Cream Cheese Braid
Nb persons: 0
Yield: two 12" loaves
Preparation time:
Total time:
Source: Christmas with Southern Living 1998
| 1 (16 oz.) pkg. | hot roll mix |
| 1 (8 oz.) pkg. | cream cheese, softened |
| 1/3 c. | sugar |
| 1 tsp. | vanilla extract |
| 1 | egg yolk |
| pinch | salt |
| 1 | egg yolk, lightly beaten |
| 1 c. | sifted powdered sugar |
| 1 Tb. | milk |
| 1 tsp. | vanilla extract |
Prepare dough from hot roll mix according to pkg. directions, using yeast packet. Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Divide dough in half. Roll each portion of dough to a 12x8" rectangle.
Position knife blade in food processor bowl; add cream cheese and next 4 ingrdients to bowl. Process until blended. (Or beat cream cheese and next 4 ingredients at medium speed of an electric mixer until blended.) Spread half of cream cheese mixture lengthwise down center of each dough rectangle.
Working with 1 dough rectangle at a time, cut nine 3" deep slits into each long side of dough. Fold strips over cream cheese filling, alternating sides and making a braid. Pinch ends to seal, and tuck under, if desired. Carefully place loaves on greased baking sheets.
Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Brush tops with beaten egg yolk. Bake at 375 degrees for 15 minutes or until golden. Combine powdered sugar, milk, and 1 tsp. vanilla, stirring well; drizzle over warm loaves.
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