This Raspberry Lemon Curd Braid looks ornate, but it’s easier to make than it appears. The braid bakes into a tender, pillowy loaf with a beautiful golden crust. The woven dough encases a bright, creamy raspberry lemon curd, and as it bakes the braid puffs up to hold the curd in place, giving you a sturdy, cloud-like loaf with a warm finish.
I hadn’t braided bread like this until recently, and my first try came out picture-perfect. With a few clear steps, you can recreate this Raspberry Lemon Curd Braid at home. The recipe below was developed with Bake From Scratch Magazine and Red Star Yeast.
Key reasons you’ll be successful making this Raspberry Lemon Curd Braid
- Fast-acting yeast – Platinum Yeast from Red Star is a quick-acting instant yeast you can add directly to dry ingredients. It helps the dough rise reliably and puff up nicely.
- Simple technique – The braid looks intricate but is constructed by crossing strips of dough over the filling and sealing the edges. It’s straightforward and forgiving.
- A dependable dough – The dough uses common pantry ingredients and is easy to handle, especially with a stand mixer and dough hook.
- Bright curd – A concentrated raspberry lemon curd brings tartness that balances the slightly sweet, airy bread.
- Tested recipe – This recipe was refined through multiple tests to make it approachable and reliable.
The finished braid forms a golden shell around the curd. As it bakes, the dough rises and seals the filling, preventing leaks and creating a soft interior with a crisp exterior.
There are 3 elements
- Dough – A pillowy, easy-to-handle yeasted dough that shapes well and bakes into a soft loaf.
- Raspberry Lemon Curd – A bright, concentrated curd made from raspberries, lemon, egg yolks, sugar, butter, and salt. It thickens into a spreadable filling when cooked gently.
- Glaze – A simple drizzle of powdered sugar and milk gives a sweet, attractive finish.
You can use store-bought curd if you prefer, but homemade curd offers deeper flavor and a richer, buttery texture. Raspberry and lemon pair beautifully—if you enjoy that combo in other recipes, this braid is a natural fit.
The curd uses six ingredients: raspberries, lemon (zest and juice), egg yolks, sugar, butter, and salt. Cooked slowly in a double boiler and strained, it becomes smooth and thick; chill it to set before assembling the braid. Make extra and use it on toast or ice cream.
Quick and easy, step-by-step photos of the braid
Fold the top tab down over the filling, then begin crossing strips from left and right in alternating order, tucking and sealing as you go. Finish by folding the bottom tab up and sealing the last strips; if needed, use a touch of water to help the dough stick.
The shaping process may seem intimidating, but the steps are simple when broken down visually.
How to make the braid pattern
After shaping, allow the braid to rise briefly, then brush with egg wash and bake. Let it cool for a bit before drizzling the glaze. It’s lovely served slightly warm with coffee, or at room temperature as a bright snack.
If you prefer a different finish, sparkling sugar or pearl sugar are nice alternatives. The classic powdered sugar glaze is easy and widely accessible.
I hope you enjoy this Raspberry Lemon Curd Braid. It’s an impressive-looking recipe that’s low risk and approachable, relying on quality ingredients and simple techniques to deliver a show-stopping result.
The finished Raspberry Lemon Curd Braid is a sweet breakfast pastry or a bright afternoon pick-me-up
Thanks to Bake From Scratch and Red Star Yeast for their support in developing this recipe. It’s become a favorite in many households and is worth trying if you want a beautiful, shareable baked treat.
Recipe
Raspberry Lemon Curd Braid
- Author: Becky Sue of Baking The Goods
- Total Time: 1 hour
- Yield: 1 loaf
Description
This Raspberry Lemon Curd Braid bakes into a tender loaf with a golden braid that holds a bright, creamy curd at its center. The structure of the braid keeps the filling secure while producing a soft interior and a crisp, browned exterior.
