bed sheets.
Braid dough strips over the filling by alternating strips from each side. It's OK if some of the fruit leaks out.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 6g 30%
Cholesterol 69mg 23%
Sodium 234mg 9%
Carbs 43g 14%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.