Braided Raspberry Cream Cheese Bread
It makes 2 ! One to keep for yourself and one to give away. But I have to say, I wish I had kept both. It even freezes well. I really only froze one small piece, for a day. We couldn't stop eating it with our morning coffee. So the piece in the freezer didn't last long. Although you can freeze this for up to one month. Use any jam you like or make. It might look hard to make, but really it's easy and so pretty. You could be having this with your coffee tomorrow morning.
Cut both sides the same. Oh, and use a larger cookie sheet than mine. This is the size that fits into my very small oven.
This dough starts out crumbly, but then it comes together very well.
Oh the puff, love the puff.
Yes, I use one of Chucks funky tape measures.
I used seeds in Jam, you can use seedless if you like.
I can never get the last end right, so that's why you can't see it here.
So soft and delicious.
This recipe is adapted from King Arthur Flour
For the Sweet Dough
2 1/4 teaspoon instant yeast
1/4 cup warm water
1/2 teaspoon sugar
2 1/2 to 3 cups all purpose flour
1/2 cup milk
2 Tablespoons butter
1/2 teaspoon salt
1/4 cup sugar
1 teaspoon vanilla extract
1 egg lightly beaten
Combine all of the dough ingredients in a mixing bowl, and mix and knead (by hand, mixer, or bread machine) to make a smooth dough. the dough will seem very dry at first, resist the urge to add more liquid. It'll come together and smooth out as you knead.
Place the dough in a lightly greased bowl or other container, cover it, and allow it to rise for 90 minutes.
For the filling
1 cup cream cheese softened
2 Tablespoons butter, softened
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 Tablespoons All-Purpose Flour
1 egg
1/2 cup raspberry jam mixed with 2 teaspoons of flour
sparkling white sugar for the top if you like
To make the filling, in a medium size bowl, beat the cream cheese, butter, sugar, salt and vanilla together.
Mix in the flour and the egg.
Gently deflate the beautiful puff of dough and divide in half.
Roll each half into a 15" x 10" rectangle, place on parchment paper lined baking sheets.
Spread half of the jam in a 2 1/2" wide swath down the length of the dough, check out my picture.
Top jam with half of the cream cheese filling.
Make 1 3/4" cuts every 3/4" down both sides of the dough.
Fold the ends over the filling and pull the cut strips up and over, alternating sides.
Repeat with the remaining piece of dough.
Cover the braids to let rise for 30 minutes, or until puffy looking.
Brush with an egg mixed with 1 Tablespoon of water.
Sparkle with sugar.
Preheat oven to 350 degrees
Bake for 35 minutes or until golden brown on top