Ingredients
Raspberry Lemon Curd Braid
- 2 ¾ to 3 cups (344 to 375 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 2 ½ teaspoons (7.5 grams) kosher salt
- 1 0.25-ounce package (7 grams) instant yeast (Platinum Yeast recommended)
- ¼ cup (57 grams) unsalted butter
- ½ cup (120 grams) whole milk
- ¼ cup (60 grams) water
- 1 teaspoon (4 grams) vanilla extract
- 1 large egg, room temperature, divided
- Raspberry Lemon Curd (recipe follows)
- Glaze (recipe follows)
Makes about ¾ cup (Raspberry Lemon Curd)
- 1 ½ cups (185 grams) raspberries, fresh or thawed frozen
- 1 tablespoon (6 grams) lemon zest
- 2 tablespoons (30 grams) fresh lemon juice
- 6 tablespoons (75 grams) granulated sugar, divided
- 3 large egg yolks
- ¼ cup (57 grams) unsalted butter, cubed and softened
- ½ teaspoon kosher salt
Makes ½ cup (Glaze)
- 1 cup (120 grams) confectioners’ sugar
- 1 to 1 ½ tablespoons (15 to 23 grams) whole milk
Instructions
Raspberry Lemon Curd Braid
- Combine 1½ cups (188 grams) flour, granulated sugar, salt, and yeast in the bowl of a stand mixer.
- In a saucepan, melt the butter over medium heat. Add the milk, ¼ cup (60 grams) water, and vanilla; heat until 120–130°F (49–54°C). Add to the flour mixture and beat with the paddle on low until combined. Beat in 1 egg (50 grams). Gradually add 1¼ cups (156 grams) flour while mixing until combined, scraping the bowl as needed.
- Switch to the dough hook and knead on low until a soft, slightly sticky dough forms, 7–8 minutes, adding up to the remaining ¼ cup (31 grams) plus 1 tablespoon (8 grams) flour a little at a time if too sticky. The dough should be elastic and pull away from the sides but may stick to the bottom. Turn onto a lightly floured surface and shape into a smooth round.
- Lightly oil a large bowl, place the dough inside turning to coat the top. Cover and let rise in a warm, draft-free spot (about 75°F/24°C) until nearly doubled, 30–45 minutes.
- Punch down and let rest 5 minutes. On parchment, roll the dough into a 16×12-inch oval. Mark a 13×4½-inch rectangle in the center, leaving borders as described, and spread the chilled Raspberry Lemon Curd in the rectangle.
- Cut 1-inch strips along both sides of the filling, trim the top and bottom to the width of the filling and discard scraps. Fold the top tab over the filling, then alternate folding strips from left and right over the filling until two strips remain. Tuck the bottom tab up and fold the last strips over, pinching to seal. Use a little water if needed to help seal.
- Transfer the braid on parchment to a baking sheet. Cover and let rise in a warm place until puffed, 15–25 minutes.
- Preheat the oven to 350°F (180°C).
- Whisk the remaining egg (50 grams) and brush the top and sides of the dough with the egg wash.
- Bake 20–25 minutes, rotating halfway, until golden and an instant-read thermometer registers 190°F (88°C).
- Cool 15–20 minutes, then drizzle with glaze. Serve warm or at room temperature.
Raspberry Lemon Curd
- Combine raspberries, lemon juice, lemon zest, and 3 tablespoons sugar in a small saucepan. Simmer over medium heat, stirring occasionally, until berries break down and thicken, about 8–10 minutes. Press through a fine mesh sieve to remove seeds; you should have roughly ⅓–½ cup juice.
- Whisk the remaining 3 tablespoons sugar with the egg yolks in a heatproof bowl set over simmering water (double boiler) until the sugar dissolves.
- Slowly whisk in about ⅓ cup raspberry juice and continue whisking and cooking for 3–5 minutes.
- Add the butter a cube or two at a time, stirring until incorporated. Cook, stirring constantly, until thickened, coats the back of a spoon, and reaches 170–180°F (77–82°C), about 8–10 minutes.
- Press the curd through a fine mesh sieve into a bowl, discarding solids. Cover with plastic pressed directly onto the surface and refrigerate until chilled and set, at least 2 hours.
Glaze
- Sift confectioners’ sugar into a bowl and whisk with milk until smooth and pourable. Use immediately to drizzle over the cooled braid.
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: Bread