The Cherry Filling Makes It Absolutely Amazing
When our daughters were still in high school, a dear family friend brought a cherry-filled braided loaf to our home every Christmas. Valerie and our families were connected in many ways, and she always made the dough from scratch. We looked forward to it all season.
Her loaf always seemed so perfect and a little intimidating, so I never tried to recreate it—until recently, when our last granddaughter graduated and I decided it was time. It turns out she was right: the bread is far easier to make than it looks, and the flavor is fantastic.
You can use frozen bread dough or puff pastry in a pinch, but for best taste and presentation nothing beats a homemade, enriched sweet yeast dough. I adapted my reliable One Great Bread Dough to create a softer, richer dough with a fine, tender crumb that works beautifully for a cherry braid.
Bread baking is straightforward, rewarding, and economical. A stand mixer makes the process easiest—mine is a trusty KitchenAid I’ve used for years—but you can also mix and knead by hand. Below I include my modified enriched sweet yeast dough method and clear, simple steps to shape and bake the braided cherry loaf.
Begin by Making a Batch of Sweet Yeast Dough
I believe in keeping yeast bread simple so you’ll make it often and with confidence. Ignore the avalanche of conflicting advice online—focus on fundamentals and enjoy the process.
The most important rule for yeast dough is water temperature: it should be warm but not hot, ideally about 105–115°F. If you don’t have a thermometer, use the wrist test—the water should feel comfortably warm, not cool or scalding, similar to what you would use for a baby’s bottle.
Yeast needs warmth, a bit of sugar, and salt to perform. There are two common types: active dry and rapid-rise (instant). I prefer rapid-rise yeast because it can be mixed directly with the dry ingredients and saves you a proofing step. If you only have active dry yeast, proof it first following reliable instructions to ensure it’s still active.
I buy yeast in bulk and keep unopened packages in the freezer; once opened, a sealed jar in the refrigerator keeps it fresh. If you find old yeast in a cupboard, check the expiration date or proof it to confirm it’s still good before baking.
Step-by-Step Directions for Making Yeast Dough
Combine warm milk, yeast, sugar, salt, and butter in the mixer bowl and add one cup of flour. Use the whisk or paddle to mix thoroughly, scraping down the bowl occasionally. Then add a room-temperature egg and two more cups of flour, mixing well between additions.
A helpful tip: drape a clean dish towel over the mixer head and bowl when adding flour to cut down on messy flour dust. Another quick trick is to sweep stray flour into the trash with a large, clean paintbrush before washing up—saves time and reduces sticky cleanup.
Switch to the dough hook and add the remaining flour gradually until the dough pulls away from the sides of the bowl. Stop the mixer occasionally to feel the dough. If it’s sticky, add flour a tablespoon at a time and resume kneading.
Stop adding flour when the dough is soft but no longer sticks to your fingers. Proper dough should feel satiny, smooth, elastic, and slightly tacky—not dry. Remove the dough hook and form the dough into a ball.
Grease the bowl with a light coating of oil or nonstick spray and return the dough to the bowl. Brush a thin film of oil over the dough, cover with a clean dish towel, and place in a warm spot to rise until doubled, about an hour. Once doubled, the dough is ready to shape into braids.
How to Fill the Dough to Make Braided Bread
Divide the dough in half and roll each portion into a rectangle about 10 by 15 inches. Transfer the rectangle to a parchment-lined or well-greased rimmed baking sheet. I find it easiest to roll the dough onto the rolling pin and then unroll it onto the sheet, adjusting the shape as needed.
Stir one teaspoon of almond extract into a 21-ounce can of cherry pie filling, then spread half the filling down the center third of each rectangle. Using a sharp knife, cut diagonal strips along the long sides of the rectangle—think Christmas tree branches—and fold the strips over the filling, alternating sides to form a braid.
Continue braiding to the bottom, then pinch and tuck the ends neatly. If your initial cuts are straight rather than diagonal, the braid won’t sit as neatly—cut diagonally for the best appearance. If you prefer other fillings, apricot or apple pie filling are tasty alternatives.
Brush the braid with an egg wash made from one beaten egg and a splash of water to get a glossy, golden crust. While the wash is still wet you can sprinkle sanding sugar, coarse sugar, or sliced almonds for a pretty finish.
Allow the shaped braid to rise again until nearly doubled—this second rise takes less time than the first. Bake at 350°F for about 30 minutes, or until the crust is a deep golden brown. Cool completely before slicing and, if you like, drizzle a powdered sugar glaze over the loaf.
With a little practice the dough is a joy to work with, and sharing homemade braided loaves brings smiles and gratitude. If you enjoy sweet yeast breads, you’ll also love simple cinnamon rolls and other family favorites.
PRINTED RECIPE CARD
Braided Bread With Cherry Filling
Recipe for an enriched sweet roll dough with a soft, tender crust and fine texture, plus clear instructions to shape it into a braided loaf filled with cherry pie filling.
15 minutes
30 minutes
1 hour 30 minutes
2 hours 15 minutes
Ingredients
Yeast Dough
- 2 cups warm milk (about 110°F). You may use half milk and half water if preferred.
- 5 tsp yeast (or two packets)
- 1/3 cup butter, softened
- 2 tsp salt
- 1/2 cup sugar
- About 6 cups flour, total (add gradually)
- 2 eggs at room temperature (one for the dough, one for egg wash)
Cherry Filling
- One 21-ounce can cherry pie filling
- 1 tsp almond extract
- Optional toppings: sanding sugar, sliced almonds, powdered sugar glaze
Instructions
- Combine warm milk, yeast, sugar, salt, and butter in the mixer bowl; add one cup of flour and mix thoroughly.
- Tip: Drape a clean dish towel over the mixer to reduce flour dust when adding remaining flour.
- Add one egg and two more cups of flour, one cup at a time, beating well after each addition.
- Switch to the dough hook and add flour gradually until the dough pulls away from the bowl sides.
- Pause the mixer and feel the dough: if sticky, add flour a tablespoon at a time and continue kneading.
- Stop adding flour when the dough is soft, satiny, elastic, and barely tacky to the touch.
- Remove the dough hook and shape the dough into a ball.
- Grease the bowl, return the dough to it, brush a little oil over the top, cover, and let rise in a warm spot until doubled (about 1 hour).
- When risen, divide the dough in half and roll each portion into a roughly 10 x 15-inch rectangle.
- Place each rectangle on a parchment-lined or well-greased rimmed baking sheet.
- Stir 1 tsp almond extract into the cherry pie filling and spread half the filling down the center third of each rectangle.
- Cut diagonal strips along the long edges and fold alternating strips over the filling to braid.
- After shaping, let the braid rise again until nearly doubled; this second rise is quicker than the first.
- Brush with an egg wash (one beaten egg with a bit of water) for a shiny, crisp crust. For a softer crust, brush melted butter after baking.
- Add optional toppings like sanding sugar or sliced almonds while the wash is still wet.
- Bake at 350°F for about 30 minutes or until the crust is golden brown.
- Cool completely before slicing; if desired, drizzle a powdered sugar glaze over the cooled loaf.
We love gifting homemade baked goods at Christmas. Some of our favorite quickbreads include Easy Cinnamon Bread, Easy Pumpkin Bread, and Cranberry Orange Loaf—each makes a thoughtful, delicious present. What are your go-to recipes for sharing?
If this braided cherry bread appeals to you, I’m glad we’re kindred bakers. If you try the recipe and enjoy it, please share the post on social media to help others discover it.
If you liked this post, a review or comment is always appreciated—it helps small creators continue sharing recipes. Thank you.
Love, GB (Betty Streff)