Butter Braid Recipe

Butter braids are a classic pastry that is perfect for any occasion. They are made with a flaky pastry dough that is filled with a sweet filling, such as cinnamon sugar, fruit, or chocolate. The dough is then braided and baked until golden brown. Butter braids are delicious on their own, or they can be served with a drizzle of icing or glaze.
This recipe is easy to follow and even beginner bakers can make a beautiful and delicious butter braid. The dough comes together quickly and only requires a few simple ingredients. The filling is also customizable, so you can find a flavor that everyone will love.

Ingredients

• For the Dough:
• 1/2 cup warm water (105°F to 115°F)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 1 large egg
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• For the Filling:
• 1/2 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• For the Egg Wash:
• 1 large egg
• 1 tablespoon water

Directions

1. Make the Dough: In a large bowl, whisk together the warm water, yeast, and sugar. Let sit for 5 minutes, or until the yeast is foamy. Stir in the sour cream, softened butter, and egg. In a separate bowl, whisk together the flour and salt. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
3. Make the Filling: In a medium bowl, cream together the softened butter, brown sugar, cinnamon, and nutmeg until light and fluffy.
4. Assemble the Braid: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a large rectangle (about 16x10 inches). Spread the filling evenly over the dough, leaving a 1-inch border around the edges.
5. Braiding: Cut 1-inch strips along the long sides of the dough, leaving the top and bottom border intact. Gently braid the strips, alternating sides, and fold the ends under the braid to seal. Brush the top of the braid with egg wash.
6. Bake: Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.