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Raspberry and Cream Cheese Braided Loaf

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This is a compensated review by BlogHer and Kraft.

 

  
Hello to every single one of you. 
Sure hope the Easter Bunny found his way to your house!
I also hope the little ones that live with you were pleased with their Easter basket loot. 
Smiles all around at your house? Sugar coated cavity laden teeth?
Probably a little bit of both!


I’m happy to announce the three winners of the 
Bless Your Heart Cookbook.
They are….
Camerahappy
Frieda Loves Bread
and
Gilbert Family.
I will be contacting you for your addresses.
Thanks to all who entered!

I have mentioned to you all before that I really love baking. Breads….Cookies….Cakes…..oh my. There is just something magical about very simple, basic ingredients coming together to make something so absolutely delicious. This Raspberry Cream Cheese Braided Loaf is no exception.

Oh, you are going to love this loaf.

To call it a loaf…seems a bit bulky and uncomplimentary, actually!
The dough is sweet and soft.
The filling smooth and creamy with bursts of raspberry flavor. The whole creation is then glazed with a silky smooth frosting.
Oh. My. Goodness. 
No. 
Loaf doesn’t do justice 
to the pure bliss this confection will 
bring
into 
your 
life. 
Yes. I mean you there….
in your fuzzy slippers.
Make it!
Throw off those fuzzy slippers and bring down the house with your stunning culinary skills…!
Speaking of culinary skills. There are a lot of fabulous things going on over on the Official site for the Real Women of Philadelphia Cooking Competition. If you love cooking, head on over to enter. Participants can enter original recipe videos in four categories. 16 finalist will be flown to Savannah Georgia to meet Paula Deen and compete in the final round. Then four winners will be selected and awarded $25,000 each! Boy howdy. That’s a lot of money!
Raspberry and Cream Cheese Braided Sandwich Loaf
Time: 2 hours
Yield: 1 large loaf
Recipe from Jamie Cooks It Up!
1/2 C milk
2/3 C hot water
1/2 T yeast
3/4 t salt
1/4 C sugar
4 T butter, melted
2 eggs
3 1/2 – 4 1/2  C flour
Filling:
1 egg
6 oz  Philadelphia Cream Cheese, softened
1/4 C sugar
1/4 t vanilla
dash salt
3/4 C raspberry pie filling
Glaze:
2 1/2 C powdered sugar
4 T milk
1 T butter, softened
1/4 t vanilla
  
1. Pour your milk into a glass measuring cup and heat it in the microwave for 1 minute. Pour it into your stand mixer.
 
2. Add you hot water,
 
butter, baby. 
 
salt…
 
sugar…
eggs…
and one cup of the flour. Mix until combined.
 
3. Pour in your yeast and mix for 1 minute.
4. Add the rest of your flour one cup at a time while the dough is mixing. Keep adding flour until the dough scrapes itself from the side of the bowl. 
5. Mix on medium speed for 4 minutes. 
6. Spray your counter with cooking spray, remove the dough from the mixer and let it rest on the counter for 5 minutes. 
7. While your dough is resting, combine all filling ingredients (BUT THE PIE FILLING!) together. Beat well.
 
7. Roll the dough out into a large rectangle. Using a pizza cutter cut 3 inch strips into both sides of the rectangle. 
 
8. Spread your Philadelphia Cream Cheese mixture along the center of the loaf. Leave about an inch of dough between the cream cheese and the strips. 
 
9. Spread the pie filling over the top of the Philadelphia Cream Cheese mixture.
 
10. Braid you loaf! Just cross one strip over and across the middle, then repeat on the other side. 
Be sure you tuck the top and bottom up and pinch it to close. 
11. Carefully transfer the loaf to a cookie sheet sprayed with cooking spray. 
12. Place the pan in a 170 degree oven. 
13. Let the loaf rise for about 25 minutes or until the dough has doubled in size. 
14. Turn your oven up to 350 degrees. (Leave the pan in the oven as the temperature rises.)
15. Bake for about 25 minutes, or until the top and bottom of the loaf is golden brown.
 
16. Remove from the oven and brush with melted butter. Let the loaf cool completely. 
17. Place all glaze ingredients together in your stand mixer or medium sized mixing bowl. Beat well until smooth and silky. 
18. Put the glaze into a Ziploc bag, snip the end and pipe the glaze over the top of your cooled loaf. 

