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FAIR TREATS: Nutella Raspberry Braided Loaf

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A ribbon winner at the 2013 Iowa State Fair shares the secrets on how she makes such tasty treats.

Nutella Raspberry Braided Loaf

Chef: Lana Ross

1 package Fleischmann’s Active Dry Yeast
3 tablespoons honey
1 cup lukewarm milk
4 tablespoons butter, melted
3 cups flour
1 teaspoon salt
1 egg, lightly beaten

Raspberry Sauce:
1 (6 ounce) container fresh raspberries
1/4 cup sugar
1/8 cup water
1 tablespoon corn starch

1/2 cup Nutella

1/3 cup butter
2 cups powdered sugar
2 to 3 tablespoons milk
1 1/2 teaspoons vanilla
1/4 teaspoon salt

Combine the Fleischmann’s yeast, honey, milk and butter and leave for 15 minutes to dissolve. In a large bowl, mix together the flour and salt. Add the egg to the yeast mixture, combine with flour to obtain a soft dough. Transfer to a floured surface and knead until smooth, about 5 minutes. Let rise until double in size. For raspberry filling, place all ingredients in a saucepan and cook until thick.

Grease a baking sheet. Punch down the dough and roll out into a 12 x 10-inch rectangle. Transfer to the baking sheet. Spread the Nutella in the center and top with 1/4 cup (minus 2 tablespoons) raspberry sauce. With a sharp knife, cut 10 strips at an angle on either side of the filling. For a braided pattern, fold up one end neatly, then fold over the strips from alternating sides until all strips are folded over. Tuck excess dough at ends underneath. Cover loosely and leave to rise until doubled in size. Bake at 375 degrees F for 30 to 35 minutes. For frosting, mix all ingredients together to reach desired consistency. Frost braid when bread has cooled.


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