Lemon and raspberry braid
I made a Smitten Kitchen recipe with added raspberries. I know, you’re all shocked. I swear the next thing I bake will be more adventurous. Metric conversions below, for your(/my future) convenience.
Mix 90ml warm water, 30g plain flour, 7g yeast and 5g sugar. Leave for 15 minutes, then add 300g flour, 90g sour cream, 60g butter, 1 egg, 50g sugar, 1 tsp salt, 1 tsp vanilla essence and zest of 1 lemon. Knead until smooth and prove for an hour (or overnight in the fridge).
Mix 70g cream cheese, 30g sugar, 30g flour, 30g sour cream and the juice of half a lemon. Roll out dough to a 10x15 inch rectangle and spread the lemon filling down the middle third. Scatter over about 80g raspberries. (Next time I’ll add some extra sugar too, because the raspberries were very tart.) Plait the remaining dough over the top (see original recipe for instructions) and prove for another 45 minutes. Brush the top with beaten egg, scatter over some sugar, and bake at 190C for 25 minutes.