Baking & Handling

Handling Tip - KEEP FROZEN is the most important handling instruction we can give you! Also, for maximum shelf life, store your Butter Braid braided pastry in a chest freezer until you are ready to enjoy it.

For best product performance, we recommend that you use your braided pastry within 6 weeks after receiving it.

BAKING DIRECTIONS for braided pastries

1. Take braided pastry out of bag and place in a lightly sprayed 9" x 13" pan with at least 1/2" sides.


2. Cover with plastic wrap and allow to thaw and rise for 8 to 12 hours until about double in size (Ideal room temperature is approximately 70°F).


3. Remove plastic wrap and bake at 325°F for 22 to 27 minutes until golden brown. Ovens vary so adjust time and temperature accordingly.


4. Allow braided pastry to slightly cool before slicing (An electric or serrated knife works best when slicing - be careful!).


5. Cut small hole in corner of icing packet and drizzle icing over top of braided pastry.

Baking Tip - If you would like to eat/serve your braided pastry for breakfast, set it out the night before around the time you go to bed so it is ready for baking when you wake up in the morning.

Or you can set your braided pastry out first thing in the morning to bake during the evening as a dessert to compliment your meal. Just remember to share!

Check out the FAQ's for specific product questions.

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