Raspberry Lemon Curd Braid

Posted by admin on

By beckysue from Baking the Goods.

Raspberry Lemon Curd Braid by Baking The Goods.

This Raspberry Lemon Curd Braid is impressive, right? Don’t let the ornate interlocking weave fool you, this braid is a whole lot easier to make than you’d think! I promise.

I can feel your skepticism from here. You should know, I had never made a braided bread like this in my life until a few weeks ago. On my first try, the braid came out picture perfect and every iteration since has been a true beauty. I have every confidence in the world that you can recreate this Raspberry Lemon Curd Braid in your own kitchen, with this simple, step-by-step recipe – made in partnership with my friends at Bake From Scratch Magazine and Red Star Yeast.

Key reasons you’ll be successful making this Raspberry Lemon Curd Braid

  • Platinum Yeast from Red Star – A quick acting yeast that doesn’t require blooming first. Just mix it in with dry ingredients and go! It activates the dough quickly and evenly so your braid rises rapidly and puffs perfectly. 
  • Don’t sweat the technique – While the braid looks like it was made by a highly skilled pastry chef, it truly is simple to make with an easy technique that comes together in a jiff! You aren’t even actually braiding here, just crossing pastry strips over each other and pressing to seal. Simple, yet impactful.
  • A solid base – The dough for this braid bread is simple, solid and easy to work with, especially with the help of a stand mixer and a dough hook attachment.
  • Curd is the word – The concentrated tartness of the Raspberry Lemon Curd is an elegant compliment to the slightly sweet and airy, yeasted braided bread. The flavors and textures are delightfully balanced.
  • Tried & true – I tested this recipe at least 8 times, making small tweaks along the way. My goal was to make it as approachable and enjoyable as possible for you!
Ingredients for Braid Bread
The Braid dough only uses a handful of pantry staples. Flour, sugar, salt, eggs, butter, vanilla and yeast!
Red Star Platinum Yeast
The Platinum Yeast from Red Star is key to the quick rising Braid Bread.

This Raspberry Lemon Curd Braid bakes up into a tender, pillowy bread that browns beautifully in the oven. The golden braid surrounds the rich and creamy curd in a tight, interlocking hug that’s as beautiful as it is functional. As the bread bakes, the braid puffs up, keeping the curd from leaking out. It turns into a puffy, sturdy cloud loaf with a warm golden finish.

mixing dough
The dough is first mixed with a paddle attachment to get things well blended before kneading.
bread dough clinging around dough hook
Then the dough hook kneads the dough together until it starts to cling around the hook and pull away from the edges of the bowl.
braid bread dough
The bread dough should be slightly sticky with smooth elasticity.

There are 3 elements to this Raspberry Lemon Curd Braid

  1. Dough – Thanks to the quick acting Platinum Yeast from Red Star, this pillowy dough mixes together quick and smooth. It’s easy to work with. Not too sticky and not too tough, so the shaping process is a breeze.
  2. Raspberry Lemon Curd – Curds take a bit of babysitting and can be quite a mess to make. But go in with confidence and a kitchen towel and you’ll have a colorful curd that is full of tart and tangy flavor. It’s worth the mess.
  3. Glaze – This one is as easy as can be. Just a quick whisk of powdered sugar and milk for a frosty finishing glaze.

Sure, you can buy pre-made curds and I wholeheartedly support that decision if that’s what works best for you. Homemade curds are well worth the effort if you have the time, though. In my opinion, raspberry and lemon belong together. See my Raspberry Lemon Scones for further proof. So, this combo was a no-brainer when developing this recipe.

This Raspberry Lemon Curd only uses 6 ingredients: raspberries, lemon, egg yolks, sugar, butter, and salt. The pectins in the fruit combined with the eggs yolks and a slow simmer in a double boiler transform the mixture into a thick, creamy curd. Homemade curds are an extra special experience. They have a rich, buttery mouthfeel and are full of deeply concentrated flavor. Make a double batch and keep some extra around for slathering on toast or enhancing ice cream!

Straining Raspberry Lemon Curd
To make the Raspberry Lemon Curd, first simmer down the berries with sugar and lemon, then strain out the solids. This captures the concentrated flavor.
Making Raspberry Lemon Curd
Whisk the egg yolks and sugar together over simmering water in a double boiler. This keeps the eggs from getting too hot, which will cook them too fast and cause them to curdle.
Whisking Raspberry Lemon Curd
Once the sugar dissolves into the egg yolks, slowly whisk in the fruit juice.
Making Raspberry Lemon Curd
Then stir in the butter and salt. The curd will start to come together and thicken up.
Raspberry Lemon Curd
The Raspberry Lemon Curd will thicken up and should coat a spatula or spoon.

