Apricot-Cream Cheese Braid
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According to Cooking Light, these braids can be covered and refrigerated for a couple of days or frozen up to a month. They also make great gifts during the holidays -- just wrap in plastic wrap and tie with a bow. You may substitute any kind of fruit preserves. NOTE: Prep time does not include resting time and refrigeration time for dough.
- Ready In:
- 1hr 15mins
- Yields:
- Units:
ingredients
-
Dough
- 1⁄2 cup granulated sugar
- 1⁄3 cup butter
- 1⁄2 teaspoon salt
- 1 (8 ounce) carton sour cream, light
- 4 1⁄2 teaspoons dry yeast (2 packets)
- 1⁄2 cup warm water (100-110 degrees)
- 2 large eggs, lightly beaten
- 4 cups all-purpose flour
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Filling
- 2⁄3 cup apricot preserves
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla extract
- 16 ounces blocks cream cheese, softened (1/3 less fat version)
- 1 large egg, lightly beaten
- cooking spray
-
Glaze
- 1 1⁄2 cups confectioners' sugar, sifted
- 2 tablespoons nonfat milk
- 1 teaspoon vanilla extract
directions
- To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl, let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
- To prepare filling; combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
- Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12x8 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion "jellyroll fashion"; pinch seam and ends to seal.
- Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch deep) "X"s in top of each loaf with scissors. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in size.
- Preheat oven to 375 degrees. Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375 degrees for 15 minutes or until lightly browned Repeat procedure for remaining loaves. Cool loaves slightly.
- To prepare glaze, combine powdered sugar , milk and 1tsp. vanilla extract, stirring with a whisk. Drizzle warm loaves with glaze.
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RECIPE MADE WITH LOVE BY
@DailyInspiration
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@DailyInspiration
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"According to Cooking Light, these braids can be covered and refrigerated for a couple of days or frozen up to a month. They also make great gifts during the holidays -- just wrap in plastic wrap and tie with a bow. You may substitute any kind of fruit preserves. NOTE: Prep time does not include resting time and refrigeration time for dough."
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According to Cooking Light, these braids can be covered and refrigerated for a couple of days or frozen up to a month. They also make great gifts during the holidays -- just wrap in plastic wrap and tie with a bow. You may substitute any kind of fruit preserves. NOTE: Prep time does not include resting time and refrigeration time for dough.
