Thursday, February 18, 2010

Raspberry Cream Cheese Braid


This was an on the fly recipe.  My kids had asked me to make brioche for breakfast, since I had a bucket of Artisan Bread in Five’s fabulous Brioche dough in my fridge that was no problem.  While I was making them I suddenly realized that I had to either use or freeze the dough this morning.  So I rolled it out figuring I’d spread it with Nutella and make a Nutella swirl brioche in honor of World Nutella Day.

  Then I looked in the jar of Nutella.   Not enough to spread on the brioches if I did that.  So I grabbed a block of cream cheese that only had a little taken out of it and softened it in the microwave.  Then I beat in a few tablespoons of sugar and an egg yolk and spread it down the center of the rolled out dough.  I then took dollops of raspberry jelly and spooned them down the center and braided it up.  I actually remembered to put egg wash on it (gasp) and I baked it and let it cool.  I think this is my daughter’s new favorite breakfast.  It turned out really well.

If you haven’t made the dough yet, try it today.  I’m going to post about the sticky buns soon. . .

raspberry cream cheese braid1 DSC_0027

raspberry cream cheese braid2 raspberry cream cheese braid3




A grapefruit sized ball of Artisan Bread in 5 Brioche Dough

one package of cream cheese

2-3 tablespoons of sugar

one egg yolk

raspberry (or cherry or whatever you like ) Jelly


Roll out the dough to a large rectangle. 

Mix together the cream cheese and sugar, then add the egg yolk.

Spread this mixture over the center of the dough, and top with jelly.

Cut strips into the dough on either side of the filling and criss cross – it will form a braid.

Brush with eggwash and bake at 350 for about a half an hour – until golden and bubbly.

Cool and slice.

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