Raspberry Cream Cheese Bread
- Reviews 2
Ready In: 55 mins
Yields: 1 braid
Ingredients
- 2 1⁄4 tablespoons active dry yeast
- 1⁄2 cup warm water
- 1⁄4 cup butter, soft
- 2 1⁄2 tablespoons sugar
- 1 egg
- 1⁄8 teaspoon salt
- 2 -2 1⁄3 cups all-purpose flour
Fruit Filling
- 1 1⁄2 cups raspberry pie filling
Cheese Filling
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup sugar
- 1⁄2 tablespoon lemon juice
- 1⁄4 teaspoon vanilla extract
Optional Icing
- 1⁄2 cup powdered sugar (optional)
- 1 1⁄2 tablespoons milk (optional)
Directions
- In mixing bow, dissolve yeast in warm water.
- Let stand for 5 minutes.
- Add butter, sugar, eggs, salt and 1 cup of flour.
- Mix well.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic.
- Place in greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled in size; 45 minutes.
- Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
- Set aside.
- On a floured surface, roll dough into a 15 x 9 inch rectangle.
- Place on a greased baking sheet.
- Spread cream cheese filling lengthwise down center third of dough.
- Spread the raspberry pie filling on top.
- On each long side, cut 1 inch wide strips, 3 inches into center.
- Starting at one end, fold alternating strips at an angle across filling; seal ends.
- Cover and let rise for 20 minutes.
- Bake at 350 for 25-30 minutes or until golden brown.
- Cool if desired.
- Combine icing ingredients and drizzle over braid.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off