Butter Braid® Pastry Baking Directions

1. Remove frozen dough from bag and then put in a 9" x 13" greased, non-insulated, metal pan. Set frosting pack aside until baking is complete.
   Tip: cookie sheets work well
2. Allow dough to sit out 10 to 12 hours to thaw and rise until about double in size. For best results spray plastic wrap with cooking spray and then lay over the frozen dough.
   (Ideal room temperature 70 degrees F.)
3. Bake at 325 degrees F for 25-30 minutes until golden brown. Oven temperatures may vary therefore baking times and/or temperatures may require adjustment.
4. Allow baked pastry to cool for 15-30 minutes before slicing (an electric knife works the best).
5. After slicing, cut corner of frosting packet and drizzle over top of the Butter Braid® pastry.

The Shortcut Method of Preparing Butter Braid® Pastries

We recommend the above methods for best results, but If you get into a bind, there is a way to make a pastry quicker.

1. "Speed-Raise" your Butter Braid® pastry:
   a. Preheat oven to 175 degrees F.
   b. Turn off oven. Place frozen pastry dough in oven to thaw and rise.
2. Let dough rise 2 to 4 hours, until it doubles in size. Check every 20 minutes after first hour to make sure the pastry doesn't rise too much.
3. Leave thawed dough in the oven, set to 325 degrees F. Bake 25 to 30 minutes.
4. Let Butter Braid® pastry cool, then slice and frost.

LaBraid, Inc.
9404 W. 2100 S.
LaCrosse, IN 46348
P 219.754.2501
F 219.754.1199
info@labraidfundraising.com