Cram Jam Braid
1 Package Active Dry Yeast
1/2 Cup Warm Water (110°-115°)
2-1/2 Cups Packaged Biscuit Mix
1 Tbsp Sugar
1 Beaten Egg
1/2 Cup Apricot Preserves, Strawberry Jam Or Seedless Raspberry Jam
1/2 Cup Raisins
1/2 Cup Walnuts, Chopped
1 Tbsp Melted Butter
2 Tbsp Sugar
Dissolve yeast in arm water; set aside. In a large mixing bowl stir together the biscuit mix and 1 tablespoon sugar; add egg and yeast mixture, stirring until smooth. Turn out onto a lightly floured surface; knead 10-15 strokes. Roll dough to a 9 inch square. Place on a greased baking sheet.
In a small mixing bowl combine the preserves or jam, raisins and nuts. Spread mixture down center one–third of dough. Make 3 inch long cuts from the edges of opposite sides toward the center on 1-1/2 inch intervals. Starting at an end, alternately fold opposite strips of dough, at an angle, across filling. Slightly press ends together in the center to seal. Cover and let rise in a warm place until almost double in size (about 30 minutes).
Bake in a 350 degree F oven for about 20 minutes or until golden brown. Brush 1 tablespoon of butter over crust and sprinkle Braid with the 2 tablespoons of sugar.