Raspberry Cream Cheese Braided Bread
This Raspberry Cream Cheese Braided Bread is a soft, slightly sweet homemade dough filled with a luscious cream cheese mixture and tangy raspberry jam, baked to golden perfection.
Servings 4 loaves
Ingredients
- 5 cups warm water
- 3/4 cup granulated sugar
- 4 tbsp instant yeast
- 12 cups all-purpose flour can use part whole wheat flour
- 2 tbsp salt
- 4 tbsp butter softened
- 1 large egg white lightly whisked
- turbinado sugar optional, for sprinkling
Filling
- 8 oz cream cheese
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- raspberry jam or fruit jam of your choice
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
- pinch of salt optional, to balance sweetness
Instructions
- Prepare the Dough: In a large mixing bowl or stand mixer, dissolve yeast and sugar in warm water. Add 2 cups of flour and mix until combined.
- Add salt, 4 cups of flour and softened butter. Mix well. Add the remaining flour and mix until the dough pulls away from the sides of the bowl.
- Make the Filling: In a medium sized bowl, beat together the softened cream cheese, sugar and vanilla until smooth and creamy. Set aside.
- Shape and Fill: Turn the dough onto a floured surface and divide into 4 equal portions. Divide mentally into three vertical columns. Roll the first portion into a tall rectangle. Spread one-fourth of the cream mixture down the center column; spoon a layer of jam on top.
- Using a pizza cutter or sharp knife, cut 1-inch horizontal strips along each side of the column without cutting into the filling. Starting at the top, alternate folding strips from each side across the middle to create a braid.Repeat with the remaining dough and filling, creating four braided loaves.
- Rise and Bake: Place braided loaf on a greased or parchment lined baking sheet. Cover and rise until doubled. Brush with egg white and sprinkle with turbinado sugar if desired.
- Bake at 350 degrees for 25-35 minutes, or until golden brown. Cool for 10-15 minutes before drizzling with the glaze.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk or cream, vanilla and salt until smooth. Drizzle over the cooled bread.
