Orange-Glazed Sweet Potato Breakfast Braid | Midwest Living

Orange-Glazed Sweet Potato Breakfast Braid

Orange-Glazed Sweet Potato Breakfast Braid

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  • Makes: 24 servings
  • Yield: 2 loaves
  • Prep 50 mins
  • Rise 1 hr
  • Bake 25 mins

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  • 3/4 cup milk
  • 7 tablespoons unsalted butter, softened and divided
  • 1/3 cup granulated sugar
  • 4 -4 1/2 cups bread flour, divided
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 2 eggs, lightly beaten
  • 1/2 cup cooked, mashed and cooled sweet potatoes
  • 1 tablespoon finely shredded orange peel
  • 1 teaspoon finely shredded lemon peel
  • 1 cup golden raisins
  • 1 1/2 cups powdered sugar
  • 4 -5 tablespoons orange juice


  1. In a small saucepan, heat milk, 6 tablespoons of the butter and the granulated sugar in a small saucepan over medium heat until butter is almost melted and an instant read thermometer registers 110 degrees F to 115 degrees F.
  2. Meanwhile, in a large mixing bowl, combine 2 cups of the flour, yeast, salt, cinnamon, ginger and cardamom. Add the warm milk mixture, eggs, sweet potato, orange peel and lemon peel. Beating with an electric mixer for 4 minutes. Use a wooden spoon to stir in raisins and enough of the remaining flour to make a soft dough.
  3. Turn dough out onto a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover and let rise in a warm place until double in size (about 1 hour).
  4. Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Divide one half into three equal portions. Shape each into a 10- to 12-inch rope. Place ropes, side by side, on a baking sheet lined with parchment paper. Braid ropes together, starting from the center. Pinch ends to seal. Repeat with remaining dough. Brush loaves with some of the remaining 1 tablespoon butter. Cover and let rise in a warm place until nearly double in size (40 to 60 minutes).
  5. Bake loaves in a 375 degree F oven about 25 minutes or until golden brown and loaves sound hollow when lightly tapped. Brush with remaining butter; cool. In a small bowl, combine powdered sugar and enough orange juice to reach drizzling consistency. Drizzle over loaves. Makes 2 loaves (24 servings total).

Nutrition Facts

(Orange-Glazed Sweet Potato Breakfast Braid )

Servings Per Recipe 24, Monounsaturated fat (g) 1, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, calcium (mg) 20, sugar (g) 15, iron (mg) 1, sodium (mg) 110, Riboflavin (mg) 0, chol. (mg) 27, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 2, Fat, total (g) 4, Potassium (mg) 120, cal. (kcal) 190, vit. A (IU) 1166, pro. (g) 4, vit. C (mg) 3, carb. (g) 34, Thiamin (mg) 0

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