Raspberry Cream Cheese Braid

In some areas around here, there are still probably three to six inches of snow on the ground out here (although I may add that it is quickly melting!). My mind and soul, however, are ready for the spring or even summer! The combination of the cream cheese and raspberry filling in this recipe was such a good tease preparing me for the upcoming warmer months that we all look forward to.

While this recipe looks difficult; I can assure you that it is not.  The brioche dough that I used is so versatile that you can modify the fillings to whatever you like, such as different berries (fresh or frozen), diced apples in the fall, or pears in the winter. If you want something savory on your menu, add chopped up spinach, ham, and ricotta… then viola! This is truly a one-stop meal that would satisfy any craving.   

Brioche dough adapted from Artisan Bread in Five Minutes a Day &  filling adapted from the Fresh Loaf

Ingredients
1 lb of brioche dough (or any other sweet dough of your choice)
Cream Cheese Filling
Raspberry Filling
Egg glaze

Directions
Thaw your refrigerated or fresh dough, and roll them on floured surface to fit a rectangular 1/2-sheet size cookie sheet.

Preheat your oven to 350 degree.

Place parchment paper on your cookie sheet; and transfer your dough. Spread the cream cheese filling on the middle third of your dough. Repeat the layer using the raspberry filling.

Make the “braids” by cutting about 1.5-inch apart tabs on each sides of the dough. Alternating the pieces, fold the dough over to cover the filling until it’s all covered. Press gently to seal as necessary.

The dough that I used required it to sit and rest for a minimum of 1 hour (if you used other dough, follow its requirement, whether it’s 45 min or 1 hr resting time). After about an hour, glaze the braid with egg wash. Sprinkle generously with sugar.

Bake for about 35 min or until golden brown. I would have taken mine a tad bit sooner than 35 min, so start watching the color around 25 min mark.

Egg glaze
1 egg
1 tbsp of milk
Beat the egg and milk together. Set aside.

Raspberry Filling
2 cups of raspberries (frozen, or fresh)
1/4 cup of corn starch
1/4 cup of sugar
2 tbsp of freshly squeezed lemon juice
Mix all of the ingredients together to a boil in a medium-heat. Stir constantly to make sure it doesn’t stick to the bottom of your pot. Then let simmer for about 5 minutes. Set aside, let cool.

Cream Cheese Filling
3/4 cup of cream cheese, softened to room temperature
1 tsp pure vanilla extract
1 tbsp of egg glaze mixture
2 tbsp sugar
Mix all of the ingredients together. Make sure the cream cheese is well mixed with the other three ingredients. Set aside.

Yield: 8-10 generous servings (1 giant loaf!)

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