Cheese-filled Sweet Braid
From quaziefly 15 years ago
- 40 minutes to make
- Serves 6
Here's a twist on a popular recipe
Ingredients
- Dough shopping list
- 2 1/4 teaspoons instant yeast shopping list
- 1/4 cup lukewarm water shopping list
- 1/2 cup lukewarm milk shopping list
- 1/4 cup (1/2 stick) butter shopping list
- 1 1/4 teaspoons salt shopping list
- 1/4 cup sugar shopping list
- 1 teaspoons vanilla OR 1/4 teaspoon Fiori di Sicilia shopping list
- 1 egg, lightly beaten shopping list
- 3 cups King Arthur Unbleached all-purpose flour shopping list
- Filling shopping list
- 8 ounces cream cheese shopping list
- 1/2 cup sugar shopping list
- 3 tablespoons King Arthur Unbleached all-purpose flour shopping list
- 1 egg, lightly beaten shopping list
- 2 teaspoons vanilla OR 1/8 teaspoon Fiori di Sicilia shopping list
How to make it
- Dough:
- Combine all of the dough ingredients, and mix and knead them together by hand, mixer or bread machine till you've made a soft, smooth dough.
- Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it's puffy (though not necessarily doubled in bulk).
- Filling:
- While the dough is rising, prepare the filling by mixing all of the ingredients together till smooth. Chill till ready to use.
- Assembly:
- Transfer the dough to a lightly oiled work surface, and divide it in half.
- Roll each half into a 12 x 8-inch rectangle. Spread half of the filling lengthwise down the center third of each rectangle.
- Cut 1-inch-wide strips from each side of the filling out to the edges of the dough.
- Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side.
- Baking:
- Allow the braids to rise, covered, for 1 to 1 1/2 hours, till almost doubled in size.
- Brush with a glaze made from 1 egg yolk beaten with 1 tablespoon water, and sprinkle with sparkling white sugar, if desired; then bake the braids in a preheated 350°F oven for 35 to 40 minutes, or until golden brown.
- Remove from the oven, and cool on a wire rack.
- Yield: 2 braids.
The Rating
Reviewed by 7 people-
This sounds an awful lot like the "cheese-filled bread" I have been searching around for for a couple years now. I bless you, quazie, if this is that recipe and actually even if it isn't! Thanks and my five.
Lorraine
lacrenshaw
in Horsham loved it
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Another great recipe!!!!
gagagrits
in Irmo loved it
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I am SO saving this one! I love sweet braid bread, and this recipe with cream cheese filling sounds out of this world fanastic! Thanks!
juels
in Clayton loved it
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