Maggie Bullington
Ingredients
- 2 cups self-rising flour
- 1 tablespoon sugar
- 1/2 cup cold butter, cubed
- 3 ounces cream cheese, cubed
- 1/3 cup milk
Filling and Glaze
- 1-1/4 cups fresh raspberries
- 3 tablespoons raw sugar
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk
Directions
- To make the dough, mix flour and sugar together in a large bowl. Cut in cold butter and cream cheese with a pastry blender until mixture resembles coarse crumbs. Stir in milk until just blended.
- Turn dough onto a lightly floured surface. Knead lightly 8 to 10 times.
- On a greased baking sheet, roll dough into an 18-by-12-inch rectangle. Spoon fresh raspberries down the center third of dough. Sprinkle berries with raw sugar.
- On each long side, cut 1-inch-wide strips about 2-1/2 inches in toward the center. Starting at one end, fold alternating strips at an angle across the berries. Seal the ends.
- Bake at 450 F for 15 to 20 minutes, or until golden-brown. Remove and let cool slightly.
- Mix the ingredients for the glaze together and drizzle over the braid. Enjoy right away for a special breakfast treat!
This is one of my favorite ways to use raspberries. It’s a treat for the eyes and the palate!
Hurrah for Red Raspberry Recipes
When it’s time to bring these juicy, red berries to the kitchen, the possibilities are endless! I hope you’ll tuck some red raspberries into your homestead’s garden and enjoy trying these time-tested raspberry recipes in your own kitchen.
Maggie Bullington enjoys living on her family’s homestead in rural Alabama. When she’s not writing, you may find her gardening, cooking with farm-fresh ingredients, or working with her brother at Lucas Forge.
Originally published as part of “Hurrah for Red Raspberries” in the May/June 2023 issue of Grit magazine and regularly vetted for accuracy.
