Cheese-Filled Sweet Braid

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Cheese-Filled Sweet Braid

star rating (23) rate this recipe »
Published prior to 2008

Here's a twist on a popular recipe we teach in our classes.

2 1/4 teaspoons instant yeast
1/4 cup (2 ounces) lukewarm water
1/2 cup (4 ounces) lukewarm milk
1/4 cup (4 tablespoons, 2 ounces) butter
1 1/4 teaspoons salt
1/4 cup (1 3/4 ounces) sugar
1 teaspoon vanilla OR 1/4 teaspoon Fiori di Sicilia
1 large egg, lightly beaten
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour

8 ounces cream cheese
1/2 cup(3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) King Arthur Unbleached All-Purpose Flour
1 large egg, lightly beaten
2 teaspoons vanilla OR 1/8 teaspoon Fiori di Sicilia

Dough: Combine all of the dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 45 minutes to 1 hour, or until it's puffy (though not necessarily doubled in bulk).

Filling: While the dough is rising, prepare the filling by mixing all of the ingredients together till smooth. Chill till ready to use.

Assembly: Transfer the dough to a lightly oiled work surface, and divide it in half. Roll each half into a 12 x 8-inch rectangle. Spread half of the filling lengthwise down the center third of each rectangle. Cut 1-inch-wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to side.

Baking: Allow the braids to rise, covered, for 1 to 1 1/2 hours, till almost doubled in size. Brush with a glaze made from 1 egg yolk beaten with 1 tablespoon water, and sprinkle with sparkling white sugar, if desired; then bake the braids in a preheated 350°F oven for 35 to 40 minutes, or until golden brown. Remove from the oven, and cool on a wire rack. Yield: 2 braids.


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  • star rating 02/03/2015
  • KathyTobby from KAF Community
  • I love this recipe and my result was delicious. However, I wasn't sure how to make a mock braid and this recipe wasn't much help. Somehow, I missed the fact that each piece of dough comes completely over the pastry and is pinched into the dough on the other side. I just laid each piece of dough about half way over and sort of crisscrossed them. I also doubled the filling since reviewers of this and other cream cheese braids complained that the filling "baked away" and left them with nothing but a mushy center. The extra filling was delicious and didn't bake away at all. However having failed to seal the braids ends, my pastry "braids" opened up in the center exposing the filling. This didn't hurt the texture or taste of the filling at all. The only problem was the way it looked. Each loaf had an absolutely uncanny and unnerving resemblance to an upside down centipede crushed by a shoe. Luckily once cut into an individual serving and put on the plate it looks appetizing again. Shaking the memory is pretty easy after one bite. I think KAF should make a video or a blog with step by step photo instructions on how to make a mock braid. Next time I know I can make it pretty and at least I can say my first one was delicious.
  • star rating 11/30/2014
  • Nana T from Omaha, NE
  • I'm trying it with a chocolate yeast bread recipe. I added a little extra sugar, almond extract, vanilla extract. I think I'll sprinkle it with a little powdered sugar. I'm sure it will be delicious!!
  • star rating 11/26/2014
  • Krystal from NC
  • Fantastic!
  • star rating 09/30/2014
  • Mary Blackledge Corroo from Tucson, Az
  • I made this bread today. I also added dollops of homemade blueberry jam that was mixed with a little flour. To me the bread was good but not too fabulous. I would have given it 4 stars. I had to give it 5 stars because my boyfriend particularly liked it. He is used to eating decent baked goods and I value his opinion. He thought the bread was absolutely, in his words, divine. Thanks for another winning recipe K.A.F.
  • star rating 03/20/2014
  • Rachel from Wautoma, WI
  • I have made this three times and it is fantastic! When I weighed the flour I had to add more so it wasn't too sticky, but measuring out the 3 cups seemed to work better. The dough is soft and sweet and the filling is like a bite of dessert. I love that it makes two loaves so we can eat one and give one away or save it in the freezer for another day. Friends love the gift of a fresh sweet bread!
  • star rating 12/01/2013
  • Aimee Sherrod from TN
  • I did as some other mentioned and used bread maker to do the dough. I'm not sure if I messed up somewhere or if it was supposed to be this way, but my filling didn't turn out. My bread looks like a solid loaf of braided bread with a mushy middle. I normally make a version of this with Crescent rolls and cream cheese middle. I guess I expected it to taste like a better version of that? I did use King Arthur unbleached bread flour because I didn't have all purpose. Would this have made a difference? Even with my failure to make it with a pronounced cream filling, I thought it was pretty good!
    Using bread flour will produce a heavier and chewier outcome. The dough may have been more dense unless more liquid was added to create a soft and somewhat sticky consistency. I am pleased the flavor was nice and hope you will try again with all purpose flour. Elisabeth@KAF
  • star rating 12/10/2011
  • from Urbana, IL
  • Just wonderful! It came out perfect on my first try. My only adjustment will be to make twice the filling since the bread definitely has extra space.
  • star rating 07/21/2011
  • roxy lou who from KAF Community
  • Yummy! I added 1 cup of apple butter to the cream cheese filling...had some extra in the pantry. Rolling the dough out on parchment makes transferring to baking sheet easier.
  • star rating 05/02/2011
  • Jean from Lake Ariel from KAF Community
  • This recipe turned out exactly as described and is delicious. It's a keeper for sure. Thanks to the person who found the picture on the Jam-Filled Sour Cream Coffee bread recipe and posted it here. The photos make the directions come to life.
  • star rating 04/24/2011
  • Sue from western Massachusetts
  • Once again I messed up a KA recipe but it still came out tasting great--it's like magic. I doubled the recipe, got a little sloppy with the measurements and didn't add as much yeast as I should have, didn't let it rise long enough, misread the directions and made two braids when I should have made four braids (for a double recipe), and forgot to glaze with the egg wash until it had been in the oven for twenty minutes. And it's amazingly good! I used the Fiori di Sicilia instead of vanilla. It's not very sweet, which is exactly what I was looking for. The leftovers will be my breakfast tomorrow.
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