The braid comes together quick and easy!

punching down dough
Once the dough has risen and puffed up, gently punch it down and let it hang for another 5 minutes.
Raspberry Lemon Curd.
The Raspberry Lemon Curd will thicken up into a creamy spreadable consistency while chilling in the fridge.
rolling out braid bread dough
The dough effortlessly rolls out into a 16×12 inch oval on a sheet of parchment paper for easy transport.
measuring and marking bread bread dough
Use a ruler to precisely measure and mark 3 even columns. Or, just eyeball the dough and mark it.
Spreading the Raspberry Lemon Curd
Spread the Raspberry Lemon Curd evenly in the center column.
Cutting braid bread strips
Use a bench scraper or a sharp knife to cut 1″ strips down the 2 outer columns.
cutting braid bread dough
Make notches in the four corners by slicing off the excess corner dough.

Start at the top of the dough by folding the top tab down over the filling in the center column.

Then, lift the topmost strip on the left side, stretch and fold it over the filling, ending just below the top strip in the right column. Repeat with the top strip in the right column. Continue this pattern, alternating left and right, until you have the two bottom strips remaining.

Fold the bottom tab up into the center column. Then fold the last two strips over the tab. Then tuck and pinch the last 2 strips to seal the bottom. Simple, fun and oh so stunning!

The shaping process may seem intimidating, so let’s visually break it down and you’ll see just how simple it is.

Once you’ve shaped the braid, it just needs a little time to rise before baking. After baking, allow the Raspberry Lemon Curd Braid some time to cool off before drizzling with glaze. I like to serve it while still just a little bit warm with a strong cup of coffee, but it’s great anytime.

Raspberry Lemon Curd Braid rising
Hello beautiful! Once shaped, the Raspberry Lemon Curd Braid needs to rise for about 20 more minutes before baking.
Raspberry Lemon Curd Braid egg wash
Just before baking, the Raspberry Lemon Curd Braid gets a quick coat of egg wash which will help it brown up brilliantly in the oven.

For glaze alternatives, try sparkling or pearl sugar. I went with the drizzly glaze because I felt that it was the most accessible finish. Many of us already have powdered sugar in our homes and the dough requires milk anyway. Plus, I crowdsourced the finishing options and the glaze was the overwhelming winner. Gotta give the people what they want!

Raspberry Lemon Curd Braid cooling
Allow the Raspberry Lemon Curd Braid to cool at least 15 minutes before glazing.
glazing the braid bread
The glaze goes on with the flick of a wrist and a whisk by simply drizzling the glaze over the braid.
Raspberry Lemon Curd Braid glazed
If you can wait, allow the glaze to set for a few minutes before serving.
braid bread poll
A resounding vote for glaze!

I hope you enjoy this Raspberry Lemon Curd Braid recipe as much as I enjoyed developing it. It’s the perfect low-risk recipe if you want to try baking something new and different. While it looks incredibly impressive, it’s a fairly easy recipe that relies on quality ingredients and simple techniques to elevate the wow factor.

Raspberry Lemon Curd Braid made with Red Star Platinum Yeast
Raspberry Lemon Curd Braid made with Platinum Yeast from Red Star.
Raspberry Lemon Curd Braid sliced
Raspberry Lemon Curd Braid sliced.
Slicing into the Raspberry Lemon Curd Braid to reveal that stunning springy curd color.

This Raspberry Lemon Curd Braid is sweet breakfast pastry or a bright afternoon pick-me-up.

Set the breakfast scene with a shared loaf or slice of Raspberry Lemon Curd Braid and some piping hot coffee.
Slice of Raspberry Lemon Curd Braid
The creamy and jammy filling against the pillowy soft bread is a delightful treat any time of day.
Plates of Raspberry Lemon Curd Braid
The Raspberry Lemon Curd brings a concentrated vibrant ribbon of flavor throughout the braid bread.

A great big thank you to my pals and partners from Bake from Scratch and Red Star Yeast for supporting me as I developed and refined this Raspberry Lemon Curd Braid recipe. It’s already become a highly requested classic in my household and my neighborhood.  

Follow Bake From Scratch on Instagram or subscribe to their beautiful magazine dedicated to all things baking at bakefromscratch.com. Learn more about Red Star Yeast and their full line of products at redstaryeast.com or follow them on Instagram for recipe inspiration.

