Step 1

Drain thawed raspberries very well.  Reserve the juice.  I usually put mine in a strainer over a bowl and let them drain for several hours.

Step 2

In a saucepan, combine the raspberries, brandy, lemon juice, sugar and tapioca.

Step 3

Place over medium heat and bring to a full boil, stirring constantly.  Cook for 1 minute. Cool completely, cover and chill overnight. Alternately, to chill the filling quickly, spread it in a half sheet and cover it with plastic wrap.  It will be ready to use in about 15 to 20 minutes.

Step 4

Melt the chocolate and butter together. Cool if hot, but make sure it is still spreadable.

Step 5

To make this easier, please refer to the photo for the cutting and assembly instructions.

Step 6

After chilling overnight, Roll the dough into a 10 1/2" x 14 1/2" rectangle. Trim it to a 10"x14" rectangle.Place it on the parchment lined pan with the 10" side of the dough vertical on the baking pan. If at any point the brioche softens, refrigerate or freeze briefly to firm up.

Step 7

Without cutting the dough, mark the dough in both sides 3" in from the 10" side on the top and bottom. Connect the marks so a straight line runs from the top to the bottom on both sides. This will leave a 4 inch section marked off in the middle.

Step 8

Spread the chocolate evenly over this 4 inch section but do not cross the lines.  Place the baking sheet in the refrigerator or freezer to harden the chocolate.

Step 9

Spread the cold raspberry filling over the chocolate.

Step 10

Mark both sides of the dough into 1 inch horizontal strips, just up to the filling on both sides.

Step 11

Cut the strips up to the filling.

Step 12

Starting at the top, fold the first left strip of dough in and over the filling, then slightly down.  Brush the tip with water and cross the first right strip over it.  Continue folding the strips in the manner until the bottom is reached.

Step 13

Fold the last 2 strips straight across the bottom to seal the braid. Cover with a tea towel and let it rise until doubled. This can take 2 hours or so if the room is cool.

Step 14

Preheat the oven to 375°F.  Brush the braid with the beaten egg and sprinkle with sliced almonds.

Step 15

Double pan and bake in the upper third of the oven for 25 to 30 minutes until deep golden brown.  Cool on a rack.

Step 16

To make ahead:  Bake, cool, wrap well and freeze for up to 3 months.  Defrost at room temperature on a rack .  Place on a baking sheet and heat in a preheated 350°F oven for about 15 minutes.

Step 17

This Danish pastry is best eaten the day it is made or thawed from the freezer and heated but can be covered for a day or so.