The Delectable Bavarian Cream Butter Braid: A Sweet Treat

The Bavarian Crème Butter Braid® Pastry is a sweet breakfast pastry inspired by the classic French dessert. It is made up of layers of buttery dough filled with a vanilla custard and topped with chocolate fudge icing. The process of making a Bavarian cream butter braid involves preparing the dough, chilling it, adding a filling, braiding the dough, baking it, and finally adding a glaze. The pastry can be frozen and stored for later consumption.

How to make a Bavarian cream butter braid

A Bavarian cream butter braid is a sweet breakfast pastry with a rich brioche dough and a variety of fillings. The dough is braided over the filling, creating a beautiful look and allowing the filling to ooze out while baking. A drizzle of icing or powdered sugar frosting is added to the pastry after baking, resulting in a delectable treat perfect for any time of day. Here is a step-by-step guide on how to make a delicious Bavarian Cream Butter Braid:

Ingredients:

For the Brioche Dough:

• Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid)
• Water
• Butter (Cream, Salt)
• Sugar
• Yeast
• Eggs
• Nonfat Milk
• Food Starch-Modified
• Salt
• Ascorbic Acid (Dough Conditioner)
• Agar
• Artificial Flavor
• Lactic Acid
• Sodium Benzoate Preservative
• Sorbic Acid Preservative
• Titanium Dioxide Color
• Yellow Food Coloring

For the Bavarian Cream Filling:

• Sugar
• All-Purpose Flour
• Fine Sea Salt
• Milk
• Egg Yolks
• Butter
• Vanilla
• Heavy Whipping Cream

For the Icing:

• Sugar
• Water
• Dextrose
• Corn Syrup
• Corn Starch
• Cocoa Processed with Alkali
• Agar
• Artificial Flavor
• Food Starch-Modified
• Glucono Delta-Lactone
• Invert Sugar
• Mono- and Diglycerides
• Potassium Sorbate Preservative
• Sodium Benzoate Preservative
• Sorbic Acid Preservative
• Propylene Glycol
• Salt

Method:

• Prepare the brioche dough using a stand mixer or by hand. Combine the dough ingredients and mix well until a soft dough forms. Cover and chill the dough in the refrigerator for about 8 hours to allow the gluten strands to relax and the butter particles to firm up, ensuring a light and airy texture.
• While the dough chills, make the Bavarian cream filling. In a medium saucepan, whisk together the sugar, flour, and salt. Gradually add the milk and mix well. In a separate bowl, whisk the egg yolks and then add them to the saucepan. Continue mixing until well combined.
• Heat the mixture over medium-high heat, stirring constantly, until it reaches a thick pudding-like consistency. Remove from the heat and add the butter and vanilla, stirring until melted and well combined.
• Place the mixture in the refrigerator to cool completely. To create a Bavarian cream texture, take 1/2 cup of heavy whipping cream and whip it until soft peaks form. Gently fold this whipped cream into the cooled custard mixture.
• Remove the chilled dough from the refrigerator and roll it into a rectangle, approximately 8" x 12". Spread the Bavarian cream filling down the center of the dough.
• Cut strips along each side of the dough, leaving a small uncut center section. Fold the cut pieces of dough over the filling, creating a braid pattern. Tuck the ends over and into the braid.
• Preheat your oven to 375°F. Place the braided pastry on a lightly greased baking sheet and let it rise in a warm place for about 60-90 minutes.
• Bake the butter braid for 15-20 minutes, or until the dough is golden brown.
• Prepare the icing by combining the icing ingredients in a small bowl and mixing well.
• Allow the pastry to cool for about 5-10 minutes, then drizzle the icing over the top.
• Enjoy your homemade Bavarian Cream Butter Braid! Store any leftovers at room temperature, covered, for 1-2 days.

You can also get creative and experiment with different fillings, such as chocolate, Nutella, cinnamon sugar, or canned pie filling. This recipe is perfect for a sweet breakfast treat or an indulgent dessert, and it's sure to impress your family and friends!

The history of the butter braid

The Butter Braid is a sweet breakfast pastry made from a rich brioche dough and filled with a variety of sweet fillings. The most popular variety is the Bavarian Crème Butter Braid®, inspired by the classic French dessert. This variety is filled with layers of buttery dough and sweet vanilla custard, topped with chocolate fudge icing.

The Butter Braid is thought to have originated as a breakfast pastry, with its earliest known mention in a 2013 recipe for a "Cinnamon Butter Braid". The recipe describes a braided pastry filled with cinnamon and brown sugar, topped with a drizzle of powdered sugar frosting. This early version of the Butter Braid is thought to have been created by Carole Jones, an Arizona-based cookbook author and food blogger. In her recipe, Jones provides instructions for making a simple yeast dough and chilling it for 8 hours, before filling it with cinnamon and brown sugar.

Over time, the Butter Braid has evolved to include a variety of fillings, including apples, peaches, cherries, chocolate, and cream cheese. The dough is typically braided over the filling, allowing it to ooze out while baking and creating a beautiful presentation. The pastry is then baked and topped with a sweet glaze, such as chocolate or powdered sugar frosting.