Enjoy! 

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16 Comments

  1. 1
    April 25, 2011 at 12:35 pm

    I – LOVE – YOUR – BLOG!!! Your step-by-step photos assure me that I too can bake like you! And your link to “PRINT RECIPE” is awesome. With most blogs I have to print a volume or cut and paste. This is excellent. Thanks, Jamie! ?

  2. 2
    Danielle D.
    April 25, 2011 at 1:47 pm

    YUM! I love that this could easily be made with cherry, apple and cinnamon, or any of your favorite pie fillings!

  3. 3
    April 25, 2011 at 4:03 pm

    This looks spectacular, love the braid! Makes it so very special to bite into.

  4. 4
    April 25, 2011 at 6:13 pm

    Yumm. Can't wait to try this!!

  5. 5
    Sandy Acree
    April 25, 2011 at 10:17 pm

    You have the best recipes EVER !

  6. 6
    April 26, 2011 at 3:25 pm

    Hi! This is Laura Gilbert! I entered your giveaway and I saw that Gilbertfamily is one of the winners. I'm guessing that is me unless there is another Gilbertfamily that entered :) Anyway, my blog is private so I thought I'd send my email address. lolly1422@yahoo.com

    I'm so excited, that cookbook look great!

  7. 7
    April 26, 2011 at 10:22 pm

    I just realized I already sent you my email on the giveaway comments, sorry about that :)

  8. 8
    April 27, 2011 at 3:27 pm

    This looks so yummy (and beautiful)!! Posted a link: http://ificould-ificould.blogspot.com/2011/04/raspberry-cream-cheese-braided-bread.html

    Thanks for sharing!
    Missy & Kimi
    if I could…

    PS – SERIOUSLY, you need to give me photography lessons :)

  9. 9
    April 27, 2011 at 5:17 pm

    Thank You Thank You Thank You soooo much for this raspberry cream cheese braided bread recipe!!

  10. 10
    April 27, 2011 at 10:42 pm

    This was yummy!!! I didn't have raspberry pie filling, so I used strawberry instead and it still turned out lovely!!! ;) It was a 12 thumbs up at my house!!!

  11. 11
    April 28, 2011 at 6:25 pm

    This looks outstanding! I want to try it so bad! Unfortunately, my son is allergic to most berries. What would you recommend as a substitute?
    ~Nancy Lewis~

  12. 12
    April 28, 2011 at 8:59 pm

    Inspired by the ideas on this recipe, I used the extra whole wheat dough from my baking, and made a whole wheat apple braid. It was just shredded apples, sugar and cinnamon, but it is fantastic and I will make it this healthy way again and again! Next we'll have to try it with the glaze!

  13. 13
    May 2, 2011 at 1:51 am

    Recipe Contests,
    Lemon or pie filling would also be wonderful. Let me know if you try it and how it works out. Thanks!
    ~Jamie

  14. 14
    s
    May 3, 2011 at 9:49 pm

    I tried this and the dough was really soft and sticky. When I baked it, it did not rise just spread out. I used all four cups of flour but maybe I needed more?

  15. 15
    May 4, 2011 at 3:11 pm

    Hi S,
    Yes I would wager not enough flour was your issue. Depending on where you live, the altitude, the ammount of moisture in the air…..all of these thing affect how much flour you should use. So sorry it didn't turn out. Besides the tip I give in the recipe for letting the dough scrape the side of the bowl clean to ensure you have the right ammount of flour, here is another one. You should be able to dab your finger in the dough and not have much of it stick at all. Once the dough has mixed (kneaded) for the 4 minutes press your finger into the dough again. It shouldn't be sticky at all at this point. Just elasticy. Now, that's not say when you pull it out of the mixer it won't stick to your hand. It might a bit…but just a finger dab shouldn't be sticky. Hope this helps! Good luck!!!!!!!
    ~Jamie

  16. 16
    Jackie
    April 6, 2014 at 5:48 am

    Hi jamie,
    I love this recipe! I have one problem, though. The cream cheese mixture is so runny, it can’t be spread. It runs through the cracks of the braid. I’ve made it twice, the same thing happened both times. Do you have any suggestions? Thanks!

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