Post by Carolyn™ on Sep 23rd, 2009 at 2:03pm
I got this from the IDOS site and made it today while locked in during the red dust storm.
I am sure all the sweet tooth members of this forum would like it but you would need a large CO or the long oval one.
Raspberry Cream Cheese Bread
55 min | 25 min prep
1 braid
· 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)
1. In mixing bow, dissolve yeast in warm water.
2. Let stand for 5 minutes.
3. Add butter, sugar, eggs, salt and 1 cup of flour.
4. Mix well.
5. Add enough remaining flour to form a soft dough.
6. Turn onto a floured surface and knead until smooth and elastic.
7. Place in greased bowl, turning once to grease top.
8. Cover and let rise in warm place until doubled in size; 45 minutes.
9. Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
10. Set aside.
11. On a floured surface, roll dough into a 15 x 9 inch rectangle.
12. Place on a greased baking sheet.
13. Spread cream cheese filling lengthwise down center third of dough.
14. Spread the raspberry pie filling on top.
15. On each long side, cut 1 inch wide strips, 3 inches into center.
16. Starting at one end, fold alternating strips at an angle across filling; seal ends.
17. Cover and let rise for 20 minutes.
18. Bake at 350 for 25-30 minutes or until golden brown.
19. Cool if desired.
Combine icing ingredients and drizzle over braid.
My grandson couldnt attend school due being allergic to dust and I was pleased we took the opportunity to do some yeast cooking together. I made the above and he made these rolls which he "designed" himself. Being warm it all worked well and he could feel the elasticity in the dough.
bun.jpg (119 KB | )
I am sure all the sweet tooth members of this forum would like it but you would need a large CO or the long oval one.
Raspberry Cream Cheese Bread
55 min | 25 min prep
1 braid
· 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)
1. In mixing bow, dissolve yeast in warm water.
2. Let stand for 5 minutes.
3. Add butter, sugar, eggs, salt and 1 cup of flour.
4. Mix well.
5. Add enough remaining flour to form a soft dough.
6. Turn onto a floured surface and knead until smooth and elastic.
7. Place in greased bowl, turning once to grease top.
8. Cover and let rise in warm place until doubled in size; 45 minutes.
9. Meanwhile combine cream cheese, sugar, lemon juice and vanilla extract.
10. Set aside.
11. On a floured surface, roll dough into a 15 x 9 inch rectangle.
12. Place on a greased baking sheet.
13. Spread cream cheese filling lengthwise down center third of dough.
14. Spread the raspberry pie filling on top.
15. On each long side, cut 1 inch wide strips, 3 inches into center.
16. Starting at one end, fold alternating strips at an angle across filling; seal ends.
17. Cover and let rise for 20 minutes.
18. Bake at 350 for 25-30 minutes or until golden brown.
19. Cool if desired.
Combine icing ingredients and drizzle over braid.
My grandson couldnt attend school due being allergic to dust and I was pleased we took the opportunity to do some yeast cooking together. I made the above and he made these rolls which he "designed" himself. Being warm it all worked well and he could feel the elasticity in the dough.
bun.jpg (119 KB | )