Ingredients: |
Ingredients: For the Dough:
2 teaspoons Saf Instant yeast or 2¼ teaspoons active dry yeast
¼ cup warm water, 108ºF to 110ºF
¼ cup granulated sugar, divided
3 cups bread flour, plus more if needed
6 tablespoons full fat sour cream
6 tablespoons unsalted butter, softened
1¼ teaspoons fine Sea salt
1 large egg
¼ teaspoon lemon zest
Oil for greasing the bowl
For the Filling:
8-ounces cream cheese, softened
2 tablespoons unsalted butter, softened
¼ cup granulated sugar
⅛ teaspoon fine Sea salt
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
1 large egg
½ cup raspberry jam mixed with 2 tablespoons all-purpose flour
For the Topping:
1 large egg
1 tablespoon cold water
¼ cup coarse white sugar
|
Directions: |
Directions:1). In the bowl of an electric mixer fitted with the dough hook, add the yeast, warm water and ½ teaspoon of the measured sugar. Give it a few stirs and allow it to sit for 10 minutes.
2). To make the dough, add the remaining sugar, flour, sour cream, butter, salt, egg and lemon zest to the yeast mixture and mix on speed #2 until the dough becomes soft and pliable but not sticky. It should clean the sides and bottom of the bowl. If not, add a little more flour 1 tablespoon at a time. Knead on speed #2 for 5 minutes. Place the dough in a lightly greased bowl, turning once to coat the surface. Cover with plastic wrap, and let it sit in a warm place for about 1½ to 2 hours.
3). To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, sugar, salt and vanilla on medium speed until blended; mix in the flour and the egg, scraping down the sides and bottom of the bowl thoroughly. In a small bowl, mix the raspberry jam and 2 tablespoons of flour until combined and set aside.
4). Gently deflate the risen dough and divide it in half. Roll each half into a 15- by 10-inch rectangle and place each onto a parchment-lined baking sheet. Spread half of the jam in a 2½-inch-wide swath, lengthwise, down the center of each dough rectangle, leaving a 1-inch border at the top and bottom. Top the jam with half of the filling. Make 2½-inch cuts every ¾-inch down both long sides of the dough. Fold the two ends of the dough over the filing, then pull the cut strips up and over, alternating sides to look like a braid. Repeat with the remaining piece of dough. Cover the braids and let them rise for 45 minutes to an hour, until they're puffy looking.
5). Thirty minutes before the dough is finished rising, preheat the oven to 350 degrees. Mix the egg and water and brush onto both braids. Sprinkle with coarse sugar. Bake the braids for 32 to 36 minutes, until they're golden brown. Remove from the oven and let them cool for 15 minutes before serving. |
Personal
Notes: |
Personal
Notes: This sweet, braided bread is impressive looking, but easy to make. The soft and pliable dough is a joy to work with. Though the braiding looks challenging, it's anything but!
|
This recipe for Raspberry Cream Cheese Bread is from