Coconut Almond Biscuit Braid
- Prep Time:
- 30 min
- Cook Time:
- 25 min
- Total Time:
- 1 hr
- 4 tablespoons butter
- 1 1/2 cups flaked coconut
- 1/4 cup sugar
- 2 tablespoons honey
- 1 tablespoon milk
- 1/2 teaspoon almond extract
- 2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour
- 6 tablespoons cold butter, cubed
- 3/4 cup buttermilk
- Crisco® Original No-Stick Cooking Spray
- Melted butter
- HEAT oven to 375°F.
- FILLING: Melt butter in medium saucepan. Stir in coconut, sugar, honey and milk. Bring to boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat. Set aside to cool. Stir in almond extract.
- DOUGH: Place flour in medium bowl. Cut in butter with pastry blender or 2 knives until crumbs are the size of small peas. Make a deep well in the center of the flour mixture. Stir in buttermilk with a fork just until dough forms. If dry flour remains in bottom of bowl, add 1 more tablespoon buttermilk and stir. (All the flour may not be fully incorporated.)
- TURN dough onto lightly floured surface. Press dough into a ball. Knead 7 to 10 times. Press or roll dough into a rectangle about 1/2-inch thick.
- COAT baking sheet with no-stick cooking spray. Place dough on baking sheet. Roll out to a 12 x 10-inch rectangle. Gently lift sides of dough to loosen from pan. Spoon cool coconut mixture in an even strip down the center of the dough.
- On each side of the filling, CUT diagonal slits in dough 1 inch apart. Lift strips of dough up and diagonally over the filling, alternating sides and overlapping ends of strips, creating a braid.
- BAKE 22 to 25 minutes or until golden brown. Brush with melted butter. Cool on baking sheet on wire rack 10 minutes.
Serving Size (1/10 of recipe), Calories 300 (Calories from Fat 150), Total Fat 17g (Saturated Fat 12g, Trans Fat 0.5g), Cholesterol 35mg, Sodium 480mg, Total Carbohydrate 36g (Dietary Fiber 2g, Sugars 14g), Protein 4g; Percent Daily Value*: Vitamin A 8%, Vitamin C 0%, Calcium 8%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
For easier slicing and rich flavor, wrap cooled quick breads in aluminum foil and store overnight before serving.
When kneading yeast dough, coat your hands and rolling pin with flour or cooking spray. Add just enough flour to keep dough from sticking.