Today, Butter Braids are enjoyed as a delicious treat for breakfast or brunch, often served during the holidays or as a special weekend treat. They can be made ahead of time and frozen, making them a convenient and indulgent option for busy families. The Butter Braid has become a beloved part of breakfast traditions, bringing people together to enjoy a sweet and decadent start to their day.

Other butter braid flavours

The Bavarian Crème Butter Braid is a pastry inspired by the classic French dessert. It has layers of buttery dough filled with sweet vanilla custard and topped with chocolate fudge icing. The pastry is braided and can be baked at home, but it is also available at bakeries.

Butter braids are a sweet breakfast pastry with a variety of fillings. The dough is braided over the filling, which oozes out while baking, and a drizzle of icing is added on top. The classic butter braid uses a rich brioche dough, but crescent roll dough is also an option. Here are some popular flavours:

• Cinnamon Butter Braids - Filled with a cinnamon and brown sugar mixture.
• Chocolate Butter Braids - Filled with chocolate or Nutella.
• Fruit Butter Braids - Filled with apples, peaches, cherries, or other canned pie fillings. Dried fruit such as raisins, cranberries, blueberries, or apricots can also be added to the brown sugar mixture.
• Cream Cheese Butter Braids - Filled with a mixture of cream cheese, sugar, flour, and vanilla.
• Strawberry & Cream Cheese Butter Braids - A variation of the cream cheese butter braid that includes strawberries.

Nutritional information

A braided pastry is a type of sweet bread or breakfast pastry. The dough is braided over the filling, which can vary and includes flavours like apples, peaches, cherries, cinnamon sugar, and chocolate. The pastry is often topped with a drizzle of icing or frosting.

A typical braided pastry is made with enriched flour, water, butter, sugar, yeast, eggs, nonfat milk, and salt. The icing is usually made with sugar, water, and corn syrup.

A 2-ounce serving of a braided pastry with Bavarian crème (Butter Braid) contains 140 calories. The macronutrient breakdown is 65% carbohydrates, 27% fat, and 8% protein. This has a moderate calorie density, with 246 calories per 100 grams.

The Butter Braid brand braided pastry with Bavarian crème contains the following ingredients:

• Enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid)
• Water
• Butter (cream, salt)
• Sugar
• Yeast
• Eggs
• Nonfat milk
• Food starch-modified
• Salt
• Ascorbic acid (as a dough conditioner)
• Agar
• Artificial flavor
• Lactic acid
• Sodium benzoate preservative
• Sorbic acid preservative
• Titanium dioxide colour
• Yellow 5
• Yellow 6
• Sorbitan monostearate

The icing for the Butter Braid brand braided pastry with Bavarian crème contains the following ingredients:

• Sugar
• Water
• Dextrose
• Corn syrup
• Corn starch
• Cocoa processed with alkali
• Agar
• Artificial flavor
• Food starch-modified
• Glucono delta-lactone
• Invert sugar
• Mono- and diglycerides
• Potassium sorbate preservative
• Sodium benzoate preservative
• Sorbic acid preservative
• Propylene glycol
• Salt

The Butter Braid brand braided pastry with Bavarian crème contains the following allergens: egg, milk, and wheat. It does not contain nuts, but it is manufactured in a facility that processes nut products.

A homemade braided pastry with a cream cheese filling can be made with the following ingredients:

• Crescent rolls
• Cream cheese
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Powdered sugar
• Milk

A homemade braided pastry with a cinnamon brown sugar filling can be made with the following ingredients:

• Butter
• Sour cream
• Sugar
• Salt
• Water
• Yeast
• Flour
• Brown sugar
• Cinnamon
• Powdered sugar (for the glaze)

How to store and reheat butter braids

Storing and reheating butter braids depends on whether they have been baked or not.

Storing Unbaked Butter Braids

You can freeze butter braids before baking. Wrap them tightly and place them on a baking sheet until they are frozen solid. Then, wrap them in plastic wrap and aluminium foil before storing them in the freezer for up to 3 months.

Storing Baked Butter Braids

Once baked, butter braids can be stored at room temperature in a covered dish for 1-2 days. Alternatively, they can be stored in the refrigerator for 3-5 days.

Reheating Butter Braids

To reheat butter braids, use the oven or microwave. Reheating in the oven is recommended, as it ensures even heating and prevents the pastry from drying out.

Storing and Reheating Tips

• When storing butter braids in the freezer, maintain a temperature of 0° F or below to ensure a shelf life of up to 6 months.
• For optimal texture and taste, it is best to consume butter braids within 6 weeks of receiving them.
• If you plan to store butter braids in the refrigerator, ensure they are properly wrapped in plastic wrap or sealed in an airtight container.
• When reheating, avoid adding water immediately; assess the consistency as the pastry heats up.
• Allow the butter braids to cool completely before storing to maintain freshness.

Frequently asked questions