Recipe

Cream Cheese Raisin Filled Braid Recipe

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Ingredients

2/3 c water .
Filling .
1 egg white .
3 1/2 c all-purpose flour .
1 (8 oz) package softened cream cheese .
1/2 c sugar .
1 c cottage cheese .
1/2 c confectioners' sugar .
1 tsp grated lemon peel .
1/2 tsp salt .
6 tbsps softened butter .
2 tsps sugar .
1 egg yolk .
1/2 c seedless raisins .
2 (1/4 oz) packages active dry yeast .
Bread

Directions

Step #1 Bread:.
Step #2 In a small bowl mix the yeast, 2 tsps sugar, & warm water (100-110 degrees Fahrenheit).
Step #3 Let it "proof" for about ten mins to be sure the yeast is active & to give it a head start.
Step #4 If the yeast expand & rise, instead of just sitting at the bottom, the yeast is ready to use.
Step #5 Combine the 1/2 c sugar, in the mixer bowl, 1 c flour, salt, & softened butter, then add the yeast when it is ready.
Step #6 Mix on speed 2 with paddle mixer until well mixed.
Step #7 Add the egg until well mixed on speed 2.
Step #8 Add 1 c of flour & mix on speed 2 for several mins until well mixed.
Step #9 When the mixture seems too thick for the paddle, switch to the dough hook (may be after the next addition of flour).
Step #10 Add another c of flour & knead until mixd.
Step #11 Add 1/2 c of flour & mix until the dough is well mixd & forms a ball around the dough hook.
Step #12 Shape the dough into a ball, place this in a well greased bowl, & let rise in a warm place (80-85 deg.
Step #13 ) until doubled, about one hr.
Step #14 Meanwhile, make the filling.
Step #15 Place about 1 c cottage cheese in a mixer & whirl on high speed until mostly pureed.
Step #16 Press the creamed cottage cheese through a fine strainer until you have 1/2 c.
Step #17 In stand mixer, confectioners sugar, mix 1/2 c creamed cottage cheese, lemon peel, softened cream cheese, & egg yolk until well mixed.
Step #18 Add raisins & mix lightly.
Step #19 Refrigerate until ready to use.
Step #20 Back to the bread, after one hr of rising, punch down the dough & place on a lightly floured surface prepared for rolling.
Step #21 Let rest 15 mins.
Step #22 Grease a large cookie sheet.
Step #23 Roll dough into a 15" by 12" rectangle with a lightly floured rolling pin, & then place the dough on the cookie sheet.
Step #24 Place the cookie sheet & dough in front of you so that it looks long (vertical) instead of wide.
Step #25 Spread the filling in a 4 inch strip down the middle of the length of the dough.
Step #26 Cut the dough on the sides of the filling into 1 inch strips horizontally, leaving about a 1/2 inch of uncut dough before you reach the filling.
Step #27 Pull the strips at an angle across the filling, making sure each piece of dough is touching the other,and tucked in well, alternating sides so that it looks braided, so that the strips stay in place as the dough rises.
Step #28 Pinch the last strip at the bottom to seal & also pinch together any parts that have filling oozing through.
Step #29 Cover up the braid & place this in a warm place (80-85 degrees Fahrenheit) until doubled, about 1 hr.
Step #30 Preheat the oven to 350 degrees.
Step #31 Beat the egg white in a c & brush over the loaf.
Step #32 Bake 20 mins or until golden.
Step #33 Cool completely on a rack.
Enjoy the Cream Cheese Raisin Filled Braid recipe

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