by Heather Harris Brady
If you’ve set aside half of your dough from the Parker House rolls, then you’re all ready to make a set of Russian breads! These would be great to take to other dinners as a hostess gift, or to round out meals for overnight guests. This recipe will make two braids, and I’m giving you directions for both a sweet braid and a savory one.
These fillings are my own concoctions, and the term “russian braid” refers to the shaping of the dough. It looks fancy but it’s easy once you see the steps. It’s just a little more unwieldy than you’re used to, perhaps.
Russian Braids, Makes two 10″ round braids
1/2 recipe Parker House roll dough
Sweet braid filling:
- 1-1/2 c. pumpkin butter (apple butter would work too)
- 1/2 recipe 1-2-3-4 streusel
Savory braid filling:
- 3 T. minced garlic
- 1 T. minced fresh rosemary
- 3 T. melted butter
- Fresh ground pepper
- 2 t. cajun seasoning
Divide the dough into two halves. Roll each half out into a large square-ish shape about 17″ wide.
Spread the dough with the fillings. For the sweet braid, put the butter down first, then top with 2/3 of the streusel. For the savory braid, brush the dough with the melted butter and then sprinkle all the spices over the top.
Start on one side and roll it up, as if you were making cinnamon rolls. This is where it gets weird. Cut your roll in half, right down the center.
Then loop the halves over each other several times.
Starting at one end, spiral the braid around on itself like a snail, and tuck the ends underneath. It should look something like this:
Lay it on a greased cookie sheet and let rise until doubled in bulk. Preheat the oven to 350 and bake about 35-40 minutes, until the center is firm. Each slice will have lots of filling layers in it. (I’ll post a slice photo this weekend!)
Last year I took everyone through a complete Thanksgiving Day dinner from start to finish. If you’d like to follow along just start here: Thanksgiving Cook-Along
Happy holiday cooking everyone!