It doesn’t happen very often but sometimes I just get bored of eating muffins for breakfast. Its still way too hot to switch to oatmeal and I haven’t been in a granola mood lately. Since I eat breakfast at work, this limits my options quite a bit.
I was flipping through my dessert recipes looking for anything that might catch my eye when I came across a Raspberry Breakfast Braid in the August/September issue of Taste of Home. It required only a few ingredients and didn’t take very long to make so I figured it was worth a shot.
Except the grocery store was out of raspberries. I didn’t think blackberries would go over too well since they have seeds and I wasn’t in the mood for blueberries. I’m not a huge fan of cooked strawberries so they were out. Bananas seemed boring. Cherries were too expensive plus required all of that time to pit them. And then my eyes fell on the display of peaches. I knew I risked the braid falling apart since peaches are about 100 times juicier than raspberries but I decided it was worth a shot.
While I was chopping up the peaches, I made the split second decision to add in the extra strawberries I had in the fridge. I figured if they weren’t the main ingredient I could probably handle them in their cooked state.
- 3/4 cup fresh peaches, peeled and chopped
- 1/4 cup fresh strawberries, thinly sliced
- 1 1/2 tbsp. sugar
- 2 cups Bisquick baking mix
- 4 tbsp. unsalted butter, chilled and cubed
- 3 oz. cream cheese, chilled and cubed
- 1/3 cup milk
- 1/4 – 1/2 cup all-purpose flour
- 3 tbsp. (Dominos) powdered sugar
- 1 1/2 tbsp. milk
- 1/4 tsp. vanilla extract
1. In a small bowl combine the peaches, strawberries and sugar. Toss to coat. Set aside.
2. Preheat the oven to 425. Line a baking sheet with parchment paper.
3. Pour the Bisquick into a large bowl. Cut in the butter and cream cheese until the mixture resembles coarse crumbs. Using a wooden spoon, stir in the milk until combined.
4. Lightly flour a surface. Turn out the dough onto the surface and add the flour as necessary until the dough is manageable. Knead 10 times adding flour as necessary.
5. Transfer the dough to the prepared baking sheet and roll out into a rectangle, as close to 18×12 as possible.
6. Spread the peach/strawberry mixture down the center of the dough. Use a butter knife to cut 1″ wide slices on either side of the dough. Bring them to the center in a crossing fashion to create the look of a braid. Bring the top and bottom of the braid up and tuck under the braid flaps to seal.
7. Bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool slightly.
8. Meanwhile, prepare the glaze, adjusting the ingredients to your liking and until it reaches a pourable consistency. Drizzle the glaze over the braid.
I cut this into slices and portioned it out for my breakfast. Luckily there were a few slices left over that I could try some right away. Uh, wow! That’s about all I can say. The natural sweetness of the peaches took over the cooked strawberry flavor and just combined so nicely with the vanilla glaze. I can’t wait to eat this for breakfast throughout the week! I plan on making it again and trying it with different fruits. If you used frozen peaches or already had some fresh one sliced up, this would take no time at all in the morning and would be the perfect breakfast for any house guests you may have.