You can also find this full recipe along with many more Red Star powered recipes and helpful videos in the Bake From Scratch Bread Box!

Thank you for supporting me and the brands that I love! 💖

Raspberry Lemon Curd Braid

Raspberry Lemon Curd Braid

Course Breakfast
Cuisine bread
Keyword Raspberry Lemon Curd Braid
Cook Time 1 hour
Rest & Rise Time 2 hours
Servings 1 loaf
Author Becky Sue of Baking The Goods


Raspberry Lemon Curd Braid

  • 2¾ to 3 cups (344 to 375 grams) all-purpose flour, divided
  • ¼ cup (50 grams) granulated sugar
  • teaspoons (7.5 grams) kosher salt
  • 1 0.25-ounce package (7 grams) instant yeast *We used Platinum Yeast from Red Star
  • 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 (100 grams) eggs, room temperature and divided
  • Raspberry Lemon Curd (recipe follows)
  • Glaze (recipe follows)

Raspberry Lemon Curd

    Makes about ¾ cup

    • 1 ½ cups (185 grams) fresh or frozen & thawed raspberries
    • 1 tablespoon (6 grams) lemon zest
    • 2 tablespoons (30 grams) fresh lemon juice
    • 6 tablespoons (75 grams) granulated sugar – divided
    • 3 large (56 grams) egg yolks, room temperature
    • ¼ cup (57 grams) unsalted butter, cubed and softened
    • ½ teaspoon (1 ½ grams) kosher salt


      Makes ½ cup

      • 1 cup (120 grams) confectioners’ sugar
      • 1- 1 ½ tablespoons (15 to 23 grams) whole milk


      Raspberry Lemon Curd Braid

      • In the bowl of a stand mixer, combine 1½ cups (188 grams) flour, granulated sugar, salt, and yeast.
      • In a medium saucepan, over medium heat, melt the butter. Add the milk, ¼ cup (60 grams) water, and vanilla and heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at low speed until combined. Beat in 1 egg (50 grams). With mixer on low speed, gradually add 1¼ cups (156 grams) flour, beating just until combined and stopping to scrape sides of bowl.
      • Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams), 1 tablespoon (8 grams), at a time if dough is too sticky. (Dough will be elastic and pull away from sides of bowl but stick to bottom of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
      • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 30 to 45 minutes.
      • Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured sheet of parchment paper. Roll into a 16×12-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4½-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3¾-inch border on long sides. Spread Raspberry Lemon Curd in rectangle.
      • Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling. Discard scraps. Starting at the top, fold the top tab over filling. Beginning on left side, stretch and then fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until 2 strips remain. Tuck the bottom tab in and fold the last two strips over the bottom edge, then tuck and pinch last 2 strips to seal the bottom edge. (If dough is not sticking to itself, dab with a little water to help it seal.)
      • Transfer dough, on parchment, to a baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 15 to 25 minutes.
      • Preheat oven to 350°F (180°C).
      • In a small bowl, whisk remaining 1 egg (50 grams). Brush top and sides of dough with egg wash.
      • Bake until golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C), 20 to 25 minutes, rotating pan halfway through baking.
      • Allow to cool for 15-20 minutes, then drizzle with glaze. Serve warm or at room temperature.

      Raspberry Lemon Curd

      • In a small saucepan, combine the raspberries, lemon juice and lemon zest with 3 tablespoons sugar over medium heat. Simmer over medium heat until the berries start to break down and thicken, about 8-10 mins, stirring periodically. Push through a mesh sieve into a bowl, discarding seeds and solids. Set aside. You should have about ⅓ – ½ cup of fruit juice.
      • Combine remaining 3 tablespoons of sugar and egg yolks in the top of a double boiler or heat proof bowl over a pot with about an inch of lightly simmering water and whisk continuously until the sugar dissolves.
      • Slowly whisk in the ⅓ cup of the raspberry juice. Keep whisking continuously and cook for about 3-5 minutes.
      • Add butter, 1 to 2 cubes at a time, stirring until melted after each addition. Cook over a saucepan of simmering water, stirring constantly, until thickened and can coat the back of a spoon and an instant-read thermometer registers 170°F (77°C) to 180°F (82°C), 8 to 10 minutes.
      • Press curd through a fine mesh sieve into bowl, discarding solids. Cover with a piece of plastic wrap, pressing wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 2 hours.


      • Sift confectioners’ sugar into a medium bowl. Whisk together with milk until smooth and fluid. Use immediately.

      The post Raspberry Lemon Curd Braid appeared first on Baking the Goods.