Peach Strawberry Breakfast Braid
This easy-to-make breakfast braid is made easy with a baking mix base.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: baking mix recipes, breakfast braid, breakfast recipes
Servings: 6 servings
Calories: 431kcal
For the Braid
- ¾ cup peaches peeled and chopped
- ¼ cup strawberries hulled and thinly sliced
- 1 tablespoon sugar
- 2 cups Bisquick baking mix
- 4 tablespoon unsalted butter chilled and cubed
- 3 oz cream cheese chilled and cubed
- ⅓ cup milk
- ½ cup all purpose flour
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
For the Braid
Preheat the oven to 425. Line a baking sheet with parchment paper.
Combine peaches and strawberries together in a bowl. Add sugar and toss to coat.
Add baking mix, butter and cream cheese to a large bowl. Use a pastry cutter to cut in the butter and cream cheese until fully combined and the mixture becomes coarse crumbs.
Stir in the milk until combined.
Lightly flour a surface and turn out the dough onto it. Add additional flour and work into the dough until it is tacky but not sticky. Roll out the dough into a 12x18 rectangle.
Transfer the dough to the prepared baking sheet.
Use a slotted spoon to remove excess liquid from the fruit and arrange in a single layer down the center of the dough.
Use a knife to cut 1 inch strips on both sides of the dough. Bring strips of dough from opposite sides together over the fruit, overlapping them to create the braid look. Repeat with remaining strips of dough. Tuck the top and bottom of the dough under the braids.
Bake for 20 minutes or until lightly golden. Let cool for 20 minutes.
Serving: 1slice | Calories: 431kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 565mg | Potassium: 160mg | Fiber: 2g | Sugar: 29g | Vitamin A: 512IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2mg